Red Pumpkin Pachadi Recipe

Recipe By Tarla Dalal

Wonderfully unique, the red pumpkin pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sauted red pumpkin. Make sure you refrigerate the raita before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like bisi bele bhaat, south indian tava rice and coconut rice.

5
22 Rating -
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24minstotal
24m.total
Red Pumpkin Pachadi
plan
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ingredients serve

Ingredients for Red Pumpkin Pachadi Recipe

  • 0.33 cup Red pumpkin cubes
  • 0.17 cup Curds
  • 0.33 cup Coconut milk
  • 0.17 teaspoon Sugar
  • As required Salt
  • 0.33 teaspoon Oil
  • 0.17 teaspoon Mustard seeds
  • 0.33 teaspoon Finely chopped green chillies
  • 1-1.33 Curry leaves
  • pinch A of asafoetida
Nutrition
value
258
calories per serving
23 g Fat3 g Protein10 g Carbs7 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    7g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    7g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    1mg
  • Vitamin A
    271mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    59mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal