This is a spicy chutney of sorts made with the insides of the pumpkin / intestines (for lack of a better word). All parts of the pumpkin including the peel and the seeds are nutritious. Instead of discarding the ribbon/strand-like insides of a pumpkin, use it to make thogayal. Slight sweetness of the pumpkin, flavor of the roasted urad dal, punch of the pepper and tanginess from the tamarind makes it a lovely dish. Use just enough coconut to add to the volume and careful not to overpower the pumpkin/urad dal taste. You may add the normal parts of the pumpkin also

Ingredients:
Pumpkin intestines (ribbon like fibers) (or pumpkin pieces) – 2 cups
Urad dal (deskinned)/white lentils – 2 tbsp
Grated coconut – 2 tbsp
Peppercorns – 10-15
Dried red chili – 1-2
Tamarind – marble sized ball
Jaggery – 1/2 tsp
Cooking oil (coconut oil) – 1 tsp
Salt as needed

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 1 cup

Method:
Cut the pumpkin and remove the inside strand-like fibrous part attached to the seeds. Be
careful to remove all the hard seeds. You may use the white tender ones.
In a kadai, pour a tsp oil, add urad dal, peppercorns, and dried red chilies and roast
until urad dal turns red in color. Remove the roasted ingredients and keep aside in a
plate to cool.
In the same kadai, add the pumpkin fibers and cook for about 5 minutes until the raw
smell goes and the pumpkin gets cooked. Add jaggery. Let this cool down a bit.
In the mixer, pulse the roasted urad dal, peppercorns, dried red chilies, and grated
coconut. Since the volume is less, you may have to do quick whips to powder them. Add
cooked pumpkin fibers, tamarind, and salt along with this and pulse to make a coarse
paste. Taste and adjust tamarind, salt, and pepper as per taste.
Tastes excellent when served along with hot rice and ghee.

Recipe Courtesy: Ramya Gopalakrishnan