Achari Kaddu/ Pumpkin | How to make Achari Kaddu/ Pumpkin

Name: Achari Kaddu/ Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: Pumpkin (yellow/green) - around 500 to 600 gms cut into small pieces with skin; Green chillies 3-4 diced; Ripe mangoes 2-3 cut into cubes after removing the skin; Kalonji or nigella seeds - 1/2 tsp; Hing or asofoetida - 1/4 tsp; Saunf or fennel seeds - 1/2 tsp; Jeera or cumin seeds - 1/2 tsp; Methi or fenugreek seeds - 1/4 tsp; Rai or Mustard seeds - 1/2 tsp; Mustard oil - 4 tbsp; Turmeric powder - 1/2 tsp; Coriander powder - 1/4 tsp; Salt to taste; Coriander leaves for garnish

By Shalini S | 26th Jul 2016 |

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Achari Kaddu/ Pumpkinby Shalini S

Prep Time
15
mins
Cook Time
30
mins
Serves
4
People

68 saves

2 reviews

15 likes

About Achari Kaddu/ Pumpkin Recipe

A simple, wholesome, healthy and nutritious recipe made in a jiffy and eaten without any fuss.

Achari Kaddu/ Pumpkin, a deliciously finger licking recipe to treat your family and friends. This recipe of Achari Kaddu/ Pumpkin by Shalini S will definitely help you in its preparation. The Achari Kaddu/ Pumpkin can be prepared within 15 minutes. The time taken for cooking Achari Kaddu/ Pumpkin is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Achari Kaddu/ Pumpkin step by step. The detailed explanation makes Achari Kaddu/ Pumpkin so simple and easy that even beginners can try it out. The recipe for Achari Kaddu/ Pumpkin can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Achari Kaddu/ Pumpkin from BetterButter.

Achari Kaddu/ Pumpkin

Ingredients to make Achari Kaddu/ Pumpkin

pumpkin (yellow/green) - around 500 to 600 gms cut into small pieces with skin
green chillies 3-4 diced
Ripe mangoes 2-3 cut into cubes after removing the skin
kalonji or nigella seeds - 1/2 tsp
hing or asofoetida - 1/4 tsp
Saunf or fennel seeds - 1/2 tsp
jeera or cumin seeds - 1/2 tsp
Methi or fenugreek seeds - 1/4 tsp
Rai or mustard seeds - 1/2 tsp
mustard oil - 4 tbsp
turmeric powder - 1/2 tsp
coriander powder - 1/4 tsp
salt to taste
coriander leaves for garnish

How to make Achari Kaddu/ Pumpkin

Heat mustard oil until it is smoky and the raw smell is removed. Turn off the flame for about a minute.
Reheat the oil again after a minute and add in the green chillies and the asafoetida/hing.
Add the rest of the seeds and saute for a few seconds untill the mustard seeds crackle.
Add the pumpkin and the mango and mix properly.
Reduce the flame and let the pumpkin cook and become soft. Stir it occasionally and keep it covered for a minute or two.
By now the pumpkin should be slightly mushy. Add the turmeric, salt and coriander powder.
Garnish with coriander and serve hot

My Tip:

You can also add raw mangoes instead of ripe ones in a lesser quantity but I personally prefer the ripe ones because of their natural sweetness.