Mathanga (yellow pumpkin) Pachadi

Name: Mathanga (yellow pumpkin) Pachadi
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Yellow pumpkin (mathanga), chopped; 1 cup Curd,; 1/4 tsp Turmeric powder,; Salt, to taste; a few Curry leaves,; 1 nos Green chilli,; 1/3 cup Coconut,; 2 nos Pearl onion,; 1/4 tsp Mustard seeds,; 1/2 tsp Cumin seeds,; 1-2 cloves Garlic,; To season:; 2 tsp Coconut oil,; 1 tsp Mustard seeds,; Red chilli, 1 nos; 1 sprig Curry leaves,; 2-3, finely chopped Pearl onion,

Lakshmi Sridharan Ph D @cook_19872338

USA

onam special. spicy flavorful colorful pachadi with yellow pumpkin, curd, coconut and spices. Yellow is auspicious. p umpkin is loaded with healthy nutrients simple and tasty pachadi. Pachadi is the center piece in all festivas in Southern India #CA2925 #Kerala #pachadi

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

2 cupsYellow pumpkin (mathanga), chopped
1 cupCurd,
1/4 tspTurmeric powder,
Salt, to taste
a fewCurry leaves,
1 nosGreen chilli,
To grind:
1/3 cupCoconut,
2 nosPearl onion,
1/4 tspMustard seeds,
1/2 tspCumin seeds,
1-2 clovesGarlic,
To season:
2 tspCoconut oil,
1 tspMustard seeds,
Red chilli, 1 nos
1 sprigCurry leaves,
2-3, finely choppedPearl onion,

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Steps

20 mins

1

Make a checklist. keep all ingredients close by
2

Make a checklist. keep all ingredients close by
3

Grind the pearl onion, grated coconut, garlic, cumin seeds and mustard seeds to a smooth paste. Keep aside.
4

Wash, peel and chop pumpkin into medium sized cubes. Add water and cook the pumpkin with salt, turmeric powder, green chilies (finely chopped) and curry leaves.. Once the pumpkin is tender, mash it slightly using a ladle. Add the ground paste to the pumpkin and cook for a few minutes for the raw flavor of the paste to go.
5

Once the pumpkin is tender, mash it slightly using a ladle. Add the ground paste to the pumpkin and cook for a few minutes for the raw flavor of the paste to go away. Reduce the heat to low, add beaten curd and cook for a few minutes on low heat. Remove from heat and check for salt.
6

To season, heat coconut oil in a pan and add mustard seeds. When it splutters, add red chilli, curry leaves and finely chopped pearl onions.
6. Sauté until onions brown and add to the pachadi. Transfer to a serving bowl. Enjoy with your Onam sadhya!

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Lakshmi Sridharan Ph D @cook_19872338

on September 06, 2025 20:17

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography