Kangra

Auriya kaddu

Name: Auriya kaddu
Total time: 35 min
Yield: 4 servings
Cuisine: Himachali
Ingredients: 600 g peeled and cubed pumpkin; 2 tbsp mustard oil; 1/2 tsp fenugreek seeds; 1 tsp fennel seeds; 1/2 tsp cumin seeds; 1 dried red chilli; a pinch asafoetida; 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1 tbsp jaggery; 3/4 cup whisked curd (plain yogurt, natural yoghurt); 1 tsp dry mango powder; Salt, to taste

Pumpkin cooked soft with fennel and methi, then finished with tangy curd. Sweet, sour and gentle.

35 minTime

4 gProtein each

mildSpice

The Kangra pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayPumpkin with fennel, methi and curd, in mustard oil.

The original

168kcal

4 gprotein

2 gfibre

35minutes

Auriya kaddu as Kangra homes cook it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Pumpkin600 g, peeled and cubed

Mustard oil2 tbsp

Fenugreek seeds½ tsp

Fennel seeds1 tsp

Cumin seeds½ tsp

Dried red chilli1

Asafoetidaa pinch

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Jaggery1 tbsp

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Dry mango powder1 tsp

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes lightly, then cool slightly. Add fenugreek, fennel, cumin, red chilli and asafoetida.
2Add pumpkin, turmeric, chilli and coriander powder and salt. Stir, cover and cook on low for 15 minutes.
3Stir in jaggery and amchur and mash a few pieces.
4Lower the heat to the minimum and stir in the curd. Warm through for 3 minutes without boiling.

Serve it like this

Serve in a small katori beside rice, dal and a pickle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Auriya kaddu

Make it your way

Ingredients

Method

Make it a meal