ONAM/VISHU RECIPES View full collection here
Parippu-curry  Varutharacha-sambar-recipe-kerala-style  mixed-vegetable-sambar  Tomato rasam  Kerala aviyal  kalan  Mambazha-Pulissery Olan  Pumpkin Erissery  Pineapple Pulissery  Cabbage thoran  Ulli theeyal  Beetroot Pachadi  Pineapple Pachadi  Vellarikka Pachadi  Bittergourd Pachadi  Vazhakka Mezhukkupuratti  Kerala koottu curry  Puli Inji  Sambaram  Parupu payasam  Semiya-payasam  Palada pradhaman  Ada pradhaman  Chakka pradhaman  Unniappam  Nendran-chips  Ila Ada  Chena vanpayar erissery  Moru curry 

Saturday, September 3, 2016

Mathanga Pachadi-Kerala Style Pumpkin Pachadi Recipe

Mathanga Pachadi or Pumpkin Pachadi  is a curd based gravy which is served with rice. Pachadi is another common dish served during onam festival. Today we will learn how to make Mathanga Pachadi following this easy recipe with step wise pictures. 

Mathanga Pachadi-Kerala Style Pumpkin Pachadi

Mathanga Pachadi-Pumpkin Pachadi

Mathanga Pachadi-Pumpkin Pachadi

 Prep Time : 15 mins
 Cook Time : 15 mins 
 Serves: 3-4
 Recipe CategorySide Dish
 Recipe CuisineKerala

   Ingredients needed

   Yellow Pumpkin (mathanga) -2 cups chopped
   Curd (thayer) - 1 cup
   Turmeric powder - 1/4 tsp
   Salt needed
   Curry leaves (kariveppila) - few leaves
   Green chilli (pachamulagu)- 1

   For Grinding

   Coconut - 1/3 cup
   Pearl onion (Kunjulli) - 2
   Mustards seeds (kaduku) - 1/4 tsp
   Cumin seeds - 1/2 tsp
   Garlic - 1-2 cloves

   For the Seasoning

   Coconut oil - 2 tsp
   Mustard seeds - 1 tsp
   Red Chilli - 1
   Curry leaves - a sprig
   Pearl onion - 2-3 finely chopped


Grind pearl onion, grated coconut, garlic, cumin seeds and mustard seeds to a smooth paste. Keep it aside.

Wash, peel the skin and chop pumpkin into medium sized cubes.

Add needed water and cook pumpkin adding salt, turmeric powder, green chillies (finely chopped) and curry leaves.

Kerala Style yellow Pumpkin Pachadi

Once the pumpkin is tender, mash it slightly using a ladle.

cooked pumpkin

Add the ground paste to the pumpkin and cook for a few minutes for the raw flavor of the paste to go.

mathanga pachadi recipe

Reduce the heat to low, add beaten curd and cook for a few minutes on low heat. Remove from heat and check for salt.

Pumpkin Pachadi

Now we will do the seasoning for the pachadi. Heat coconut oil in a pan, add mustard seeds, when it splutters, add red chilli, curry leaves and finely chopped pearl onions.

Saute until onions turn brown and add to the pachadi.  Enjoy!!

Note - Use coconut oil for authentic taste.

You can skip garlic and pearl onions, if you do not prefer.

Check out more Onam Sadya Recipes and other Kerala Recipes.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

1 comment:

  1. Wonderful. But it seems we should take the not too ripe one for this. Taste bud and your recipes has no words to express the delight it brings while licking the finger mmmm. Good luck and wishing your culinary more happy days ahead.


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.