Auriya Kadoo Recipe

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:

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

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

Cook ModePrevent your screen from going dark

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Side Dish

Cuisine: himachal pradesh

Servings: 6 servings

Ingredients

1x2x3x

• 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.

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!