Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi

Name: Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Himachal
Ingredients: 500 grams Kaddu (Parangikai/ Pumpkin) cut into small chunks; 1/2 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Asafoetida (hing); 1 inch Ginger finely chopped; 4 cloves Garlic finely chopped; 2 teaspoons Panch Phoran Masala; 1 teaspoon Amchur (Dry Mango Powder); 1 teaspoon Coriander Powder (Dhania); null Salt to taste; 1 teaspoon Mustard oil; 2 teaspoon Rice; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Yellow mustard seeds

Archana's Kitchen

August 7, 2024

2615 Ratings

Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi

Time:Prep: 10 M|Cook: 35 M|Total: 45 M

Makes:4 Servings

Meal:Lunch

Cuisine:Himachal

Himachali Pahari Auriya Kaddu 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 and ground mustard seeds.

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 Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals.

If you are looking for more Pumpkin Recipes, here are some that you can make for your everyday meals:

Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals.

If you are looking for more Pumpkin Recipes, here are some that you can make for your everyday meals:

Ingredients

To Grind

500 grams Kaddu (Parangikai/ Pumpkin), cut into small chunks

1/2 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Asafoetida (hing)

1 inch Ginger, finely chopped

4 cloves Garlic, finely chopped

2 teaspoons Panch Phoran Masala

1 teaspoon Amchur (Dry Mango Powder)

1 teaspoon Coriander Powder (Dhania)

Salt, to taste

1 teaspoon Mustard oil

2 teaspoon Rice

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 teaspoon Yellow mustard seeds

Instructions for Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi

To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes.

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

Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds.

Stir in the garlic and ginger and saute for a few seconds.

Add the pumpkin, sprinkle a little salt and give it a stir.

Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft.

Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu.

Once done, check the salt and adjust according to taste. Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot.

Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals.