Mathanga (Pumpkin) Pachadi With Video

Pachadi, the slightly sweet and tangy yogurt based recipe is a must-have for any sadya. It’s especially so at my Brother-in-law’s place at Chengannur. His aunt Girija shared this recipe with me. Their family as a whole have a weakness for this pachadi! Well, this mathanga pachadi recipe is truly a keeper as making this is no daunting task.

I have made mathanga pachadi differently before. My version was good, but this one is soo much better!  I think mashing pumpkin makes a big difference to the taste of this pachadi.

Pumpkin is slightly sweet and the slight sweetness when mixed with the  tanginess of  yoghurt makes it really tasty. Do give this a try for this Onam or any time you make Kerala rice, I am sure your kids would love it!

P.S ….For those of you who don’t know the difference between kichadi and pachadi – In kichadi, the vegetable is usually shallow fried while in pachadi its boiled in water. Crushed mustard seeds are added to pachadi and its usually sweet. Vendakka, pavakka, vellarikka (in this case we don’t fry it in oil) are usually used in kichadi while ethapazham, ripe mango, beetroot, pineapple , mathanga, mix of different fruits like grapes, pineapple etc are used in pachadi.

Mathanga Pachadi Recipe

Ingredients (Serves 6 – 8)

1. Pumpkin – Around 200 – 250 gm (2 cups), roughly chopped

Turmeric powder –1/2 tsp

Chilly powder – 3/4 tsp

Curry leaves – A few

Water – 1.5 cups or as required

Salt – To taste

2. Grated coconut – 1/2 – 3/4 cup

Cumin seeds – 1/4 – 1/2 tsp

Mustard seeds – 1/8 tsp

3. Jaggery –1/2 tsp

4. Curd – 1/2 cup or as required to taste

5. Coconut oil – 2 – 3 tsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2 – 3

Curry leaves – A few

Method

1. Grind grated coconut along with cumin seeds to a very fine paste. Add 1/8 tsp mustard seeds and pulse 2 – 3 times until they get crushed. (Alternatively you can crush them in a mortar and pestle.)

2. Boil the pumpkin cubes adding enough water, turmeric powder, chilly powder, few curry leaves and enough salt. Cook until they turn soft. Mash them really well using a potato masher or a large thavi/spoon. Add ground coconut paste and cook for a few minutes. Next add jaggery and mix well. Switch off. Add curd when slightly cooled. Taste-check for salt.

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry chilly and curry leaves. Pour over the prepared mathanga pachadi. Serve warm with rice.