MATHANGA PACHADI/ KERALA STYLE PUMPKIN PACHADI

Mathanga pachadi(pumpkin pachadi) is an inevitable item in the traditional kerala sadhya.   I love pumpkin yogurt combo, this is little sweet and sour side dish and makes delicious combo with any spicy curry or fish fry.

  Ingredients

·       Pumpkin chopped            --  half cup

·       Green chilly                        --  2 to 3

·       Turmeric powder              -- ¼ tsp

·       Grated coconut                 --  ½ cup

·       Jeera                                    --  ¼ tsp

·       Mustard seeds                   --  1 tsp

·       shallots                                --  3 to 4 or

·       methi                                   --   ¼ tsp

·       onion                                    --  small piece

·       curry leaves                        --   2 spring

·       yogurt                                  --   ¼ cup

·       dry red chillies                    --   2 to 3

·       coconut oil                           --   1 tsp

·       salt to taste

Method

·       cut and clean pumpkin, remove the seeds and peal the skin and chop into small pieces.

·       Cook pumpkin with little water, salt and green chilly.

·       Grind grated coconut with turmeric, jeera, mustard and shallot or onion into fine paste.

·       Add the paste to cooked pumpkin pieces mix it well and cook for 2 to 3 minutes.  Turn off the flame and allow to cool.  Then beat yogurt add this to the pumpkin mix.  Mix it well, take little oil in kadai, add mustard seeds, methi seeds, red chilly and curry leaves then add this tempering to the pumpkin mix. 

·       Mix it well, ready to serve yummy mathanaga pachadi.

POTATO GHEE ROAST

Ingredients

1.   Potatoes                        --   4  to 5 nos

2.   Red chillies                    --   10 nos

3.   Coriander seeds           --   1 tbsp

4.   Cumin seeds(jeera)      --   1 tsp

5.   Black pepper corn        --    1 tsp

6.   Fenugreek seeds          --    ¼ tsp

7.   Cloves                             --    2  to 3

8.   Garlic flakes                  --    4 to 5

9.   Fennel seeds                 --    ¼ tsp

10.  Cinnamon                       --   1” piece

Method

·       Dry roast all the spices then grind it with tamarind and small piece of ginger  and keep aside.

·       Peel the skin and cut potato into strips like French fries and sprinkle little salt.

·       Heat ghee in a pan, shallow fry potatoes till crisp, take them and keep aside. 

·       In the same pan, add little more ghee, add ground masala paste and salt and fry for few minutes.

·       Then add fried potatoes, coat evenly with the masala, roast 5 to 10 minutes in low flame.  Add little water if required.  Cook till done and enjoy.