Pumpkin is an incredibly healthy vegetable, packed with vitamins, minerals, and antioxidants. Thanks to its low calorie content, it’s an excellent choice for those looking to manage their weight. Beyond weight loss, pumpkin also promotes healthy skin and a strong heart.
What makes pumpkin truly special is its powerhouse of nutrients—both in the flesh and seeds. These nutrients are known to help reduce the risk of high blood pressure, elevated cholesterol, type 2 diabetes, cancer, and benign prostatic hyperplasia (BPH). It’s also a great source of vitamin C, which strengthens the immune system and acts as a potent antioxidant.
There are countless ways to incorporate pumpkin into your meals. Some popular dishes include pumpkin halwa, pumpkin erissery, pumpkin chutney, and pumpkin pachadi. With the festive season of Onam right around the corner, it’s the perfect time to share a traditional and essential dish from the Kerala sadhya—Pumpkin Pachadi (Mathanga Pachadi).
This simple yet delicious recipe can be prepared in under 30 minutes. In this dish, pumpkin is first cooked and then blended with a flavorful coconut paste and curd. Finally, a tempering of mustard seeds in hot oil is added, giving the pachadi its irresistible aroma and taste. It pairs beautifully with hot boiled rice, making it a favorite during Onam celebrations.
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 tablespoons
- Mustard seeds – 1/2 teaspoon
- Shallots, finely chopped – 3
- Curry leaves – 1 sprig
- Dry red chillies – 4
Method of Preparation
- In a pan, combine pumpkin pieces, green chilli, chopped onion, salt, and water.
- Cover with a lid and cook on medium flame for 8–10 minutes, or until the pumpkin is soft.
- Once cooked, mash the pumpkin with a spoon.
- Grind grated coconut, cumin seeds, turmeric powder, and shallots into a fine paste using a bit of water.
- Add this coconut paste to the mashed pumpkin and let it come to a boil.
- Lightly crush 1/4 teaspoon of mustard seeds and add to the curry.
- Once the mixture has boiled completely, switch off the flame and let it cool slightly.
- Add curd to the mixture, followed by sugar, and mix well.
- In a separate pan, heat 2 tablespoons of coconut oil.
- Add mustard seeds and allow them to splutter.
- Add shallots, dry red chillies, and curry leaves to the oil and sauté.
- Pour this tempering over the mathanga pachadi.
