Mathan pachadi | Aanai pachadi

Mathan pachadi | Aanai pachadi | Mathan puli pachadi | Mathanga Pulinkari | kootan  | kerala style pachadi with step-by-step pictures and video recipe. Check out the pumpkin pachadi recipe. If you like the video pls SUBSCRIBE to my channel.

Mathan puli pachadi

Sweet and sour pumpkin pachadi is a traditional South Indian dish that is bursting with flavor. It is a condiment made with pumpkin, tamarind, jaggery, and a blend of spices that is usually served as an accompaniment to rice, dosa, or idli. It is a popular palakkad iyer dish. 

sweet and sour pachadi for sadya

The combination of sweet and sour flavors in this dish is what makes it so unique and delicious. The sweetness of the jaggery balances out the tanginess of the tamarind, while the spices add a depth of flavor that elevates the dish to the next level.

Can I make pachadi tangy?

You can adjust the amount of jaggery and tamarind to make it sweeter or tangier, or add more or less spice depending on your spice tolerance.

cook pumpkin in tamarind water.

I have used tamarind without fiber and seeds to boil instead you can use tamarind water. Cooking pumpkin in tamarind water turns pumpkin flavorful 

Can I use coconut milk instead of coconut?

ground coconut gives the best flavor so I would recommend using coconut. If you use coconut milk, the flavor and texture of the pachadi might vary.

Serving suggestions for Kerala style pumpkin pachadi

Mathan pachadi is a traditional South Indian dish that is typically served as a side to rice. You can also serve it as a side for idli/ dosai/chappathi.

oil for tempering 

coconut oil gives the best flavor but you can use any neutral oil of your choice.

can I use curd instead of tamarind?

tamarind is traditionally used for pumpkin puli pachadi. alternatively, you can use a few tablespoons of whisked curd after turning it off.

ONAM RECIPES

COCONUT BASED RECIPES

Pumpkin based recipes

pachadi recipes

ingredients

To grind

1/3 cup coconut 

1 green chilli

1/2 teaspoon mustard seeds

little water

pachadi

350 grams pumpkin 

Required water 

tamarind Gooseberry size

1/2 tablespoon jaggery

pinch of turmeric powder

required salt

to temper

1/2 tablespoon coconut oil

2 red chilli

curry leaves few

1/2 teaspoon mustard seeds

How to make mathan pachadi with step-by-step pictures

• first, grind coconut, green chilli, and mustard seeds with little water; keep aside

• add 1 cup of water and tamarind to a wide pan and bring to boil

• furthermore, add  turmeric powder, required salt, and jaggery; give a quick mix

• add pumpkin; cover and cook for 5 minutes till it comes to the soft press stage

• furthermore, add ground coconut; give a quick mix

• add 1/4 cup of water; mix well and  cook for 5 minutes

• in a separate pan add coconut oil and heat

• furthermore, add mustard seeds and splutter

• add red chilli and curry leaves; roast

• transfer and add the required water

• mash the pumpkin and bring it to boil