May 13, 2013

Pumpkin Pachadi

Pumpkin Pachadi / Mathanga  Pachadi  - An easy and tasty side dish with rice in Kerala cuisine. No added coconut paste !!

Serves: 2


150 g pumpkin (mathanga / dudhi), gently peel off the outer skin and cut into ½ - inch thin slices

2 green chillies, slit lengthwise

¾ teaspoon salt (or to taste)

¾ cup water (Indian standard measuring cup of 1 cup / 200 ml / 8 oz capacity)

1 cup / 200 ml curd, beat well


In a bowl, boil pumpkin pieces with slit green chillies, salt and water (water level should be ½ - inch above pumpkin. Once it fully cooked, level of water decreased to 3/4th or ½ - depending upon the cooking time of the pumpkin). Cover with a lid and cook on a medium to low heat for 10 – 12 minutes until pumpkin well cooked. Please do not allow to overcook pumpkin). Switch off the heat and keep aside to cool for half an hour. Once it reaches normal temperature, add 1 cup curd and mix well.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

4 curry leaves

1 red chilli, halved


Heat oil in a small pan (tadka pan). Add mustard seeds. When they crackle, add jeera, curry leaves and halved red chilli. Stir on a low heat 1 – 2 minutes until  it crisp and fragrant. Pour this seasoning over pumpkin pachadi and serve  as a side dish with rice and other accompaniments.

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