Kerala

Mathanga pachadi

Name: Mathanga pachadi
Total time: 25 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: Pumpkin, red pumpkin, small cubes; 2 slit green chilli; 1/2 cup water; Salt, to taste; 1/2 cup fresh grated coconut; 1 tsp half to grind, half to temper mustard seeds; 1 cup whisked curd (plain yogurt, natural yoghurt); 2 tsp coconut oil; 1 broken dried red chilli; 1 sprig curry leaves

Soft pumpkin in curd with a raw mustard and coconut kick. Cool, creamy and quietly sharp.

25 minTime

3 gProtein each

mildSpice

Pachadi on the sadya3 chapters · 2 min read

Make it your way

Grandma's waySadya style, raw ground mustard and thick home set curd.

The original

135kcal

3 gprotein

2 gfibre

25minutes

Mathanga pachadi as Kerala homes make it.

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

Ingredients

Pumpkinred pumpkin, small cubes

Green chilli2, slit

Water½ cup

Saltto taste

Fresh grated coconut½ cup

Mustard seeds1 tsp, half to grind, half to temper

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Coconut oil2 tsp

Dried red chilli1, broken

Curry leaves1 sprig

Method

5 steps

1Cook the pumpkin with the green chillies, salt and water, covered, until soft. Lightly mash a few pieces.
2Grind the coconut with half the mustard seeds to a fine paste, using a little water.
3Stir the paste into the pumpkin and simmer for 2 minutes until it froths at the edges. Cool for a few minutes.
4Off the heat, stir in the whisked curd.
5Heat the coconut oil, splutter the remaining mustard, add the dried chilli and curry leaves and pour over the pachadi.

Serve it like this

Serve chilled or at room temperature in a small bowl beside rice and a spicy curry.

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

Mathanga pachadi

Make it your way

Ingredients

Method

Make it a meal