This chamandhi is a family favourite. My grandmother and mother would make this dish whenever we bought raw pumpkin. While the inner part of the raw pumpkin is usually discarded, this chamandhi uses that very part of the pumpkin and hence the name. This dish goes well with rice, idly, dosa and chammanthi.

What you need

Inner part of a raw pumpkin

Red chilli: 3 to 4

Urad dal: 4 to 6 tsp

Tamarind: to taste

Salt: to taste

Asafoetida: small piece

Curry leave: a sprig

Coriander leaves: a sprig

Cooking oil: -2 tsp

Method of preparation

Heat oil in a pan. Put the asafoetida and fry it. Remove and keep aside. Next roast the urad dal and red chilli till the dal becomes red. Add the curry leaves and remove.

Sauté the raw pumpkin till it becomes tender and soft. Cool it. In a mixer first grind asafoetida, red chilli, salt, pumpkin, tamarind, curry leaves into a fine paste. Add the urad dal next and grind coarsely. Add the coriander and blend once. Mix nicely and serve.

Sreemathy Ramaswamy is a homemaker who enjoys trying out new recipes. She has won several prizes for her innovative recipes in various magazines and competitions.