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.

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