Link To Recipe – https://www.yummyoyummy.com/2015/08/mathanga-pumpkin-pachadi.html
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.
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.
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