Mathanga Pachadi/Pumpkin pachadi
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Mathanga Pachadi/Pumpkin pachadi

pumpkin cooked in yogurt and coconut milk

Prajusha Vinod

Ingredients

4-serving
  1. 1 cup Pumpkin (cut into small pieces)
  2. 2 tbsps Shallots
  3. 1 tbsp Ginger (grated)
  4. 1 tbsp Green chilli (chopped)
  5. 1 tbsp Mustard (crushed)
  6. 1 cup Coconut milk (thick)
  7. 1/2 cup Curd
  8. 1 tsp Mustard seed
  9. 2 Shallot (cut into round pieces)
  10. 2 red chilli Dry
  11. 1 sprig Curry leaves
  12. 3 tbsps Coconut oil
  13. Salt

Method

45 mins
  1. Add Photo

    Heat oil in a pan. Add chopped shallots, ginger and green chilly and saute well.

  2. Add Photo

    Add pumpkin pieces to it and mix well.

  3. Add Photo

    Add crushed mustard,coconut milk,salt and let it boil.

  4. Add Photo

    Once it is cooked well, Remove from fire.

  5. Add Photo

    Heat 1 tbsp. oil in  a pan.

  6. Add Photo

    Splutter mustard seeds.

  7. Add Photo

    Once it is done,Add dry red chilly, shallots, curry leaves and add it to the pumpkin mix.

  8. Add Photo

    Let it cool. Once it is cool. Add curd to it and mix well. Pachadi is ready to serve with rice.

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