Mathanga Pachadi, pumpkin cooked in coconut and yogurt gravy with green chili. Pumpkin is slightly sweet so you can add green chili and dry red chili according to your taste. This pachadi we serve part of our sadya or meals . So here is recipe for you all to try during this festive season.
- Pumpkin / Mathanga 1 cup, medium size cubes
- Coconut 1/2 cup, grated
- Curd / Yogurt 2 cup
- Cumin Seeds 1 tsp
- Green Chili 4 nos, cut into small rounds
- Ginger a small piece, finely chopped
- Turmeric Powder 1/4 tsp
- Dry Red Chili 2 nos
- Curry Leaves few
- Mustard Seeds 1/2 tsp
- Water 1/4 cup
- Coconut Oil
Heat a medium size sauce pan on medium flame and add water, chopped 3 green chili, chopped ginger, pumpkin cubes, turmeric powder and salt. Cover and cook until the pumpkin soft. If you want can mash the pumpkin pieces once its cooked.
Grind grated coconut, 1 green chili and cumin seeds until a smooth paste. Keep it aside.
Now add this paste to the cooked pumpkin and allow it to boil, once it boil put off flame and allow it it cool a bit. Now add 1 1/2 cup of curd in it and combine well. Just check if you feel the mixture is so thick then add 1/2 cup curd and mix well. Check salt if need add accordingly.
Heat a nonstick pan and add coconut oil and splutter mustard seeds, now add dry red chili and curry leaves and saute for few seconds. Pour this over to the pachadi and combine well. Serve with warm rice.
NB: The color of the pachadi will change according to your turmeric powder and the quantity of the curd you add. Enjoy cooking..