Saturday, May 20, 2017

PUMPKIN RECIPES - PUMPKIN PACHADI RECIPE / MATHANGA PACHADI

Pumpkin Pachadi/ Pumpkin curd curry

Iam not a fan of pumpkin recipes. But I love this sweet sour side dish to have with hot steamed rice. It is a perfect side dish for kerala sadya. Pumpkin pachadi / mathanga pachadi is a curd based thick gravy which is commonly prepared while making sadya recipes for onam, vishu or any special occasions. This is a simple and healthy dish with pumpkin / mathanga. Pachadi recipes are my all time favorite side dishes for sadya. This pachadi recipe is very similar to pineapple pachadi recipe as both tastes sweet and sour. Vendakka pachadi, beetroot pachadi, cheranga pachadi, pachamanga pachadi, vellarikka pachadi, carrot pachadi etc are some other varieties of pachadi recipes. As we all know that pachadi is the simplest south indian dish, it is made of most of the vegetables like cucumber, carrot, mango, bitter gourd, pineapple, ash gourd like so. Here is the recipe showing how to make mathanga pachadi / pumpkin pachadi / pumpkin recipes easy /recipes for pumpkin /pumpkin dishes / pachadi recipe / onam sadya items / kerala dishes / vishu 


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INGREDIENTS

Yellow pumpkin (mathanga)   - 2 cups, peeled and chopped
Turmeric powder                     - quarter tsp
Chili powder                            - half tsp
Salt

To grind
Coconut scraped        - half a cup
Shallots or onion        - 2 nos or half of an onion chopped
Cumin seeds               - half tsp
Curd / yogurt              - 3 tbsp, less sour

To temper
Mustard seeds             - quarter tsp 
Curry leaves                - few leaves
Coconut oil                  - 2 tbsp                          
Salt

PREPARATION

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

mathanga pachadi recipe pumpkin recipes

  • Wash, peel and chop the pumpkin into medium sized cubes.
  • Transfer it to a pan or wok. To this, add chili powder, turmeric powder, salt and 1 cup of water (or required water ).
  • Cook well until the pumpkin is tender. Once done, mash it well using a wooden ladle. 
  • Mean while grind scraped coconut, cumin seeds, onion and curd to a smooth paste (no need of adding water).
  • Add this coconut yogurt mixture to the mashed pumpkin mixture. Cook for a couple of minutes to get rid of the raw flavor of coconut mixture. Do not let it boil. Remove from flame. Check for salt.
  • Heat a pan with coconut oil. Splutter mustard seeds and then fry curry leaves. Add it to the prepared pachadi. Enjoy.
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