Pumpkin Mango Pachadi Recipe

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Pumpkin Mango Pachadi

Yellow Pumpkin – 1 cup, peeled, chopped
Mango – 1/4 cup, peeled, chopped
Coconut – 1 tblsp, grated
Cumin Seeds – 1/2 tsp
Mustard Seeds – little
Dry Red Chillies – 2
Jaggery – little
Salt as per taste

For tempering:
Mustard Seeds – 1 tsp
Urad Dal – 2 tsp
Dry Red Chillies – 2
Curry Leaves – little
Oil as required

1. Grind the grated coconut, mustard seeds, cumin seeds and dry red chillies to a fine paste.
2. Boil the pumpkin and mango pieces in little water.
3. Add salt and ground coconut paste.
4. Add jaggery and bring to a boil.
5. Fry the tempering ingredients in oil and add to the pachadi.
6. Stir well.
7. Serve hot.

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Feel free to comment or share your thoughts on this Pumpkin Mango Pachadi Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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