Red Pumpkin Pachadi

Red Pumpkin Pachadi

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Wonderfully unique, the Red Pumpkin Pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. Make sure you refrigerate the raita before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat , South Indian Tava Rice and Coconut Rice .

Red Pumpkin Pachadi recipe - How to make Red Pumpkin Pachadi

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients
Method
    Method
  1. Combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick kadhai, and add the mustard seeds.
  3. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds.
  4. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon.
  5. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  6. Refrigerate for at least an hour.
  7. Serve chilled garnished with coriander.
Nutrient values (Abbrv) per serving
Energy152 cal
Protein2.3 g
Carbohydrates7.5 g
Fiber0.4 g
Fat11.6 g
Cholesterol5.3 mg
Sodium9.5 mg

Reviews

Red Pumpkin Pachadi
 on 23 Sep 17 01:08 PM
5

Red Pumpkin Pachadi
 on 16 Aug 17 02:52 PM
5

Red Pumpkin Pachadi
 on 16 Aug 17 05:06 AM
5

I am in USA and wonder if red pumpkin is similar enough to butternut winter squash to use as substitute. From the pictures they look very similar, from skin color to flesh color. Also wanted to share personal tip regarding peeling the very hard winter squashes. Don''t peel first! After cutting off stem end and cutting in half lengthwise and scooping out seeds, cut squash into 1 - 2 inch high crosswise half circles, then lay them flat and use knife to cut away skin, up and down, working around each piece. Much easier than struggling to peel whole squash, and may save your fingers from danger. Hope this explanation is understandable.
Tarla Dalal
16 Aug 17 08:50 AM
   Thank you for your suggestion...
Red Pumpkin Pachadi
 on 08 Sep 16 01:33 PM
5

Kaddu Bhujia Pachadi
 on 05 Aug 15 04:53 PM
5

Red pumpkin pachadi.. a different version of making pachadi using kaddu.. very creamy, soft, and coconut flavoured which rules the pachadi.. with a slight sour taste of the curd.. gives a nice mix flavours in each bite. i enjoyed thid with sambhar rice..