Red Pumpkin Pachadi Recipe (Kerala Style Mathanga Pachadi)

Ingredients

• 1 cup red pumpkin (bhopla / kaddu) cubes
• 1/2 cup dahi (curd)
• 1 cup coconut milk (nariyal ka doodh)
• 1/2 tsp sugar
• salt (namak) to taste
• 1 tsp oil
• 1/2 tsp mustard seeds (rai / sarson)
• 1 tsp finely chopped green chillies
• 3 to 4 curry leaves (kadi patta)
• a pinch of asafoetida (hing)
• 1 tbsp chopped coriander (dhania)

Steps

1. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside.
2. Heat the oil in a deep non-stick kadhai, and add the mustard seeds.
3. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds.
4. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon.
5. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
6. Refrigerate for at least an hour.
7. Serve the red pumpkin pachadi chilled garnished with coriander.