Nagaland Style Pumpkin Oambal Recipe
A pumpkin based chutney like side dish
Pumpkin Oambal is a traditional chutney-like or side dish recipe from Nagaland cuisine. It is prepared from pumpkin and has a sweet and sour taste to it.
The Naga cuisine is primarily non-vegetarian and the food is extremely hot and spicy with many varieties of chillies available in the region. Smoking, fermenting and sun drying are the various techniques used in Naga cooking. Pork, meat and fish are used majorly along with bamboo shoots and vegetables.
Other recipes that you can try are:
- 300 grams Kaddu (Parangikai/ Pumpkin)
- 1 Tamarind , half the size of lemon
- 1/2 cup Water
- 1 teaspoon Oil
- 1 Dry Red Chilli , deseeded
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Green Chilli , cut into 2 pieces, finely chopped
- 1 tablespoon Sultana Raisins
- 1 tablespoon Jaggery
- Salt , to taste
How to make Nagaland Style Pumpkin Oambal Recipe
To begin the preparation of pumpkin Oambal, in a microwave safe bowl, combine 1/2 cup water and tamarind. Microwave for about 30-40 seconds. You can also combine water and tamarind in a pan and bring the mixture to a boil. Once it cools down a bit, grind in a mixer/grinder.
Strain this mixture and set aside.
Wash and peel the pumpkin. Remove its seeds and cut it into cubes.
In a wide pan, add pumpkin cubes and tamarind water. Cover with a lid and cook for about 10 minutes or till pumpkin gets cooked and becomes soft. Mash it with the help of a vegetable masher. Keep aside.
In a pan heat oil and add dry red chilli and mustard seeds.
When mustard seeds crackle, add green chilli, raisins, pumpkin mixture and salt. Mix well and add jaggery. Let it cook for about a minute. Remove from flame.
Nagaland Style Pumpkin Oambal Recipe is part of the North Eastern Recipe Contest