Pumpkin Pachadi or Mathan Pachadi

As mentioned in one of my earlier posts, some pachadi varieties are cooked in Tamarind pulp too. Of these my favorite is the Pumpkin pachadi. Another good part about this dish is that there is no side dish required while serving it with rice. You can just mix it with rice and savor it. It’s very easy to prepare and tastes just awesome.


  • 250 gm pumpkin sliced into thin square pieces
  • 2 cups water
  • 1 tsp mustard seeds
  • 1 string curry leaves
  • 1 tbsp tamarind
  • 4 tbsp coconut
  • 3 red dried chilies
  • I tbsp ginger
  • Salt to taste
  • 1 pinch asafetida
  • 1 pinch turmeric powder


  • In a pan, extract the tamarind pulp thoroughly with 2 cups water and place it on the heat
  • Add the pumpkin pieces, add salt and turmeric
  • Cover the pan with a lid till the pumpkin cooks.
  • Grind the coconut, chilies and ginger and add it to the pumpkin
  • Bring it to a boil, and adjust salt and add asafetida
  • In another pan, heat some oil, and add mustard seeds
  • Once it crackles, add curry leaves and add it to the pumpkin
  • Serve hot with rice

Preparation time: 20 minutes

Serves: 2

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