Wednesday, July 7, 2010

Pumpkin Pachadi

A lovely pumpkin curry with yogurt and spices. Sweet and spicy, this curry is great with rice.

Pumpkin Pachadi

2 pieces Pumpkin
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
2 tbsp Coconut, shredded
3 Green Chillies
1 tsp Mustard Seeds
1/2 glass Buttermilk
1/2 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
1 Red Chilli, split
3-4 Curry Leaves
1 tsp Sugar

Cook the pumpkin with turmeric, chilli powder and salt. Grind the coconut, green chillies and mustard seeds. Add the ground masala to the cooking pumpkin. When it comes to a boil, turn off the heat and add the buttermilk. Season with mustard seeds, fenugreek seeds, red chilli and curry leaves.

Add sugar to the cooking pumpkin. Let it cook until the it becomes a thick curry.


jayasree said...

Looks similar to the Palakkad Iyer style pachadi. Only thing is we add tamarind as souring agent in place of buttermilk. And for Pineappale pachadi, I use buttermilk.

Shama Nagarajan said...

delicious one dear..we love it

Bhavani said...

Oh yum! I love the snap and love pumpkin pachadi too. Never ate pumpkins until I met D.. lol

Priya said...

Delicious pachadi, looks yummy..

Arundathi said...

@ Jayasree - this is actually a palakkad recipe. :)

@ Shama - thanks. We love it too.

@ Bhavani - are you serious? never eaten pumpkin? Guess the mals don't lose even one opportunity to add coconut or pumpkin! :)

@ Priya - thanks!