To start preparing the Pachadi recipe of the Kerala pumpkin (Parangikai Pachadi), place the pumpkins cut in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for a single whistle.
After the whistle, turn off the heat and immediately release the pressure by passing it under cold water. Open the stove and keep the pumpkin aside.
The next step is to grind the ingredients in a coarse paste (mentioned in the “to grind” section).
Once ground, add the coconut mixture to the cooked pumpkin and shake them. Check the salt and spices and season accordingly.
The last step is the seasoning. Heat the oil in a pan, add the mustard seeds, URAD Dal and Curry leaves. Let the URAD roast from the up to golden colors.
Add the dressing on Kerala Pumpkin Pachadi and servants.
Serve the Pachadi of the Kerala pumpkin, as a side a side dish with a Kerala style buttons recipe (Mor Kuzhambu), a PHulka and spicy potato roast recipe (Urulaikizhangu Poriyal) for a combative meal.
