A typical Palakkad style dish. Simple to make and delicious to eat. A favourite combo with molagultal however in my house me and my dad just enjoy it. So curd rice and pacchadi is all we will need and we are a happy satisfied people.
Ingredients
Ripe Mathan/red pumpkin - 200 gms
Tomato -1
Tamarind - a small lemon sized.
Turmeric powder - 1/4 tsp
Asefoetida/hing - a pinch
Jaggery - 2 tsp
Salt as per taste
For seasoning
Coconut oil - 1 tsp
Mustard seeds
To grind
Coconut - 1 cup
Mustard seeds - 1/4 tsp or lil less
Green chillies -2/3
Method
1)Cut the Mathan in square slices (refer photo) and keep ready. Also cut tomatoes into thin slices.
2) In a bowl make tamarind water by soaking it for 10minutes. Get about a cup.
3) In a vessel add the mathan pieces, tomato tamarind water, tumeric powder, hing, salt and keep to cook.
4)In the meanwhile make a smooth paste of coconut, mustard seeds and green chillies
5)Once the mathan is cooked add the ground paste, jaggery and simmer. Do remember to check for salt unless your making it for naivedyam.
6) Lastly prepare the seasoning by adding coconut oil in a small kadai or tadka pan and add mustard seeds. Top it on the pacchadi.
7) Serve hot and enjoy.
Ingredients
Ripe Mathan/red pumpkin - 200 gms
Tomato -1
Tamarind - a small lemon sized.
Turmeric powder - 1/4 tsp
Asefoetida/hing - a pinch
Jaggery - 2 tsp
Salt as per taste
For seasoning
Coconut oil - 1 tsp
Mustard seeds
To grind
Coconut - 1 cup
Mustard seeds - 1/4 tsp or lil less
Green chillies -2/3
Method
1)Cut the Mathan in square slices (refer photo) and keep ready. Also cut tomatoes into thin slices.
2) In a bowl make tamarind water by soaking it for 10minutes. Get about a cup.
3) In a vessel add the mathan pieces, tomato tamarind water, tumeric powder, hing, salt and keep to cook.
4)In the meanwhile make a smooth paste of coconut, mustard seeds and green chillies
5)Once the mathan is cooked add the ground paste, jaggery and simmer. Do remember to check for salt unless your making it for naivedyam.
6) Lastly prepare the seasoning by adding coconut oil in a small kadai or tadka pan and add mustard seeds. Top it on the pacchadi.
7) Serve hot and enjoy.
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