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

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    Add pumpkin pieces to it and mix well.

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

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    Once it is cooked well, Remove from fire.

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    Heat 1 tbsp. oil in  a pan.

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    Splutter mustard seeds.

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

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    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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