Himachali Style Pahari Auriya Kaddoo Recipe (Tangy Pumpkin Dry)

A flavourful stir fry of pumpkin that has flavours of panch phoron and tanginess from amchur powder.

Archana's Kitchen
Himachali Style Pahari Auriya Kaddoo Recipe (Tangy Pumpkin Dry)
125 ratings.

Himachali Style Pahari Auriya Kaddoo Recipe (Tangy Pumpkin Dry) is a delicious stir fry made with chunks of pumpkin, the recipe contains the flavours of panch phoron and tanginess from the amchur powder. The pumpkin is stir fried along with some ground raw rice and mustard seeds which gives in the added crunch to the whole dish. The addition of mustard oil also add in the extra touch. The dish is mainly famous among the pahari cuisine which is famous in the snow cap mountain regions.

Serve the Pahari Auriya Kaddoo Recipe along with Whole Wheat Onion Stuffed Kulcha , Gujarati Dal Recipe or just steamed rice by the side. 

If you are looking for more pumpkin recipes here are some : 

  1. Kerala Kootu Curry Recipe
  2. Homemade Pumpkin Puree Recipe
  3. Kaddu Simla Mirch Sabzi Recipe

Cuisine: Himachal
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 cup Kaddu (Parangikai/ Pumpkin) , cut into small chunks
  • 1 teaspoon Cumin (Jeera) seeds
  • 1 pinch Asafoetida (hing)
  • 1 inch Ginger , chopped
  • 3 cloves Garlic , chopped
  • 2 teaspoons Panch Phoran Masala
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon Coriander (Dhania) Powder
  • Salt , to taste
  • To Grind
  • 2 teaspoon Rice
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Yellow mustard seeds

How to make Himachali Style Pahari Auriya Kaddoo Recipe (Tangy Pumpkin Dry)

  1. To begin making the Himachali Style Pahari Auriya Kaddoo Recipe, soak the rice and mustard seeds with water for about 30 minutes.

  2. Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside.

  3. Heat a kadai with oil, add cumin seeds and hing and allow it splutter for few seconds. Add the pumpkin and saute by sprinkling some salt.

  4. Add little water and cover it with a lid and cook for about 15 minutes till it becomes soft.

  5. Once the pumpkin is cooked, add spice powders along with ground paste and stir fry till the masala is coated well.

  6. Serve the Pahari Auriya Kaddoo Recipe along with Whole Wheat Onion Stuffed Kulcha Gujarati Dal Recipe or just steamed rice by the side.

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Last Modified On Friday, 07 July 2017 21:49
     
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