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.
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.
If you are looking for more pumpkin recipes here are some :
- 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)
To begin making the Himachali Style Pahari Auriya Kaddoo Recipe, soak the rice and mustard seeds with water for about 30 minutes.
Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside.
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.
Add little water and cover it with a lid and cook for about 15 minutes till it becomes soft.
Once the pumpkin is cooked, add spice powders along with ground paste and stir fry till the masala is coated well.
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