I had some left over pumpkin after making mashed pumpkin. I wanted to make pachadi for my keerai Rice. I was not sure about which pachadi. Then I opened my fridge and remembered I had the pumpkin so I have decided to use it. In this if you want to add little Jaggery you can go ahead. I didn’t add. As I wanted some spicy pachadi. Addition of small onion or shallots give nice flavour to the pachadi so don’t skip it
Ingredients
Pumpkin – 1.5 cup (small cubes. I have removed skin and seeds)
Shallots / small onion – 5 (finely chopped)
Red chillies – 3 (adjust to your spice level)
Turmeric powder – 1/2 teaspoon
Cumin seeds powder – 1/2 teaspoon
Coconut – 2 tablespoon
Cashewnuts – 1 tablespoon
Salt to taste
Yogurt – 1 cup (I have used greek yogurt)
Red chillies – 1 (broken into 2)
Oil – 2 teaspoon
Urad dhal – 2 teaspoon
Cumin seeds – 1 teaspoon
Curry leaves – 10
Coriander leaves – 1 tablespoon (finely chopped)
Method
Add salt, turmeric powder and 1/2 cup water. Cook it. Roughly mash it
Grind yogurt, coconut, 3 red chillies, cashew, cumin seeds powder.
Heat oil and add mustard seeds. Let it pop. Add cumin seeds, red chillies, urad dhal and fry till brown color. Add curry leaves and onion and fry till transparent. Add cooked Pumpkin and let it boil. switch it off.
Add grinded yogurt and chopped coriander leaves. Mix well
Serve chilled
3 Replies to “Pumpkin Pachadi – Pumpkin Greek yogurt sauce – Greek Yogurt recipes – Pumpkin Recipes – Pachadi Recipes”
Great recipe dear. Looks delicious!
Lovely use of pachadi like a raita… good one…
innovative dish…adding yogurt along with coconut then chutney making sounds interesting.