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Monday, November 23, 2009


This is also a popular iyengar thogayal. I have done it in the same manner as I have done the snakegourd seed thogayal, but added coconut here.


Tender pumpkin seeds - 2 cups
(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons
Salt - as per taste
Oil - 2 tsp.


Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkin wedges. You can use the hard portion for pumpkin soup. The seeds should be very tender , else the thogayal will not taste good.

Fry chillies, hing and seeds in oil, till
it shrinks well & the raw smell goes away.

Fry urad dhal till golden brown.

Allow it to cool. In a mixie, grind scraped coconut, chillies, half of the urad dhal, tamarind and salt. Then add the seeds and grind it till soft. Finally, add the remaining half of urad dhal and give it a whip. Sprinkle some water if necessary.

Best when mixed with rice & a little bit of gingelly oil or ghee, also with idlis and dosas.


  1. Nice idea have a pumpkin in fridge.Will give a try.....

  2. This is a very different thogayal...good one :)

  3. Innovative recipe..Nice and delicious thogayal...:)

  4. Can u please tell me if it is pushnikai seeds or paragikai seeds? so that I can try making this thogaiyal?

  5. Never knew about this thogayal Shanthi ji... nice!

  6. I wanted to know which pumpkin seeds you have used for thogaiyal.Thats why I asked you parangikai or pushnikai since they called pumpkins in english.The thogaiyal looks nice.I use the whole yellow parangikai for thogaiyal after removing the skin.

  7. Looks nice. I have also posted similar one :)


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