Coconut Milk 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 Nestlé A+ Milk spreads beautiful aroma. A naturally sweet and mildly spiced twist to kadhi best eaten with steamed rice.

Nutritional info

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  • 1.5 gm
    Protein
  • 10.1 gm
    Total Fat
  • 9.0 gm
    Carbohydrate
  • 1.1 mg
    Vitamin C
  • 0.6 mg
    Iron
  • 10.6 mcg
    Vitamin A
  • 134.9 kcal
    Energy
  • 12.2 mg
    Calcium
1/3 Cup(47.0 ml) Coconut Milk
2.0 Tsp(5.0 gm) Besan
2.0 Grated Tbsp(18.0 gm) Pumpkin
1/2 Grated Tsp(0.94 gm) Ginger
1/2 Tsp(2.0 ml) Lemon Juice
1/2 Stick(0.13 gm) Cinnamon
4.0 Number(0.44 gm) Kadi Patta
1.0 Number(0.75 gm) Red Chilly
1.0 Number(0.11 gm) Cloves
1/4 Tsp(0.59 gm) Jeera
0.13 Tsp(0.46 gm) Rai
1/8 Tsp(0.54 gm) Methi Seeds
1.0 Tsp(4.0 gm) Sugar
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 gm) Ghee
80.0 Ml(80.0 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.