Clean, peel skin and cut the pumpkin into small pieces .
In a pan , heat 1 teaspoon of oil roast chana dal( bengal gram ), Urad dal (black gram) and red chilies , till aromatic.
Add fresh coconut and pumpkin to the same pan. Add salt to taste.
Saute for a minute and let it cook on medium heat for 8-10 minutes.
Cook until pumpkin turns soft. You should be able to cut pumpkin with spatula easily.
Turn off the stove. Let it cool down completely. Now transfer cooked pumpkin into a blender.
Add coriander leaves and tamarind
Blend well everything. You may no need to add water if pumpkin has released lots of water . Incase if it has no much water released then just add about 1 tablespoon of water only to blend , if required.
Transfer to a bowl .
Heat 1 tablespoon of coconut oil (or any vegetable oil ), add mustard seeds, cumin seeds, curry leaves and hing.
Pour temping over chutney and serve as an accompaniment with Idli / Dosa.