9799692b348 Nivedhanam: Khatta Kaddu - Himachal Pradesh

Thursday, April 10, 2014

Khatta Kaddu - Himachal Pradesh

Kaddu means Pumpkin and this is a dry curry with pumpkin.. Daily food in Himachal Pradesh is very similar to many parts of India and is dominated with dals, rice, roti and subzi.. The spices are used significantly in this cuisine and add a lot of flavor and taste to the dish.. This is a quick and easy preparation which goes very well with roti, puri or pulao.. I got this recipe from here.. Compared to other parts of India, this state prefers a lot of meat based dishes.. From wiki – “The day to day food of Himachalis is very similar to the rest of the north India. As compared to other states in north India non-vegetarian cuisine is more preferred. Traditionally, Himachali cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Some of the specialties of Himachal include Manee', Madira, Pateer, Chouck, Bhagjery and chutney of Til.

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Yellow Pumpkin - 350 grams
Salt - 1/4 tea spoon + 1/8 tea spoon
Turmeric - 1/8 tea spoon
Fenugreek Seeds - 1 tea spoon
Cumin Seeds - 1 tea spoon
Coriander Seeds - 1 tea spoon
Red Chili - 2
Black Pepper - 1/2 tea spoon
Cloves - 4 - 5
Green Cardamom - 1
Mustard Oil - 1 table spoon
Garam Masala - 1 tea spoon
Coriander Leaves - for garnish
Asafetida - 1/8 tea spoon
Peel the pumpkin and cut them into 1 inch cubes.
Cook the pumpkin with turmeric and salt until it is soft, but holds its shape.. Should take around 3 - 5 minutes.
To a mortar and pestle, add cumin seeds, coriander seeds, red chili, cardamom, cloves and black pepper
Pound it well to make a coarse powder. I did this on a ammikal and the aroma was wonderful as I was doing it...
Heat mustard oil in a kadai until smoking hot and now add the coarsely grounded spices and asafetida and sauté for 10 seconds
Immediately add the pumpkin and mix well.
Let it cook for 3 minutes and add the garam masala
Garnish with coriander leaves and serve hot!!

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  1. wow Sowmya! I can imagine how tasty it would have been. When you grind in ammikkal the taste is great

  2. Wow love these flavors..and I like that grinder.rustic ...wow..

  3. It is a spicy curry. Yum! I am loving your motar pestle and nice to see you still use it. The taste of the spices and the food is so different when the spices are ground the old fashioned way.

  4. Just a bowl of rice is enough for me to enjoy this fantastic flavourful khatta kaddu..

  5. Very colorful and I am sure flavorful recipe.

  6. i had initially planned for this..but missed out, this looks declious

  7. kaddu looks yummy. will be great with rice and dal

  8. Making the spice powder in ammikkal must have increased its flavour. Curry looks so nice...

  9. We normally don't use much of pumpkin, except on certain occasions. This is surely a nice one if we get the vegetable to be made in diff ways..good one

  10. Usage of ammikal is awesome. I am sure the curry was bursting with flavor!

  11. I made a pumpkin curry too but very different spices. Yours looks spicy and delicious.

  12. That must have been one delicious and flavorful curry.

  13. No one eats this at home except me!So will have to try this out :). And I too love to use the ammi kal to grind masalas. Nothing can beat their taste!

  14. Khatta with kaddu sounds very interesting and they look mouthwatering dear :) I have never used ammi kal but have seen people use i have try it once :)


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