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    Home » Curry » Auriya Kadoo

    Auriya Kadoo Recipe

    Published: Jan 18, 2022 by Pavani · 19 Comments

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    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.

    Top view of white bowl with auriya kadoo

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    White bowl with kaddoo ki sabzi

    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
    Ingredients needed - details in recipe card

    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.

    Soaking and grinding mustard seeds with rice

    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.

    Making the pumpkin curry

    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.

    White bowl with pumkin ki sabzi

    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:

    • Vegetarian Curries from Himachal Pradesh
    • White bowl with Bengali lentil fritter curry
      Bengali Daler Bora'r Jhol Recipe
    • Top view of spicy Indian pachadi
      Indian Carrot Chutney Recipe
    • Grey printed bowl with green paneer curry
      Green Paneer Curry | How to make Paneer Masala without Tomato
    White bowl with kaddoo ki sabzi

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowl with Auriya kadoo

    Auriya Kadoo

    Auriya Kadoo is a traditional Himachal pahari recipe. Pumpkin is simmered in a mustard sauce to make this scrumptious dish. Serve with roti!!
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins
    Course: Side Dish
    Cuisine: himachal pradesh
    Servings: 6 servings

    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
    Get Recipe Ingredients

    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.

    Nutrition

    Calories: 109kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 569mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13294IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      April 10, 2014 at 8:36 am

      Auriya kadoo looks like a prefect side dish for rotis, i love the mild sweetness of pumpkin in subzis like this.

      Reply
    2. Nivedhanams Sowmya

      April 10, 2014 at 11:09 am

      same pinch... I also did kadoo...

      Reply
    3. Usha Rao

      April 10, 2014 at 6:31 pm

      Such a simple yet flavorful curry. Bookmarking the recipe

      Reply
    4. Varadas Kitchen

      April 11, 2014 at 4:30 am

      I used the same source. She has nice recipes. The kadoo looks delicious.

      Reply
    5. The Pumpkin Farm

      April 11, 2014 at 4:33 am

      nice pictures, looks divine

      Reply
    6. Jayanthi Padmanabhan

      April 11, 2014 at 5:47 am

      panch phoran makes every dish great.. looks fresh and inviting

      Reply
    7. Gayathri's Cook Spot

      April 13, 2014 at 11:02 am

      Curry looks so nice...

      Reply
    8. Kalyani

      April 13, 2014 at 2:34 pm

      Simple and nice .. Would pair well with roti and dal !

      Reply
    9. vaishali sabnani

      April 14, 2014 at 12:05 pm

      I am not very fond of pumpkin because of its sweet nature..but these clicks are tempting me to relish that bowl..beautifully captured!

      Reply
    10. Srivalli

      April 17, 2014 at 10:36 am

      Beautiful clicks pavani, that's anothe pumpkin recipe to try..:)..I love the andhra version...

      Reply
    11. Harini-Jaya Rupanagudi

      April 18, 2014 at 2:48 pm

      Love to use Pumpkin. Yet another pumpkin recipe to try.

      Reply
    12. Archana Potdar

      April 19, 2014 at 5:10 pm

      This is yet another recipe with kaddu. Love the pics.

      Reply
    13. Global Tastes & Travels Inc.

      April 21, 2014 at 3:03 am

      great dish with one of my fave veggies

      Reply
    14. Global Tastes & Travels Inc.

      April 21, 2014 at 3:03 am

      great dish with one of my fave veggies

      Reply
    15. Sandhya Ramakrishnan

      May 09, 2014 at 1:28 am

      Love this recipe with pumpkin! I will try this when my butternut squash starts growing 🙂

      Reply
    16. Suma Gandlur

      May 09, 2014 at 1:33 am

      The curry looks inviting. Definitely feels like a breath of fresh air between madras and paldas. 🙂

      Reply
    17. Priya Srinivasan

      May 13, 2014 at 9:32 am

      Most of the pahari dishes has this ground rice added to it. Curry looks tempting!!

      Reply
    18. Manjula Bharath

      May 28, 2014 at 3:25 am

      wow very delilicious and yummy auriya kadoo , perfect to have as a side for rotis na .. they are just making me hungry !! wonderful clicks !!

      Reply
    19. Sapana Behl

      June 11, 2014 at 9:03 am

      Curry looks tatsy !

      Reply

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