Mathan Pachadi ( Pumpkin Sauce)

Hi all, I wanted to make this recipe and my mom who is in India, told me all the ingredients and making over the phone. However, recently when I wanted to make it again, I forgot the process. Hence, came up with my own version and process of it. Pachadi is usually a side for Molagootal or curd rice etc. It can be yogurt-based or jaggery based with coconut and spices. So, here comes pumpkin pachadi, taught by mom but using my own process.

INGREDIENTS

Pumpkin pieces: 1 cup chopped into small squares

water: About 1-2 cup until chopped pumpkin is submerged

Tamarind quarter-sized soaked in water, remove pulp: About 2 Tbsp

Salt: 1 Tsp

FOR GRINDING

Jaggery: 1-2 Tbsp

Coconut: 1 Tbsp

Mustard seeds: 1/2 + 1/2 Tsp

Red Chilli: 1 medium

All-purpose flour: 1-2 Tsp

water

FOR TADKA

Mustard seeds

Vendhayam (fenugreek seeds): 1/4th Tsp

Mathan Pachadi ( Pumpkin Pachadi)

MAKING

Take a shallow pan, add the chopped pumpkin in enough water ( about 1 cup) with a pinch of turmeric and salt. Allow it to cook until the pumpkin is soft. Now add in about 2 Tbsp of tamarind water. Cook for another 2 minutes in low flame.

Now grind the coconut, red chilli, mustard seeds, Jaggery with all-purpose flour. Grind it well with a little bit of water. Add it to the cooked pumpkin, allow it to simmer. Switch off the gas.

For Tadka, heat 1 tsp of oil, add 1/4th Tsp mustard seeds and some fenugreek seeds. Once the mustard splitters, add it to the pachadi. That's it, delicious pumpkin pachadi is ready to serve.

TIPS/VARIATIONS

Garnish it with fresh curry leaves. you could add the jaggery separately, but I ground everything together. All-purpose flour is optional. It's only used for thickening. Once you add the all-purpose flour, make sure you switch off the gas after 1 boil.