### TranslatedIngredients: 300 grams Kaddu (Parangikai/ Pumpkin),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Jaggery,Salt - to taste,1/2 cup Fresh coconut - grated,1 Green Chilli,1 inch Ginger - grated,1 sprig Curry leaves,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),1 sprig Curry leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kerala Pumpkin Pachadi Recipe (Parangikai Pachadi), place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle.After the whistle, turn off the heat and release the pressure immediately by running it under cold water. Open the cooker and keep the pumpkin aside.The next step is to grind the ingredients into a coarse paste (mentioned in the "To Grind" section).Once ground, add the coconut mixture to the cooked pumpkin and give it a stir. Check the salt and spices and adjust accordingly.The final step is the seasoning. Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves. Allow the urad dal to get roasted until golden in color.Add the seasoning over the Kerala Pumpkin Pachadi and serve.Serve the Kerala Pumpkin Pachadi, as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal.