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Showing posts with label MATHAN/SWEET/YELLOW PUMPKIN RECIPES. Show all posts
Showing posts with label MATHAN/SWEET/YELLOW PUMPKIN RECIPES. Show all posts

Thursday, July 4, 2013

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.



Ingredients
Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required


Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 


Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

Saturday, April 28, 2012

Mathan/Sweet Pumpkin Sambar | Inji/Ginger Pachadi | Traditional South Indian Thali!

Sara's Corner is featured on the Foodie Blogroll  Featured Blogs for April 27, 2012. See this link here Featured Blogs Page. I am very happy and excited.

Let it be festivals or any occasions, at home we will have thali prepared and served on Banana Leaf. I have served in this steel thali plate, it was given by my grandmother with other utensils for my wedding.


Click on the names for Recipes
Paal Payasam
Beans Curry(French)
Paruppu Vadai
Ingi Pachadi (for recipe see below)
Steamed Rice
Paruppu (Plain toor dal cooked)
Ghee
Parangikai Sambar (for recipe see below)
Paruppu Rasam
Appalam/Papad
Curds/Yogurt 
Pickle
Salt
Banana

Recipe for Mathan/Sweet Pumpkin Arachuvitta Sambar. On all special festivals and occasions Arachuvitta Sambar should be prepared - This is my family's favourite sambar.

Parangikai/Mathan/Sweet Pumpkin -  1/2 kg
Tuvram Paruppu | Toor dal - 1/2 cup
Turmeric powder - 1/2 tspn

For Grinding
Dhaniya /Coriander -  2 tablespoon
Channa Dal - 2 tspns
Dry red chilli - 4 nos(As per your taste)
Katti Peringayam/Asafatida/Hing - a small piece/1/4 tspn
Venthayam/Fenugreek seeds -  2 pinches
Fresh grated coconut - 1 /2 cup

Preparation Method
Wash, remove skin and seeds. Cut the mathan into medium cubes.
Cook Toor dal in pressure cooker with water for 4 to 5 whisltes and keep aside.
Heat a Kadai, add 1/2 tspn oil and fry all the ingredients under "for grinding" till the dal is brown. Allow it to cool and grind with little water to smooth paste.
Boil tamarind water and mathan with little salt and tumeric.
Once the mathan is boiled slightly soft add the grinded mixture and dal.
Boil well. It should be semi liquid consistency as later it will become thick.
Season it with ghee, mustard, curry leaves.

Recipe for Inji Thayir Pachadi | Ginger Yogurt Raitha.

This simple pachadi is mostly prepared on auspicious occasions at my home.

Ingredients
Ginger - 2" piece
Green Chilli - 2 nos(As per taste)
Grated Coconut - 2 tablespoons
Curds/Yogurt - 1 cup
Salt
Chopped Coriander for garnish.

Preparation Method
Grind ginger, coconut, green chilli with little water and curds in blender to smooth paste. If you like ginger you can grind to coarse paste too. Mix in the curds. Garnish with coriander.

Inji Pachadi is ready to serve.

Notes - On all festivals dishes are prepared without onion and garlic.

This recipe is going to Indian Thali Mela Event hosted by Srivalli.

Wednesday, November 9, 2011

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Ingredients
Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few
Salt

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.

Wednesday, April 1, 2009

Parangikai(Mathan) Poriyal

Parangikai (Mathan) Poriyal - Sweet or Yellow Pumpkin is very colourful. This vegetable curry is very tasty. It is simple and very easy to prepare.


Ingredients
Parangikai - 1/2 no (Sometimes external appearance is in green too)
Grated coconut - 1 cup
Green chilli - 2 nos (as per your taste)
Cooking oil - 2 tspns
Mustard - 1/2 tspn
Kadala parap/Uzhatham parap - 1 tspn
Asafotida - 1 pinch
Curry leaves - few
Salt

Preparation Method
Remove skin and seeds of the parangikai. Cut into small cubes.
Heat a kadai, put oil, mustard wait till it splutters. Add asafotida and kadala parap/uzhatham parap saute till brown.
Add the cut parangikai sprinkle little water, salt and cook it.
Grind coconut and green chilli in mixie just one or two whips.(Optional - Chopped Chillies can be separately added with grated coconut without grinding)
Check whether parangikai is cooked soft do not over cook.
Now add curry leaves, coconut and green chilli mixture mix well.
After 5 to 10 mins off the stove.

Parangikai poriyal is ready to serve.


Notes - Cut Parangikai to medium size, cutting very small while cooking it will overcook and become paste.

Tuesday, November 18, 2008

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH
ALSO POPULAR IN TAMIL NADU




INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN
FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE
FRESH GRATED COCONUT – 1 CUP
GREEN CHILLI – 3 NOS
COCONUT OIL – 2 TSPNS
CURDS – 100 GMS
CURRY LEAVES FEW
SALT
PREPARATION METHOD
CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.
GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE
NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED
ADD CURRY LEAVES
ADD SALT
ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.
ADD CURDS, MIX WELL.
AFTER ADDING CURDS DO NOT BOIL.
SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

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