Follow these steps for perfect results
Turmeric powder
Green Chilli
Mustard seeds
Salt
Pumpkin
cut into pieces
Ginger
grated
White Urad Dal
split
Fresh coconut
grated
Curry leaves
Sunflower Oil
Jaggery
Cut the pumpkin into small pieces.
Place pumpkin in a pressure cooker with salt, turmeric powder, and 1 tablespoon of water.
Pressure cook for 1 whistle, then immediately release the pressure under cold water.
Open the cooker and set the cooked pumpkin aside.
Grind coconut, green chili and ginger into a coarse paste.
Add the coconut mixture to the cooked pumpkin and stir well.
Adjust salt and spices to taste.
Heat sunflower oil in a small pan.
Add mustard seeds, urad dal, and curry leaves to the hot oil.
Roast the urad dal until golden brown.
Pour the seasoning over the pumpkin pachadi.
Serve as a side dish.
Expert advice for the best results
Adjust the amount of jaggery based on the sweetness of the pumpkin.
Roasting the urad dal well is crucial for the flavor.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve in a small bowl, garnished with fresh curry leaves.
Serve as a side dish with rice and other Kerala dishes.
A refreshing and cooling accompaniment.
Discover the story behind this recipe
Part of traditional Kerala cuisine, often served during festive occasions.
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