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.