Himachali Pahari Auriya Kaddu Recipe – Tangy Himachali Pumpkin Sabzi
Experience the essence of Himachali cuisine with this delightful Himachali Pahari Auriya Kaddu, a tangy and mildly spiced pumpkin sabzi that is unique to the mountainous regions of India. Flavored with panch phoran (a blend of five spices) and amchur (dry mango powder) for that perfect tanginess, this dish is a wonderful addition to any lunch spread. Serve it with Whole Wheat Onion Stuffed Kulcha or Tadka Dal for a complete and satisfying meal.
Recipe Details:
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Cuisine: Himachali, Indian
- Course: Main Course, Lunch
- Diet: Vegetarian
- Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin (Kaddu), diced | 500 grams |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger, finely chopped | 1 inch |
| Garlic, finely chopped | 4 cloves |
| Panch Phoran Masala | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | 1 teaspoon |
| Rice | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Yellow Mustard Seeds | 1 teaspoon |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sodium | 95 mg |
| Vitamin C | 9 mg |
(Nutritional values are approximate and can vary based on ingredient brands and portion sizes.)
Instructions:
-
Prepare the Rice and Mustard Paste
- Begin by soaking the rice and both types of mustard seeds in 1/4 cup of water for about 15 minutes.
- After soaking, grind the rice and mustard seeds together to form a coarse paste. Set this paste aside for later use.
-
Cook the Pumpkin with Spices
- Heat a kadai or deep pan over medium heat. Add mustard oil and allow it to heat up slightly.
- Add cumin seeds and asafoetida to the oil, letting them sizzle for a few seconds to release their aroma.
- Stir in the chopped garlic and ginger, and sauté for a few seconds until they begin to soften and become aromatic.
-
Add the Pumpkin
- Add the diced pumpkin to the pan, sprinkle a little salt, and give it a good stir to coat the pumpkin with the spices.
- Cover the pan with a lid and allow the pumpkin to cook for about 10 minutes, or until it softens.
-
Incorporate the Flavorful Spice Blend
- Once the pumpkin is tender, add the panch phoran masala, amchur powder, and coriander powder.
- Pour in the ground rice and mustard paste, stirring well to coat the pumpkin with the flavorful mixture. Continue to cook for a few more minutes to let the spices meld with the pumpkin.
-
Adjust Seasoning and Serve
- Taste and adjust salt as needed.
- Once done, transfer the tangy and aromatic Pahari Auriya Kaddu to a serving bowl.
- Serve hot with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for a comforting, hearty Himachali meal.
Serving Suggestions:
For an authentic experience, pair this Himachali Pahari Auriya Kaddu with traditional North Indian sides such as Whole Wheat Onion Stuffed Kulcha and a simple Tadka Dal. The combination of flavors will make this meal unforgettable!
