Heat 2 teaspoons sesame or gingely oil in a kadai. Add 2-3 dried red chilies and saute well. Add gram dal/channa dal and saute till the dal turns golden brown.

Add pumpkin pieces and saute very well. he pumpkin pieces should shrink well. Do not sprinkle water. Let it cool for a while and then transfer everything to a blender jar. In the remaining oil add tamarind piece and saute for few seconds. Add it to the blender jar as well.

Grind to a smooth paste by adding water as required. Add salt while grinding.

Heat 2 teaspoons of oil in the same kadai and do a tempering with mustard seeds, asafoetida and curry leaves. Add the tempering along with oil to the ground chutney and mix well. Serve pumpkin chutney with idli or dosa.