Kerala Pumpkin Pachadi

An Ayurvedic dish from the yellow pumpkin also known as Parangikai, which is steamed in the pressure cooker then tossed in a sweet & spicy coconut mixture… absolutely delicious & packed with nutrition. Serve for lunch or as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu)Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal.


    • 300 grams Pumpkin
    • 1/2 teaspoon Turmeric powder
    • 2 teaspoons Jaggery
    • Salt , to taste

To Grind

    • 1/2 cup Fresh coconut , grated
    • 1 Green Chilli
    • 1 inch Ginger , grated
    • 1 sprig Curry leaves

To Season

  • 1 teaspoon Cooking oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon White Urad Dal (Split) – Black gram
  • 1 sprig Curry leaves

1. 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.

2.Grind the ingredients into a coarse paste, then add coconut mixture to the cooked pumpkin and give it a stir. Check the salt & spices and adjust accordingly.

3.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.

GF Herb & Sea Salt Chick Pea Crackers

Herb & Sea Salt Chick Pea crackers - GF

2 cups chick pea flour
1 tsp BP
125ml warm water
30ml olive oil
1 tsp sea salt
2 tsp dried rosemary
1 tsp dried thyme
1 tsp paprika
extra sea salt

Pre-heat oven to 190oC (170oC). Place flour and baking powder in a food processor and with the motor running, pour water and oil into the flour until a dough has formed. Add a little extra water if required.

Step 2

Tip dough out onto a floured surface and knead gently. Set aside covered for 20 minutes.

Step 3

Roll dough out between two pieces of baking paper to approximately 20 x 30 cm thick. Remove top baking paper and sprinkle with the herbs, paprika and salt. Roll over them with the rolling pin to press into the dough. Prick dough all over with a fork and cut into small rectangles without cutting all the way through.

Step 4

Bake for 15 – 20 minutes until crisp and brown. Allow to cool, break into portions then serve with your favourite dips and cheeses.


Substitute herbs and paprika with a spice blend like za’atar or dukkah. Sprinkle a little grated parmesan over the top or try dry fennel or cumin seeds.

Crackers will keep for 2 – 3 days in an airtight container.