Tuesday, December 27, 2005

Pumpkin Pachadi

We had the pachadi for lunch with the fenugreek dal from Mahanandi's website and rice.
I am home for the holidays which is a great luxury for us. I have almost three weeks off and get to spend time cooking and catching up on my reading, and now blogging.

Pumpkin Pachadi
(serves four)

White pumpkin- 1 cup cubed into half inch pieces
Yogurt- 1/4 cup
Salt to taste
Mustard Seeds-1/2 tsp
Red Chillies-2
Curry leaves-4
Oil- 1tbsp

Blend the following-
Fresh Coconut- 2 thsp
Green Chillies-3
Mustard Seeds-1/4 tsp

Cook the pumpkin with 1 cup of water and salt till cooked.
Add the coconut paste and simmer for a few minutes till thick.
Let it cool add the yogurt.
Heat oil, add the mustard seeds, red chillies, once they splutter add the curry leaves, pour over the pachadi.
Enjoy with rice.


Priya Bhaskaran said...

This recipe looks simple and easy. I love pumpkins.

Sheela said...

Yeah, it is hard to find white pumpkin. I found it in the Asian market. U can also use pineapple or yellow pumpkin.

vkn said...

Great beginning Sheela. Adding you to our monster list of Indian food bloggers. Keep blogging. Will visit for more.

vkn said...

Sheela - Bonne chance with your blog. You are now added to My Dhaba's blogroll to stay in touch. Cheers!