Mathanga Pachadi Recipe – മത്തങ്ങ പച്ചടി – Pumpkin Pachadi2017-09-01
- Yield : 250 gm
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Mathanga Pachadi Recipe – മത്തങ്ങ പച്ചടി – Pumpkin Pachadi
Mathanga Pachadi is a traditional Kerala vegetarian side dish recipe which is very simple to make, yet very tasty and delicious dish. It is served as an accompaniment with rice.
Pumpkin fruit is one of the widely grown vegetables incredibly rich in vital antioxidants, and vitamins. Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C, and vitamin-E. The fruit is a good source of the B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin, and pantothenic acid. It is also a rich source of minerals like copper, calcium, potassium and phosphorus.
Hope all of you try this Pachadi Recipe.
- Pumpkin - 250 gm
- Grated coconut - 100 gm
- Green chilly - 5 nos
- Cumin seeds - 1/4 tsp
- Curd - 5 tsp
- Turmeric powder - 1/4 tsp
- Red chilly - 3 nos
- Mustard seeds - 1/2 tsp
- Water - 50 ml
- Curry leaves - a few
- Coconut oil - 2 tbsp
- Salt to taste
Clean and cut pumpkin into small pieces.
Take a pan and add chopped pumpkin, water, turmeric powder, chopped green chilly, salt and cook for 5 minutes. Mash the cooked pumpkin with a spoon.
Grind the coconut and cumin seeds into fine paste.
Add this paste to the cooked pumpkin and allow it to boil. When it starts boiling, turn off the stove and allow to cool.
Add curd to the mixture and stir well.
Heat a pan and pour 2 tbsp of coconut oil and add 1/2 tsp of mustard seeds. When mustard seeds start to splutter, add dry red chilly and curry leaves. Pour this over the Mathanga pachadi. Tasty Mathanga Pachadi is ready.
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