Coconut Pumpkin Kadhi Recipe

Pumpkin is a plump, nutritious orange colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with coconut milk spreads beautiful aroma. A naturally sweet and mildly spiced twist to kadhi best eaten with steamed rice.

Nutritional info

ingredients
1/2 Cup(71.0 ml) Coconut Milk
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2 Tbsp(18.0 gm) Pumpkin(Grated)
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2 Tsp(5.0 gm) Besan
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1/2 Tsp(2.0 ml) Lemon Juice
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1/2 Tsp(0.94 gm) Ginger(Grated)
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4 No.(0.44 gm) Kadi Patta
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1 No.(0.75 gm) Red Chilly
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1 No.(0.11 gm) Cloves
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1/2 No.(0.13 gm) Cinnamon(Stick)
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1/4 Tsp(0.59 gm) Jeera
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1/8 Tsp(0.46 gm) Rai
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1/8 Tsp(0.54 gm) Methi Seeds
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1 Tsp(4.0 gm) Sugar
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1/4 Tsp(1.0 gm) Salt
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1/2 Tsp(2.0 gm) Ghee
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As Required(75.0 ml) Water
  • In a bowl add 1/2 cup coconut milk, 2 tsp besan,1/2 tsp grated ginger.

  • Season with 1/4th tsp salt,1/2 tsp lemon juice, and 1 tsp sugar.

  • Whisk all the ingredients into a smooth mix and add some water.

  • In a pan heat 1/2 tsp ghee.

  • Add 1/8th tsp rai,1/4th tsp jeera, 1/2 cinnamon stick,1 clove,1/8th tsp methi seeds,1 dry red chilli and 4 leaves kadi patta.

  • Add 2 tbsp grated pumpkin and saute well.

  • Now add the coconut milk mix to the pan, mix well and let it simmer for 1 Min.

  • Garnish with coriander leaves and serve hot.