{"id":3072,"date":"2015-11-27T18:22:36","date_gmt":"2015-11-28T02:22:36","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3072"},"modified":"2015-11-27T18:31:31","modified_gmt":"2015-11-28T02:31:31","slug":"pradhaman-with-pumpkin","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/pradhaman-with-pumpkin\/","title":{"rendered":"Pradhaman with Pumpkin"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/pradhaman-with-pumpkin\/pumpkin-pradhaman\/\" rel=\"attachment wp-att-3073\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3073\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/11\/Pumpkin-Pradhaman.jpg\" alt=\"Pumpkin Pradhaman\" width=\"640\" height=\"425\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/Pumpkin-Pradhaman.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/Pumpkin-Pradhaman-150x100.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/Pumpkin-Pradhaman-300x199.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Its pumpkin season and there is plenty of western dishes out here to make the harvesting season mouthwatering with pumpkin recipes. But here I share a recipe with pumpkin to blend the traditional Malayalee desert dish taste. The dish came out pretty tasty and is even hard to find out the leading ingredient &#8211; which is good as most in my family don\u2019t like the flavor of pumpkin itself.<!--more--><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ol>\n<li>Mathanga\/ Pumpkin : \u00be kg<\/li>\n<li>Jaggery : \u00bd kg (adjust)<\/li>\n<li>Ghee : \u00bc cup (adjust)<\/li>\n<li>Coconut milk : 400 ml (1 Tin)<\/li>\n<li>Cashews , raisins<\/li>\n<li>Ginger powder (Chukku podi) : A big pinch<\/li>\n<li>Jeera powder : A big pinch<\/li>\n<li>Cardamom powder\u00a0 : \u00bc T- sp<\/li>\n<li>Tapioca pearls (sabudana) : 4 Tbl-sp<\/li>\n<\/ol>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Peel the skin of the pumpkin and cut to medium size pieces.<\/li>\n<li>In a pressure cooker add the pumpkin and 1 cup of water and cook it for 4-5 whistles or until soft.<\/li>\n<li>Smash it well and keep it aside.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/pradhaman-with-pumpkin\/ppm1\/\" rel=\"attachment wp-att-3079\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3079\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/11\/PPm1.jpg\" alt=\"PPm1\" width=\"640\" height=\"293\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm1.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm1-150x69.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm1-300x137.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<ul>\n<li>Soak the sabudana for about 20 minutes and cook it until soft<\/li>\n<li>In a pan add jaggery and 1.5 cup of water and boil it until jaggery is melted completely . Filter it for removing the residue.<\/li>\n<li>Open the coconut milk can (don&#8217;t shake it) and take the top part of milk ie, 1cup of thick milk .<\/li>\n<li>Dilute the rest of milk (total I prepared 5 cup of thin milk).<\/li>\n<li>Take a table spoon\u00a0of thick milk and keep it for later use.<\/li>\n<li>In a thick bottom Kadai \/ pan add the jaggery syrup and allow it to boil.<\/li>\n<li>Then add the smashed pumpkin and mix it, add 1 Tbl sp of ghee in-between and stir it well.<\/li>\n<li>Keep stirring the mix for about 30-40 min until the mixture thicken and the color of the mix pumpkin is like jaggery syrup.<\/li>\n<li>Pour the 5 cups of thin milk and cooked sabudana and let it boil well, can see the quantity get reduced a little and then add the first (thick) milk. Allow it to heat about 2 minutes ( do not boil).<\/li>\n<li>Dilute the jeera powder , cardamom powder and chukku podi into the 1 tbl-sp of coconut milk and add the same it to the Payasam and mix it well.<\/li>\n<li>In a pan add the rest of ghee and fry the cashews and raisins and add it to the Payasam and mix it.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/pradhaman-with-pumpkin\/ppm2\/\" rel=\"attachment wp-att-3081\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3081\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/11\/PPm2.jpg\" alt=\"PPm2\" width=\"480\" height=\"533\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm2.jpg 480w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm2-135x150.jpg 135w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/11\/PPm2-270x300.jpg 270w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Its pumpkin season and there is plenty of western dishes out here to make the harvesting season mouthwatering with pumpkin recipes. But here I share a recipe with pumpkin to blend the traditional Malayalee desert dish taste. The dish came out pretty tasty and is even hard to find out [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,22,35,4],"tags":[],"class_list":["post-3072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-festival-dishes","category-from-p2s","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=3072"}],"version-history":[{"count":6,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3072\/revisions"}],"predecessor-version":[{"id":3082,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3072\/revisions\/3082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/3074"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=3072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=3072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=3072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}