Pumpkin Chutney / Mathanga Chammanthi

I think it wouldn't be nice if I proceed without mentioning about my loyal reader Shilpa. Unlike other girls, she started cooking before marriage, has been experimenting in her kitchen along with her studies! She tries out many recipes for her parents, has tried out few from this site also, and met me while she was looking for a recipe of 'mathanga chammanthi' for her father. Recently, Shilpa sent me some pictures of the dishes she cooked with the remaining part of soya beans after she prepared soya milk! I really loved them since it is very clever to use it in this way, usually there remains lots of 'okara / soy pulp' once after you prepared some soya milk! I hope you too can use her methods, try out and let us know.. :)
Shilpa was worried about the quality of the pictures she has taken, I think you did great, I didn't like even to 'touch' camera, until I start blogging.. :)



Mathanga Chammanthi Ingredients
Pumpkin 250 g
shallots 4
whole dry red chillies 5
curry leaves 2 stalks
coconut grated 1 cup
tamarind 1 gooseberry size
urid dal / uzhunnu parippu 2 tsp
asafoetida / kayam 1 small piece
coconut oil
salt



How to prepare,
Chop and wash pumpkin.
Cook this in very little water.
Drain excess water and Keep aside.
Heat little coconut oil, saute kayam, uzhunnu parippu and then when it turns red roast dry chillies in that.
Allow to cool after transferring to another pan.
Grind this with shallots, coconut, tamarind , curry leaves and little salt.
Mash cooked pumpkin and add to the above ground mixture.
Mix well and check salt.

Soy bean products from Shilpa's kitchen!



Okara, potato and maida mixed and fried and made into curry!



Soya bean (okara) kesari.



The melt-in-the-mouth- tikki.

Shilpa has threatened me that she is going to prepare some more recipes with soya, so wait and see.. All the best Shilpa! :)