Red Pumpkin Pachadi
by Tarla Dalal
red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images.
red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi.
To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. 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. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander.
Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga 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. This Onam special pachadi is sure to please your palate.
Make sure you refrigerate the Indian pumpkin pachadi 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.
Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies.
Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.
Red Pumpkin Pachadi recipe - How to make Red Pumpkin Pachadi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Red Pumpkin Pachadi
1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup curd (dahi)
1 cup coconut milk (nariyal ka doodh)
1/2 tsp sugar
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped green chillies
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
For The Garnish
1 tbsp chopped coriander (dhania)
For red pumpkin pachadi
- For red pumpkin pachadi
- To make {span class="bold1"}red pumpkin pachadi{/span}, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside.
- Heat the oil in a deep non-stick kadhai, and add the mustard seeds.
- When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds.
- 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.
- Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Refrigerate for at least an hour.
- Serve the {span class="bold1"}red pumpkin pachadi{/span} chilled garnished with coriander.
if you like red pumpkin pachadi
-
If you like red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi, then also try other pachadi recipes like
- doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images.
- coconut pachadi recipe | coconut raita | kobbari pachadi | with amazing 12 images.
- cucumber pachadi
what is red pumpkin pachadi made of?
- what is red pumpkin pachadi made of? Kerala style Mathanga pachadi is made of 1 cup red pumpkin (bhopla / kaddu) cubes, 1/2 cup curds (dahi), 1 cup coconut milk, 1/2 tsp sugar, salt to taste, 1 tsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1 tsp finely chopped green chillies, 3 to 4 curry leaves (kadi patta) and a pinch of asafoetida (hing).
how to make red pumpkin pachadi
-
To make red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi, first step is to make coconut-curd mixture. For that add 1/2 cup curds (dahi) in a deep bowl.
-
Add 1 cup coconut milk.
-
Add 1/2 tsp sugar.
-
Add salt to taste.
- Mix well and keep aside.
-
Next let's temper it. For that heat 1 tsp oil in a deep non-stick kadhai.
-
Add 1/2 tsp mustard seeds ( rai / sarson).
-
Add 3 to 4 curry leaves (kadi patta).
-
When the seeds crackle, add 1 tsp finely chopped green chillies.
-
Add a pinch of asafoetida (hing).
-
Add 1 cup red pumpkin (bhopla / kaddu) cubes.
-
Add a little salt.
-
Sauté on a medium flame for few seconds.
-
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.
-
Add the curd-coconut milk mixture.
-
Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
-
Refrigerate red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi for at least an hour.
-
Serve red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi chilled garnished with 1 tbsp chopped coriander (dhania).
tips for red pumpkin pachadi
-
Instead of using coconut milk, you can also make a paste of freshly grated coconut along with cumin seeds and / or mustard seeds.
-
Green chillies for tempering can be replaced with red chillies.
| Energy | 152 cal |
| Protein | 2.3 g |
| Carbohydrates | 7.5 g |
| Fiber | 0.4 g |
| Fat | 11.6 g |
| Cholesterol | 5.3 mg |
| Vitamin A | 96.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 9.2 mcg |
| Calcium | 75.7 mg |
| Iron | 0.3 mg |
| Magnesium | 27.9 mg |
| Phosphorus | 60.3 mg |
| Sodium | 9.5 mg |
| Potassium | 108.8 mg |
| Zinc | 0.2 mg |
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.
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..