Poosanikai Thuvaiyal | White Pumpkin Chutney

Poosanikai Thuvaiyal also known as white pumpkin chutney or ash gourd chutney is a delicious, traditional healthy South Indian condiment to serve with idli,dosa, chapatis, rice etc..

We use pumpkin mainly in sambar, halwa, Kootu, and Poriyal but it is rarely used in making chutneys .The preparation of this poosanikai thuvaiyal is pretty straightforward, firstly the urad dal, garlic, onion, red chillies, and tamarind are sautéed to a nice golden brown and transferred to a mixie jar to cool and then the cut and cleaned white pumpkin is cooked until soft by adding little water and then all the ingredients are ground together along with grated coconut and salt to a fine paste without adding any water, that's it a delicious healthy white pumpkin chutney is ready in no time. 

Ash gourd is low in calories and is packed with essential nutrients like Vitamins C and B, calcium, and fibre. The poosanikai used in this chutney is known for its cooling properties, making it a refreshing choice during hot summer months. It is also believed to aid digestion and help maintain healthy blood pressure levels. Additionally, the high fiber content of Poosanikai promotes a healthy digestive system helps prevent constipation, and is best for detoxification.So, not only does this chutney taste delicious, but it also contributes to your overall well-being.

Check out how to make this healthy yummy poosanikai thuvaiyal or white pumpkin chutney recipe below.

Ingredients

Vellai poosanikai/white pumpkin-1 cup roughly cubed
Onion-1 big chopped
Garlic-4-5 cloves

Urad dal -2 tsps
Red chillies-6 nos
Tamarind -a small gooseberry size
Grated coconut-1 1/2 tbsps
Salt to taste

For tempering-
Mustard seeds-1/4 tsp
Urad dal-1/2 tsp

Red chilli-1 no

Curry leaves-few
Oil-2 tsps

Recipe Video 

Method

👉Heat oil in a kadai add urad dhal, allow it to turn golden brown ,then add onion and garlic, red chillies sauté for few minutes.Add the tamarind piece sauté for few seconds then transfer everything to mixie jar and allow it to cool.

👉Again add an tsp of oil add the poosanikai pieces sauté for 2 minutes then pour 1/2 cup water and cook covered for 5 minutes or until until the pumpkin is soft.

👉Finally add the grated coconut and required salt cook for a minute then switch off the gas and transfer the ingredients to the mixie jar 

👉Now grind everything together to a fine paste.DO NOT ADD WATER FOR GRINDING

👉Temper with mustard seeds, urad dal, curry leaves and red chilies and serve with idli, dosai, poori, chapati etc.

Serves-4
Preparation time-15 mins

Note-

✍️Adjust the consistency of the recipe according to your needs if you want it thin add more water .

✍️Adding tempering is optional.

✍️Another variation of this recipe is by using green chillis instead of red chillies ,rest of the ingredients and procedures is the same.