I had some left over pumpkin after making mashed pumpkin. I wanted to make pachadi for my keerai Rice. I was not sure about which pachadi. Then I opened my fridge and remembered I had the pumpkin so I have decided to use it. In this if you want to add little Jaggery you can go ahead. I didn't add. As I wanted some spicy pachadi. Addition of small onion or shallots give nice flavour to the pachadi so don't skip itPin It Now!
Pumpkin - 1.5 cup (small cubes. I have removed skin and seeds)
Shallots / small onion - 5 (finely chopped)
Red chillies - 3 (adjust to your spice level)
Turmeric powder - 1/2 teaspoon
Cumin seeds powder - 1/2 teaspoon
Coconut - 2 tablespoon
Cashewnuts - 1 tablespoon
Salt to taste
Yogurt - 1 cup (I have used greek yogurt)
Red chillies - 1 (broken into 2)
Oil - 2 teaspoon
Urad dhal - 2 teaspoon
Cumin seeds - 1 teaspoon
Curry leaves - 10
Heat oil and add mustard seeds. Let it pop. Add cumin seeds, red chillies, urad dhal and fry till brown color. Add curry leaves and onion and fry till transparent. Add cooked Pumpkin and let it boil. switch it off.