Ingredients:
2.5 - 3 cups Skin and inner part of Tender Sweet Pumpkin / Ele Chinikayi Sippe & Thirulu
3 - 4 Red Chillies
1.5 tsp Coriander Seeds
Grape sized Tamarind
Grape sized Jaggary (Optional)
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
6 - 8 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil
Recipe:
Peel the sweet pumpkin skin, wash and cut it into medium sized pieces as shown in the picture. Remove the seeds from the inner part of sweet pumpkin and cut them into medium sized pieces as shown in the picture below.
Put the chopped ingredients, red chillies, salt, tamarind, jaggary, coriander seeds, little amount of water in a pressure cooker container and cook. (1-2 whistles)
Put cooked ingredients and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.
+Sippe+&+Thirulina+Chutney.JPG)
2.5 - 3 cups Skin and inner part of Tender Sweet Pumpkin / Ele Chinikayi Sippe & Thirulu
3 - 4 Red Chillies
1.5 tsp Coriander Seeds
Grape sized Tamarind
Grape sized Jaggary (Optional)
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
6 - 8 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil
Peel the sweet pumpkin skin, wash and cut it into medium sized pieces as shown in the picture. Remove the seeds from the inner part of sweet pumpkin and cut them into medium sized pieces as shown in the picture below.
Put the chopped ingredients, red chillies, salt, tamarind, jaggary, coriander seeds, little amount of water in a pressure cooker container and cook. (1-2 whistles)
Put cooked ingredients and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.
+Sippe+&+Thirulina+Chutney.JPG)
2 comments:
My mom from Malnad makes a lot of thumblis and sippe chutneys ! Your blog reminds me a lot of her cooking and one of the reasons why I come back again and again. I am making this on this weekend. I have a standard ripe pumpkin, that should suffice right?
@Navya,
Thanks for the lovely comment..:)
Chutney will not taste good if the pumpkin is well ripened and the skin is very hard.
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