Pumpkin pachadi

Pumpkin pachadi

Pumpkin is incredibly a healthy vegetable which is rich in vitamins, minerals and anti-oxidants. Since the calorie content in this vegetable is too low, it can be used as a weight loss supporting vegetable. Pumpkin promotes skin and heart health.

Pumpkin flesh and seeds consists of powerful nutrients which helps in reducing the risk of high blood pressure, elevated cholesterol, type 2 diabetes, cancer, and benign prostatic hyperplasia(BPH). Pumpkin is a good source of vitamin C. Vitamin C supports immune defenses and is a powerful antioxidant

There are lots of recipes using pumpkin. pumpkin halwa, pumpkin erissery, pumpkin chutney, pumpkin pachadi, etc. As onam is approaching, I would like to share the recipe of pachadi using pumpkin which plays a major role in traditional Kerala sadhya. Pumpkin pachadi is simple yet delicious recipe which can be prepared easily under 30 minutes.

Here the pumpkins are boiled first and then mixed with coconut paste and curd. Finally it is tempered with hot oil and mustard seeds, which provides additional flavour to our pachadi. Pachadis are a great accompaniment to hot boiled rice.

Ingredients :

  • Pumpkin, cut into small cubes – 250 g
  • Green chilli – 3
  • Chopped onion – 1
  • Water – 1 cup
  • Salt – to taste
  • Grated coconut – 1 cup
  • Cumin seeds – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Shallots – 3
  • Mustard seeds – 1/4 teaspoon
  • Curd – 1 cup
  • Sugar – 1 teaspoon

For seasoning :

  • Coconut oil – 2 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Shallots, finely chopped – 3
  • Curry leaves – 1 sprig
  • Dry red chillies – 4

Method of preparation :

  • Take a pan and add pumpkin pieces, green chilli, chopped onion, salt and water
  • Cover with a lid and cook the pumpkin for 8 to 10 minutes in medium flame
  • Mash the cooked pumpkin with a spoon
  • Grind grated coconut, cumin seeds, turmeric powder and shallots to a fine paste by adding some water to it
  • Add the coconut paste to the mashed pumpkin and allow it to boil
  • Crush 1/4 teaspoon mustard seeds and add to the curry
  • When the curry gets boiled completely, switch off the flame and allow it to cool
  • Then add curd, followed by sugar and mix well the pachadi
  • Heat a pan or tadka and add 2 tablespoon of coconut oil
  • Add mustard seeds to the oil
  • When mustard seeds starts to splutter, add shallots, dry red chillies and curry leaves
  • Pour this over the mathanga pachadi
  • Tasty mathanga pachadi is ready to be served with hot rice.

Passion fruit chutney

Passion fruit chutney

This beautifully flavoured chutney of passion fruit is an exceptional accompaniment to savoury dishes. It is a quick and easy recipe of chutney which goes well with hot rice for lunch. It goes excellent with boiled tapiocas as well.

Passion fruit is a very common backyard fruit, which is found in kerala as creepers. Luckily, my house has also got this amazing fruit. Passion fruit chutney is not a very common dish. Most of us prefer juice and ice creams using passion fruit. But this chutney is very tasty as well as nutritious. This chutney has both sweet and sour taste.

It is the season of passion fruit and we are busy preparing passion fruit squashes and jams. Passion fruit reduces the sugar levels in blood. Actually, passion fruit tastes tangy. Checkout this homely recipe of chutney using passion fruit and make your diet a healthy one.

Ingredients :

  • Grated coconut – Half cup
  • Pulp of 1 passion fruit
  • Dry red chilli – 1
  • Green chillies – 2
  • Curry leaves – 1 small sprig
  • Ginger – 1/2 ” piece
  • Shallots – 5
  • Sugar – 1/4 teaspoon
  • Salt – as required

Method of preparation :

  • Take all the ingredients mentioned above in a plate
  • Add all the ingredients to a blender
  • Blend it to smooth mixture
  • Passion fruit chutney is ready to serve
  • You can serve it with rice, boiled tapiocas, etc.

Soya chunks manchurian

Soya chunks manchurian

This is a simple recipe of Soya chunks, which can be used as a starter or snack. It also goes well with chappathi’s, special rices, etc. Here the soya chunks, which are also known as meal makers are first marinated and then fried. This fried soya chunks are mixed along with a prepared sauce.

This is a dry version of the meal maker recipe. These soya chunks will be crispier and chewy. The addition of sauce provides a flavour to the soya chunks thus making every chinese food lovers to finish off the plate soon.

Before cooking, you have to soak the soya chunks in hot water or you will have to boil the soya chunks in water. Then remove the water by squeezing it. Now you can take this soya chunks for cooking. Have a look at this simple, yet delicious recipe which you all can easily prepare at your home.


1.) Marinating soya chunks :

  • Soya chunks – 250 g
  • Water             – 3 cups
  • Rice flour      – 2 tablespoon
  • Cornflour      – 2 tablespoon
  • All purpose flour – 1 tablespoon
  • Ginger garlic paste- 1 tablespoon
  • Chilli powder – 1 teaspoon
  • Salt                 – as needed

2.) Preparation of manchurian :

  • Onion, chopped – 1
  • Chopped ginger – 1 tablespoon
  • Chopped garlic  – 1 tablespoon
  • Green chillies     – 2
  • Capsicum, cut into pieces – 1/2
  • Chilli sauce         – 1 tablespoon
  • Soya sauce          – 1 tablespoon
  • Tomato sauce     – 3 tablespoon

Method of preparation :

  • Soak 1 cup of soya chunks in 3 cups of hot water for 20 minutes
  • After 20 minutes,squeeze the water from the soya chunks and transfer it to a bowl
  • Now add rice flour,cornflour,all purpose flour,ginger garlic paste,chilli powder and salt to taste
  • Mix everything properly and keep aside
  • Fry these soya chunks in hot oil till it becomes crisp
  • Heat 3 tablespoon oil in a kadai and add chopped ginger and garlic
  • Then add onion and green chillies to it
  • Further add chilli sauce,soya sauce and tomato sauce and stir it occasionally
  • Add the fried soya chunks and capsicum to the prepared sauce and mix well all the ingredients
  • Garnish the soya chunks manchurian with spring onion, coriander leaves, etc.

Raw mango pachadi

This is a special recipe of raw mango which I received from my grandmother. She used to prepare this dish frequently during the summer seasons, as mangoes were available in plenty at that time. I can guarantee that if you have this curry prepared, you can finish off your rice with this curry alone.

In this recipe, we use raw mango which is grated. This grated mango is cooked in coconut milk. The sour taste of the mango thus blends with the coconut milk. The speciality of this curry is that we are not adding any spices or masala in it.We can also adjust salt and sugar as per our taste. So, this curry can be called as a curry with mixture of all the flavours in it.

This is a very simple and easy recipe which you can prepare under 40 minutes. This recipe can serve 4 persons. The only time consuming here is the extraction of thick and thin coconut milk. Rest all the procedures are easy in this recipe. I suggest all of you to go through the recipe and make a try at your home. Everyone will definitely love it.

Raw mango pachadi


  • Raw mango, grated – 1
  • Coconut oil – 2 tablespoon
  • Chopped onion – 1
  • Chopped ginger – 2 inch piece
  • Green chillies, finely chopped – 2
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Thin coconut milk – 1.5 cups
  • Thick coconut milk – 1 cup
  • Salt – 1.5 teaspoon
  • Sugar – 1 teaspoon

Method of preparation :

  • Heat oil in a kadai, you can take earthenware kadai if have the same
  • Sputter mustard seeds and fenugreek seeds
  • Add chopped onions and curry leaves to it
  • Once the onion becomes translucent,add chopped ginger and green chillies
  • Saute for 2 minutes and then add the thin coconut milk
  • Add grated mango and allow it to boil by closing the lid
  • Add salt and sugar also, you can adjust both as per your taste
  • Once the mango is cooked, switch off the flame
  • Add thick coconut milk to the kadai and stir it
  • You can serve this pachadi with boiled rice.
Raw mango pachadi

Bitter gourd fry

Most of us don’t like this healthy vegetable as it tastes bitter. But frying this vegetable is a good recipe to try .Bitter gourd is cut into thin rounds, steamed and then fried in oil. Adding green chillies and curry leaves helps to reduce bitterness and get better taste. It goes well along with curd rice and also with boiled rice as side dish.

Bitter gourd has got many health benefits. It helps in blood purification and reduction in overweight, which is a serious problem nowadays. This is one of the simplest recipe of bitter gourd which you can try at your home for your loved ones.

Bitter gourd fry

 First let’s see the ingredients for this preparation.


Fresh bitter gourd – 200 g

Green chillies slit – 10

Chopped shallots – 3

Curry leaves – 2 sprig

Coconut oil – 1/2 cup

Salt powder – 1 tablespoon

Method of preparation

Wash,wipe and cut the bitter gourd into thin rounds

Mix the bitter gourd with salt and all the other ingredients,except coconut oil. Mix well with your hand and cook on low heat without using any water for 10 minutes. Take off from fire.

Frying of Bitter gourd

Heat ½ cup coconut oil. Stir in 2 tablespoon of cooked bitter gourd and fry till it becomes crisp. Remove and fry the remaining bitter gourd also the same way. The chillies also should be fried crisp. If tender chillies are used, use double the number of chillies. Don’t throw away the chillies as it is very nice to be eaten crisp with the bitter gourd.

Please note bitter gourd can be cooked and stored in the fridge for a week. It can be fried as and when required.

Soya chunks potato Curry

Soya chunks potato curry

This is a very simple and easy side dish which will definitely blow your taste buds, in this season of lent. Soya chunks are also known as soya nuggets or meal makers. For all the non vegetarians, soya chunks recipe is a substitute for meat during lent seasons. Soya chunks absorbs the total flavour of the curry. Potatoes are a good combination with the soya chunks.

Soya chunks are made from defatted soya flour, after extracting the soya bean oil.  This dish is neither too watery nor too dry, it is just perfect. My mom used to experiment various recipes using soya chunks in lent seasons to substitute non veg dishes in my home. This recipe also belongs to my mom.

This is a simple recipe as it involves less chopping. The only thing you have to take care is to boil the soya chunks to make it soft and then squeeze away the absorbed water from it. Then you can directly add them to the prepared gravy. The soya chunks will now absorb all the flavours of the gravy.

This is a delicious recipe for all the vegetarians. It goes well with roti, Chappathi, flavoured rice, boiled rice, etc. Have a look at this recipe and try the same in your home also.


  • Soya chunks – 2 cups
  • Potatoes, cut into small cubes – 2
  • Onions chopped – 2
  • Green chillies- 2
  • Ginger and garlic crushed- 1 teaspoon
  • 1 Tomato and 1 onion –  ground to paste
  • Turmeric powder- 1/4
  • Coriander powder- 1
  • Kashmiri chilli powder – 1 ta
  • Garam masala powder – 1/4 teaspoon
  • Pepper powder- 1/4
  • Cornflour – teaspoon
  • Thick coconut milk – 1.5 cups
  • Coriander leaves – to garnish

Method of preparation :

  • Wash the soya chunks a couple of times
  • Boil the potatoes and soya chunks with salt in a vessel in medium flame
  • Remove the water in soya chunks by squeezing them
  • Thereafter, keep them aside
  • Heat oil in a kadai and add 2 chopped onions, green chillies and crushed ginger and garlic
  • Saute them for two minutes
  • Add onion and tomato paste to it
  • Once the onion becomes translucent, add turmeric powder, coriander powder, kashmiri chilli powder, garam masala powder, pepper powder and cornflour  to it
  • When the raw smell of the powders are gone completely, add the cooked potatoes and soya chunks
  • Further add thick coconut milk and cook the curry for three more minutes in medium flame
  • Transfer the curry to a serving plate and garnish it with coriander leaves
  • Serve hot with chappathi, poori, ghee rice, tomato rice, boiled rice, etc.