Pumpkin Pachadi
- 35 min
- mild
- Serves 4
Pumpkin pachadi, a Kerala side of mashed yellow pumpkin with coconut, jaggery, curd and a mustard tempering. Mild, serves 4, about 35 minutes plus resting.
Good for: Onam
Ingredients
Yellow Pumpkin500 grams
Water, For Cooking100 ml
Turmeric Powder1 grams
Red Chilli Powder1.5 grams
Salt¾ tsp
Coconut (Grated), For Grinding¾ cup
Green Chilli, Slit5 grams
Cumin1 grams
Jaggery, Powdered15 grams
Curd, Whisked½ cup
Oil1 tbsp
Mustard Seeds1 tsp
Dry Red Chilli1 grams
Curry leaves2 grams
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 171kcal | 684kcal |
| Protein | 3.3g | 13g |
| Carbohydrate | 17g | 68g |
| Fat | 11g | 45g |
| Fibre | 2.6g | 10g |
| Sugar | 9.4g | 38g |
Cookd masalas for yellow pumpkin
Method
Wash the pumpkin, green chilli and curry leaves. Peel and cut the pumpkin into small cubes, grate the coconut, slit the green chilli and break the dry red chilli. Whisk the curd until smooth and keep it aside.
Add the pumpkin, water, turmeric powder, red chilli powder and salt to a kadai. Cover and cook on medium flame for 10 to 12 minutes, until the pumpkin is fully soft. Mash it coarsely with the back of a ladle, leaving a few small pieces.
Add the grated coconut, green chilli, cumin and water to a mixie. Grind for 1 to 2 minutes until smooth, with no large coconut pieces remaining.
Add the jaggery to the mashed pumpkin. Mix and cook on low flame for 2 to 3 minutes, until the jaggery melts and mixes in.
Add the ground coconut paste and mix gently. Simmer on low flame for 2 minutes, until the pachadi is hot. Do not let it boil hard. Switch off the flame.
Let the pachadi cool for 15 minutes until it is only warm to the touch. Fold in the whisked curd until evenly mixed.
Heat the oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until most seeds splutter. Add the dry red chilli and curry leaves and fry for 30 seconds until the chilli darkens slightly. Pour this tempering over the pachadi and mix once. Serve at room temperature.
Before you start
- How long does Pumpkin Pachadi take?
- 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
- How many people does Pumpkin Pachadi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pumpkin Pachadi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pumpkin Pachadi spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pumpkin Pachadi?
- 500 grams Yellow Pumpkin, ¾ cup Coconut (Grated), 15 grams Jaggery, ½ cup Curd, 1 grams Dry Red Chilli, 1 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Pumpkin Pachadi?
- No, it is cooked in an open pot.
- How many calories are in Pumpkin Pachadi?
- About 171 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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