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Thursday, 31 August 2017


Mathanga pachadi(pumpkin pachadi) is an inevitable item in the traditional kerala sadhya.   I love pumpkin yogurt combo, this is little sweet and sour side dish and makes delicious combo with any spicy curry or fish fry.
·       Pumpkin chopped            --  half cup
·       Green chilly                        --  2 to 3
·       Turmeric powder              -- ¼ tsp
·       Grated coconut                 --  ½ cup
·       Jeera                                    --  ¼ tsp
·       Mustard seeds                   --  1 tsp
·       shallots                                --  3 to 4 or
·       methi                                   --   ¼ tsp
·       onion                                    --  small piece
·       curry leaves                        --   2 spring
·       yogurt                                  --   ¼ cup
·       dry red chillies                    --   2 to 3
·       coconut oil                           --   1 tsp
·       salt to taste

·       cut and clean pumpkin, remove the seeds and peal the skin and chop into small pieces.
·       Cook pumpkin with little water, salt and green chilly.
·       Grind grated coconut with turmeric, jeera, mustard and shallot or onion into fine paste.
·       Add the paste to cooked pumpkin pieces mix it well and cook for 2 to 3 minutes.  Turn off the flame and allow to cool.  Then beat yogurt add this to the pumpkin mix.  Mix it well, take little oil in kadai, add mustard seeds, methi seeds, red chilly and curry leaves then add this tempering to the pumpkin mix. 
·       Mix it well, ready to serve yummy mathanaga pachadi.

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