ആറന്മുള സദ്യ സ്റ്റൈൽ മത്തങ്ങ പച്ചടി | Aranmula Sadya Style Mathanga Pachadi

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.