This is another pachadi served on ona sadya. I was doubt full as to whether the sweetness of the pumpkin goes well with this dish. But it turned out real amazing. The green chilli cuts the sweetness from pumpkin by half, so the dish really tastes nice.  Easy to make tasty as well. Try this…

Mathanga Pachadi

Preparation Time:5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 10

INGREDIENTS:

Pumpkin (well ripened cut into cubes) – ¼ kg (1 ½ cups)
Curd/yoghurt-  1 ½ cups
Salt- to taste

To Grind:
Grated coconut- 1/2 cup
Green chilli-2-3
Mustard seeds- ½ teaspoon

To Temper:

Oil-2 teaspoon
Mustard seeds- ½ teaspoon
Dry red chilli-2
Curry leaves-1 strand


Butternut squash pachadi


 PROCEDURE:
  • Cook pumpkin with enough amount of water and salt till soft but not mushy.
  • Grind green chilli and coconut  as fine paste and then add mustard seeds with that paste and pulse for 2 or 3 times.
  • Add the above ground paste and cook for a very short moment. Don’t allow to boil. Now switch off the gas and add the curd and mix well.
  • Heat oil in a pan and add oil then add mustard seeds, curry leaves and dry chilli. Add the tempering on to the pumpkin pachadi and mix well.
Onam Sadya Vibavangal

Nadan Vibavangal