PARANGIKAI PACHADI / YELLOW PUMPKIN PACHADI


Have you ever tried this pachadi?  My mom makes sweet version of this pachadi during festival times and that yet to be posted in my blog.  This recipe I got it from my friends Suchi & Shalu and they gave two variations one is with channa dal and one is without the dal.  Last sunday was very busy so I just did without dal.  It is very easy to make and I would strongly recommend you all to try this pachadi.  It tastes delicious.  It goes well with rice and added with pappad.  Try this easy and scrumptious pachadi which has lot of health benefits.  Pumpkins are very rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.  


INGREDIENTS:

Yellow pumpkin  - 2 cups cut into pieces
Onion                    - 1 finely chopped
Tomato                 - 1 finely chopped
Sambar powder    - 1 tsp
Turmeric powder - a pinch
Salt                      - to taste

TO TEMPER:

Oil                        - 1 tsp
Mustard seeds      - 1/4 tsp
Cumin seeds        - 1/2 tsp
Red chillies         - 2 break into pieces
Fenugreek seeds  - 1/4 tsp
Bay leaf               - 1 
Fennel seeds        - 1/4 tsp
Asafoetida           - a pinch

HOW TO MAKE:

Remove the seeds, peel the skin from the pumpkin and cut into cubicles.  Pressure cook pumpkin by adding a cup of water along with sambar & turmeric powder and needed salt.  Allow 1 whistle and turn off the stove.(Pumpkin get cooked easily, so do not allow more then 1 whistle.  


Heat oil in a kadai splutter mustard seeds add fenugreek seeds, then add cumin seeds.  Add bay leaf and red chillies.  Add asafoetida. Add finely chopped onions and fry until it turn into transparent.  


Add finely chopped tomatoes and blend well and cook until the tomatoes mash well.    


Add cooked pumpkin and blend well.  Check salt and add little if needed.  Cook for 5 more min and add water if needed.  



TIPS:

My friend told me pressure cook onion and tomato also together.  I forgot and did follow the above method.  You can try to cook altogether then seasoning can be done at the end.  

Grounded coconut paste can be added.  

Pressure cook 1/4 cup of channa dal and can be added with this pachadi and that will be same like kootu.

Green chillies can be added instead red chillies.  


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