Clean, peel and cut the pumpkin into small pieces.
In a frying pan, dry roast chana dal ( Bengal gram) , split Urad Dal (black gram) and red chillies.
Add Pumpkin pieces to the same pan, sauté for 2-3 minutes.
Add tamarind and fresh coconut sauté for a minute; continue to cook till pumpkin becomes soft.
Turn off the heat, once it's cool down, transfer to a mixer chutney jar.
Add coriander leaves, salt and grind to a smooth paste, add little water only if it’s required to blend.
Heat oil, add all the ingredients under tempering in order and pour it over the chutney.
Serve with Idli ,Dosa or even Chapathi .