Pumpkin Oambal Assamese Style | Sweet and sour Pumpkin Chutney
Pumpkin Ambal is a traditional Assamese style pumpkin preparation. This pumpkin chutney is an amalgamation of sweet and sour and spicy flavours. Tamarind adds a lovely tanginess, dried red chilli and chilli powder gives a slight kick to this dish. Sweetness of the pumpkin is enhanced by jaggery and raisins. Perfect with rice and roti.
Equipment
- large thick bottomed pan
- small pan
Ingredients
- 500 gms Pumpkin
- 1/4 cup Jaggery powder
- 1 cherry size Tamarind
- 1/2 tsp Turmeric powder
- 1/2 -1 tsp Chilli powder
- 1 tsp Mustard seeds
- 2-3 dried red chillies
- 1 bay leaf
- 1 1/2 tbsp Mustard oil
- salt as per taste
Instructions
- Place the small cubed pumpkin along with 1 cup of water and a little salt in a thick bottomed pan on medium heat and cover n cook for 10 to 15 minutes.
- Soak the tamarind in 1/4 cup of warm water for 10 minutes. Then extract the pulp and keep it aside for later use.
- The pumpkin should be soft and cooked through and the water almost dried up. With a back of a spoon smash the pumpkin.
- Now add in turmeric powder and chilli powder and mix everything well.
- Add tamarind paste, raisins and jaggery and salt and mix well. Cook on medium to low heat for 1 minutes.
- Meanwhile in a small pan heat mustard oil. Allow it to smoke then lower the heat and let it cool a bit. Then temper the oil with bay leaf, dried red chillis and mustard seeds.
- Add the tempering to the pumpkin. Mix well. Cook for 2-3 minutes and take it off the heat.
- Serve it hot with rice.
