Have canned pumpkin in your pantry and want to make a quick hot liquid to go with your rice? Here’s an easy Kerala style pachadi ready in under 9 minutes.
No cutting veggies, no cooking dhal, very minimal prep work….
- 1/2 can Canned pumpkin
- 1 cup Curd
- 1/2 Lemon (Optional) (if curd is not sour enough)
- Salt (to taste)
- 1-2 Garlic cloves
- 1 tsp Cumin seeds
- 2 Red Chillies
- 1/3 cup Shredded coconut
Boil 1/2 can Pumpkin with 1 cup of water
Grind masala and add to pumpkin. Boil for 2-3 minutes
Blend yogurt with water. Switch off heat. Add the buttermilk. Squeeze some lemon if acidity is not enough
Step by Step pics
These are the ingredients:
Heat 1/2 can pumpkin in a sauce pan with a cup of hot water.
Time saving tip -> Have a electric kettle going with hot water on the side for even more quick results
Grind these 4 ingredients – Coconut, garlic, cumin, Red chillies
Add to saucepan. Boil for 3-4 minutes until the raw smell of garlic disappears.
Using the same (unwashed :)) blender, blend yogurt with water. After pachadi has boiled well, switch off the heat and add buttermilk. If the curd is not sour enough, add lemon juice.
Serve plain with hot rice or with paruppu | pappu, ghee and salt for the kids.
- Canned Pumpkin – choose 100% pumpkin can with no preservatives
- Shredded Frozen coconut available in Indian stores are super convenient for quick stews
- Garlic – I buy small bags of pre-peeled garlic for convenience. Just remember to seal the edges tight before storing it back in the refrigerator.
This is the bare bones minimum version of the recipe for the very busy working woman.