Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi)
A Delicious and Flavorful Side Dish from Kerala
This Kerala Pumpkin Pachadi (Parangikai Pachadi) is a simple yet flavorful dish that captures the essence of traditional Kerala cuisine. Combining the sweetness of pumpkin with the richness of coconut and the mild heat of green chili, this dish is a perfect side for any Kerala-style meal. With a slightly tangy taste, a hint of sweetness from jaggery, and a subtle aroma of curry leaves and mustard seeds, it’s a comforting addition to any lunch table. Serve this with Kerala-style Pulissery (Mor Kuzhambu), Phulka, and Spicy Potato Roast (Urulaikizhangu Poriyal) for a complete and satisfying meal.
Recipe Highlights
- Cuisine: Kerala
- Course: Lunch
- Diet: Vegetarian
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) | 300 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Jaggery | 2 teaspoons |
| Salt | To taste |
| Fresh coconut, grated | 1/2 cup |
| Green Chili | 1 |
| Ginger, grated | 1-inch piece |
| Curry leaves | 1 sprig |
| Sunflower Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry leaves (for seasoning) | 1 sprig |
Instructions
Step 1: Cook the Pumpkin
- Begin by cutting the pumpkin into small pieces. Place these pieces into a pressure cooker.
- Add a pinch of salt and turmeric powder over the pumpkin.
- Pour a tablespoon of water into the cooker to help the cooking process.
- Close the cooker and cook the pumpkin for just one whistle over medium heat.
- After the whistle, turn off the heat and release the pressure immediately by running the cooker under cold water.
- Open the cooker and set the pumpkin aside.
Step 2: Prepare the Coconut Mixture
- In the meantime, take the fresh grated coconut, green chili, and grated ginger.
- Grind these ingredients into a coarse paste using a little water if necessary. This mixture will bring a delightful coconut-based flavor to the pachadi.
Step 3: Combine Pumpkin and Coconut Mixture
- Once the pumpkin has cooled down a bit, add the ground coconut paste to the cooked pumpkin.
- Stir the mixture well, ensuring the pumpkin is well coated with the coconut and spice paste.
- Taste and adjust the salt and jaggery as needed. The jaggery adds a natural sweetness to balance the flavors, so feel free to adjust the quantity based on your preference.
Step 4: Season the Pachadi
- In a small pan, heat the sunflower oil over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to pop.
- Add the white urad dal and curry leaves. Let the urad dal roast until it turns golden brown and the curry leaves become crisp.
- Pour this seasoning mixture over the prepared pumpkin and coconut mixture. Stir to combine all the flavors.
Step 5: Serve and Enjoy
- Your Kerala Pumpkin Pachadi is now ready to serve! This dish pairs wonderfully with Kerala-style Pulissery (Mor Kuzhambu), Phulka, and Spicy Potato Roast (Urulaikizhangu Poriyal) for a wholesome and comforting meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 25 g |
| Protein | 2 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 150 mg |
| Sugar | 8 g |
Tips for Making the Best Kerala Pumpkin Pachadi
- Pumpkin Selection: Choose a tender and sweet variety of pumpkin (Kaddu) for the best flavor. You can use any variety of pumpkin, but the softer ones tend to give a creamier texture.
- Adjust Sweetness: The sweetness of the dish depends largely on the jaggery. Adjust the amount of jaggery to suit your taste, especially if your pumpkin is naturally sweet.
- Coconut Paste: Ensure the coconut is freshly grated for the best flavor. If you don’t have fresh coconut, desiccated coconut can be used, but the flavor might not be as rich.
- Spice Level: The green chili adds a mild heat to the dish. If you prefer a spicier version, feel free to add an extra chili or two.
- Serving Suggestions: Kerala Pumpkin Pachadi is traditionally served as a side dish to curries, rice, and flatbreads. It can also be paired with a cooling yogurt-based dish like Kerala Pulissery or a tangy Mor Kuzhambu.
Conclusion
Kerala Pumpkin Pachadi (Parangikai Pachadi) is a dish that encapsulates the flavors of Kerala – sweet, spicy, tangy, and aromatic. This recipe is simple to make yet full of flavor, making it a perfect addition to your lunch spread. Whether you are cooking for a family meal or a festive occasion, this dish will bring a unique Kerala touch to your table. Enjoy the comforting, nourishing, and delicious flavors of this traditional dish!
