Auriya Kadoo is a traditional Himachal pahari recipe. Pumpkin is simmered in a savory-spicy mustard seeds sauce to make this scrumptious dish.
This is an easy recipe to make and is great with any winter squash. Serve with rice or roti and dal for a wholesome meal.
About the Recipe
Himachal Pradesh is a state in North India. It is famous for its scenic landscapes and abundant natural beauty. The literal meaning of the state's name is 'In the lap of Himalayas'.
Everyday Himachal Pradesh food is very similar to the rest of North India. They have lentils, rice, vegetables and bread. Non-vegetarian food is preferred and the cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base for many dishes.
Auriya kadoo is a simple and easy to make dish. Mustard seeds form the base of this recipe and give it a pleasantly spicy kick. Great to serve with both rice and roti.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this pahari kaddu ki sabzi:
- Pumpkin aka kaddoo - feel free to use any winter squash like butternut or acorn.
- Mustard seeds & raw rice to make mustard paste
- Panch phoron is a blend of spices - mustard, cumin, fennel, fenugreek and nigella
- Ground coriander, amchur (dried mango powder), turmeric, hing and salt
- Bay leaves & dry red chilis
- Cilantro
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this pumpkin sabzi aka auriya kaddu recipe:
In a small bowl, soak mustard seeds and rice in 3 tablespoons of water for 30 minutes. Drain and grind to a fine paste. Add little water, if needed, while blending.
Peel the pumpkin and chop into 1" pieces. Heat mustard oil in a large pan, add bay leaves and panch phoron. Cook for 1 minute or until the seeds start to splutter. Add the dry red chilies and hing. Cook for 30 seconds.
Next add the chopped pumpkin/ squash and turmeric. Cover and cook for about 12~15 minutes or until the veggie is tender. Add ground coriander, amchur powder and cook for 1~2 minutes.
Finally add the ground mustard paste and cook for 2 more minutes. Switch off the heat and garnish with chopped cilantro. Serve with steamed rice.
Expert Tips
- Use 1 medium size pumpkin or other winter squash.
- Add just enough water to blend the mustard seeds and rice into a smooth paste.
- Store leftover auriya kadoo in an airtight container for up to 3 days.
You might also like
Here are a few dishes you can make along with this Pahari pumpkin sabzi to make a scrumptious meal:
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Recipe Card
Auriya Kadoo
Ingredients
- 2 tablespoon Mustard seeds
- 1 teaspoon Raw Rice
- 6~8 cups Pumpkin or other winter squash
- 2 tablespoons Mustard Oil
- 1 tablespoon Panch phoron
- ⅛ teaspoon Asafetida/ Hing
- 2 Bay leaves
- 2 ~ 3 Dry Red Chilies
- ¼ teaspoon Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Amchoor (dry mango powder)
- 3 tablespoons Cilantro, finely chopped
- To taste Salt
Instructions
- In a small bowl, soak mustard seeds and rice in 3 tablespoons of water for 30 minutes. Drain and grind to a fine paste. Add little water, if needed, while blending.
- Peel the pumpkin and chop into 1" pieces.
- Heat mustard oil in a large pan, add bay leaves and panch phooron. Cook for 1 minute or until the seeds start to splutter. Add the dry red chilies and hing. Cook for 30 seconds.
- Next add the chopped pumpkin/ squash and turmeric. Cover and cook for about 12~15 minutes or until the veggie is tender. Add ground coriander, amchur powder and cook for 1~2 minutes.
- Finally add the ground mustard paste and cook for 2 more minutes. Switch off the heat and garnish with chopped cilantro. Serve with steamed rice.
Notes
- Use 1 medium size pumpkin or other winter squash.
- Add just enough water to blend the mustard seeds and rice into a smooth paste.
- Store leftover auriya kadoo in an airtight container for up to 3 days.
Priya Suresh
Auriya kadoo looks like a prefect side dish for rotis, i love the mild sweetness of pumpkin in subzis like this.
Nivedhanams Sowmya
same pinch... I also did kadoo...
Usha Rao
Such a simple yet flavorful curry. Bookmarking the recipe
Varadas Kitchen
I used the same source. She has nice recipes. The kadoo looks delicious.
The Pumpkin Farm
nice pictures, looks divine
Jayanthi Padmanabhan
panch phoran makes every dish great.. looks fresh and inviting
Gayathri's Cook Spot
Curry looks so nice...
Kalyani
Simple and nice .. Would pair well with roti and dal !
vaishali sabnani
I am not very fond of pumpkin because of its sweet nature..but these clicks are tempting me to relish that bowl..beautifully captured!
Srivalli
Beautiful clicks pavani, that's anothe pumpkin recipe to try..:)..I love the andhra version...
Harini-Jaya Rupanagudi
Love to use Pumpkin. Yet another pumpkin recipe to try.
Archana Potdar
This is yet another recipe with kaddu. Love the pics.
Global Tastes & Travels Inc.
great dish with one of my fave veggies
Global Tastes & Travels Inc.
great dish with one of my fave veggies
Sandhya Ramakrishnan
Love this recipe with pumpkin! I will try this when my butternut squash starts growing 🙂
Suma Gandlur
The curry looks inviting. Definitely feels like a breath of fresh air between madras and paldas. 🙂
Priya Srinivasan
Most of the pahari dishes has this ground rice added to it. Curry looks tempting!!
Manjula Bharath
wow very delilicious and yummy auriya kadoo , perfect to have as a side for rotis na .. they are just making me hungry !! wonderful clicks !!
Sapana Behl
Curry looks tatsy !