Mathan Pachadi (Pumpkin Pachadi)

Ingredients

• Pumpkin - 1 cup
• Shallots - 2 tbsp
• Ginger - 1 tbsp
• Green chili - 1 tbsp
• Mustard seeds - 1 tbsp
• Thick coconut milk - 1 cup
• Curd - 1/2 cup
• Mustard seeds - 1 tsp
• Shallot - 1 whole
• Dry red chili - 1 whole
• Curry leaves - 1 whole
• Oil - 3 tbsp
• Salt, to taste

Instructions

1. 1Prepare the pumpkin by cutting it into small pieces so it cooks evenly.
2. 2Heat 2 tbsp oil in a pan over medium heat, then add 2 tbsp shallots, 1 tbsp ginger and 1 tbsp green chili and sauté until they are soft and aromatic.
3. 3Add the pumpkin pieces to the pan and mix well, then stir in 1 tbsp mustard seeds, 1 cup thick coconut milk and salt; let the mixture come to a boil and cook until the pumpkin is tender, then remove the pan from the heat.
4. 4In a small pan, heat 1 tbsp oil and add 1 tsp mustard seeds; let them splutter, then add the 1 whole shallot, 1 whole dry red chili and the curry leaves and fry briefly until the shallot is translucent.
5. 5Pour this hot tempering over the cooked pumpkin mixture and stir to combine.
6. 6Allow the pachadi to cool; once it is cool, stir in 1/2 cup curd until smooth and well blended.
7. 7Serve the pachadi with rice as a cooling, tangy side that brightens the meal. (Optional: finish with a drizzle of coconut oil or a few fresh coriander leaves before serving.)