Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi)
Description:
Kerala Pumpkin Pachadi, also known as Parangikai Pachadi, is a quintessential Ayurvedic dish from Kerala, brimming with the healthful benefits of yellow pumpkin. This warm, comforting dish features soft, steamed pumpkin tossed in a sweet and spicy coconut mixture, offering a beautiful balance of flavors. Rich in nutrients, it makes for a perfect accompaniment to a traditional Kerala meal, adding a touch of sweetness and depth to your plate.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 300 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Jaggery | 2 teaspoons |
| Salt | To taste |
| To Grind | |
| Fresh coconut (grated) | 1/2 cup |
| Green Chilli | 1 |
| Ginger (grated) | 1 inch |
| Curry leaves | 1 sprig |
| To Season | |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time:
10 minutes
Cook Time:
30 minutes
Instructions:
-
Cook the Pumpkin:
Begin by placing the chopped pumpkin (Kaddu or Parangikai) into a pressure cooker. Add turmeric powder, salt, and a tablespoon of water. Cook the pumpkin for one whistle, then turn off the heat. Quickly release the pressure by running the cooker under cold water. Once the pressure is released, open the cooker and set the cooked pumpkin aside. -
Grind the Coconut Mixture:
In a blender, combine grated fresh coconut, green chili, ginger, and curry leaves. Grind the ingredients into a coarse paste, ensuring it’s smooth but not too fine. -
Mix the Coconut Paste with Pumpkin:
Add the freshly ground coconut mixture to the cooked pumpkin. Stir the mixture well, making sure the flavors are well combined. Taste and adjust the salt and spices if necessary, adding more jaggery if you prefer a sweeter dish. -
Prepare the Seasoning:
In a small pan, heat the oil. Add the mustard seeds and allow them to crackle. Once the mustard seeds have popped, add the white urad dal and curry leaves. Sauté until the urad dal turns golden brown and aromatic. -
Combine and Serve:
Pour the seasoned mixture over the pumpkin and coconut mix, stirring it through. Serve hot as a side dish alongside traditional Kerala favorites such as Pulissery (Mor Kuzhambu), Phulka, and Spicy Potato Roast (Urulaikizhangu Poriyal) for a well-rounded, comforting meal.
Notes:
- This dish is both light and flavorful, with the sweetness from jaggery beautifully balancing the heat from green chili.
- If you’re looking for an even richer texture, you can add a little more coconut or adjust the jaggery to your liking.
- Parangikai Pachadi pairs wonderfully with a variety of rice-based dishes, making it an ideal addition to any Kerala-style feast.
Nutritional Information:
Each serving of Kerala Pumpkin Pachadi offers a rich source of vitamins, fiber, and antioxidants from the pumpkin and coconut. The addition of turmeric and ginger further enhances its health benefits, making this dish a nutritious side to any meal.
Serving Suggestions:
Enjoy this Kerala-style pumpkin pachadi as a side with rice, or serve it alongside your favorite roti or paratha. It’s an excellent accompaniment to other South Indian curries, rice dishes, or even as a standalone dish for a light meal.
