Posted by Anjus on Nov - 20 - 2011 under Kerala dishes, Pachadi, Vegetarian
  • Mathanga(Pumpkin): 1/4kg
  • Small onions(Shallots) : 6-8 Nos.
  • Green chilly: 1
  • Grated Coconut: 1/2 cup
  • Cumin Powder: 1/4 tsp
  • Oil
  • Salt: to taste
  • Mustard seeds
  • Curry leaves
  • Dry chillies:1-2 Nos.
  • Yoghurt: 3/4 to 1 cup
Cuisine: Cooking time: 15 mins Serving: 5-6 people

Initial Preparations:

  • Peel the pumpkin and cut it into small thin pieces.
  • Grind together coconut, 2-3 small onions with a little water to form smooth paste.
  • Slice remaining small onions and green chilly into thin pieces.
  • Powder a tablespoon of mustard seeds and keep it aside.



  1. In a pan, cook the pumpkin pieces with sliced small onions and green chilly. Make sure you add enough water and salt.
  2. Once it is cooked, add the ground coconut paste and mix well and heat it for 2-3 minutes or until it starts boiling.
  3. Add powdered mustard seeds and mix well.
  4. Remove from fire and allow this mix to cool down.
  5. Add required amount of yoghurt and mix well.
  6. Heat oil in another pan and splutter mustard seeds.
  7. Add small onions, curry leaves and dried chillies.
  8. Pour this seasoning into the above yoghurt mix.
  9. Mix well before serving.


  • We can add a pinch of turmeric powder while cooking the pumpkin, if you like the taste of it.
  • The seasoning can be avoided for health conscious people. šŸ˜‰

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Mathanga Pachadi / Pumpkin with yoghurt, 10.0 out of 10 based on 1 rating
Meal: Food type: