Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi)
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin), turmeric powder (haldi), teaspoons jaggery. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
11 steps- 1
To begin making the Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi), place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 2
After the whistle, turn off the heat and release the pressure immediately by running it under cold water
- 3
Open the cooker and keep the pumpkin aside
- 4
The next step is to grind the ingredients into a coarse paste (mentioned in the "To Grind" section)
- 5
Once ground, add the coconut mixture to the cooked pumpkin and give it a stir
fresh coconut - grated(1/2 cup) - 6
Check the salt and spices and adjust accordingly
salt - to taste - 7
The final step is the seasoning
- 8
Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves
sprig curry leaves(1)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)sprig curry leaves(1) - 9
Allow the urad dal to get roasted until golden in color
white urad dal (split)(1/2 teaspoon) - 10
Add the seasoning over the Kerala Pumpkin Pachadi and serve
- 11
Serve the Kerala Pumpkin Pachadi, as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal
Rate this recipe
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Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi)
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin), turmeric powder (haldi), teaspoons jaggery. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
11 steps- 1
To begin making the Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi), place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 2
After the whistle, turn off the heat and release the pressure immediately by running it under cold water
- 3
Open the cooker and keep the pumpkin aside
- 4
The next step is to grind the ingredients into a coarse paste (mentioned in the "To Grind" section)
- 5
Once ground, add the coconut mixture to the cooked pumpkin and give it a stir
fresh coconut - grated(1/2 cup) - 6
Check the salt and spices and adjust accordingly
salt - to taste - 7
The final step is the seasoning
- 8
Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves
sprig curry leaves(1)mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)sprig curry leaves(1) - 9
Allow the urad dal to get roasted until golden in color
white urad dal (split)(1/2 teaspoon) - 10
Add the seasoning over the Kerala Pumpkin Pachadi and serve
- 11
Serve the Kerala Pumpkin Pachadi, as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal
Rate this recipe
