Kaddu Ka Khatta (Sweet and Sour Pumpkin)

Name: Kaddu Ka Khatta (Sweet and Sour Pumpkin)
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 500 grams Pumpkin (Peeled and cut in cubes); 30 grams Tamarind (Wet / Dry); 3 cups Warm water; 4 tbsp Mustard oil; 4 tbsp Jaggery powder (Can be substituted with sugar); 2 tsp Cumin seeds; 2 tsp Coriander seeds; 1 1/2 tsp Kashmiri red chilli powder (Adjust for taste); 1/2 tsp Turmeric powder (Haldi Powder); 1/4 tsp Fenugreek seeds (Methi seeds); 2-3 Dried bay leaves; 1 Cinnamon stick; 1 Black cardamom; 1-2 Whole dry red chilli (Adjust for taste); Salt to taste; Chopped Cilantro leaves for garnishing. (Coriander leaves)

Vegetarian Himachali Jump To Recipe 19 Aug 2021

Kaddu ka khatta is a sweet an sour pumpkin curry made with tamarind, jaggery and variety of spices in Himachali cuisine. It is served as a side dish with hot steamed rice in Mandayali Dham, a community midday (six to seven course) meal. Kaddu ka khatta is also enjoyed with Bhaturu (fermented wheat roti) and Kachori (fermented wheat roti stuffed with urad dal) in Mandi, Himachal Pradesh, India. Traditionally it is cooked in iron kadai (wok) using mustard oil. This preparation does not use onions, ginger, garlic and tomatoes.

Kaddu ka khatta is my childhood favorite, as a kid I would wait patiently for this dish to be served towards the end of the Dham. We cook this often for our weekday dinner along with some dal tadka and steamed white rice. Our friends also enjoy the unique flavors of this dish. This recipe comes from our family kitchen and is quick and simple. I hope you all will enjoy making this for your family and share it with your friends.

HOW TO MAKE KADDU KA KHATTA (SWEET AND SOUR PUMPKIN)

Wash and peel the pumpkin. Scoop out the fibers and seeds. Dice into cubes about 1 inch and keep aside. Next roughly crush the fenugreek seeds (methi seeds) and coriander seeds using mortar and pestle.

Ingredients

BLOOM WHOLE SPICES

In a wok (Kadai) on high, heat the mustard oil and then reduce the heat to medium. Add bay leaves, cinnamon stick, whole dry red chili and black cardamom to the hot oil, sauté till bay leaves changes color and the spices become fragrant, this will happen quickly. We always add the whole spices first as they release their aroma in hot oil.

Bloom Spices

TIP : Mustard oil has a sharp taste, to mellow and mild the flavors it is heated till the smoking point. You can substitute mustard oil with neutral cooking oils, but the dish will taste different.

ADD CRUSHED SPICES AND PUMPKIN

Now add the cumin seeds (Jeera), crushed fenugreek (Methi seeds) and coriander seeds the moment they begin to splutter immediately add the diced pumpkin cubes and stir fry on high heat for 2-3 minute.

Pumpkin and crushed spices added

ADD POWDERED SPICES

At this stage when the oil has cooled down a little we add the powdered spices turmeric, kashmiri red chilli powder and salt, which will prevent these spices from burning. Stir to coat the pumpkin cubes and cook for about 5 minutes on medium heat.

Add salt and chilli

ADD JAGGERY POWDER/SUGAR, COVER AND LET IT COOK

Add the jaggery powder/sugar, stir well to coat the pumpkin. The jaggery starts to caramelize and as a result pumpkin starts to turn brown. Cover with the lid and cook on low heat stirring occasionally till pumpkin is almost tender but it still holds its shape, this can take 5-10 minutes. Do not overcook the pumpkin.

Add jaggery

ADD TAMARIND PULP, WATER AND LET IT SIMMER.

Once the pumpkin is tender add the tamarind pulp, stir carefully as the pumpkin will break easily and turn mushy. Let this cook for about a minute. After that add 2 cups of warm water, adjust the salt and let it simmer on low heat with occasional and careful stirring. The oil will start to separate and curry will start to thicken, this can take about 5-10 minutes. Kaddu ka khatta (pumpkin curry) is ready ! Garnish with freshly chopped cilantro (coriander leaves) and serve with hot steamed white rice. This goes well with poori also.

Add tamarind water

TIP: It is very important to add the tamarind once the pumpkin is almost tender because tamarind slows down the cooking process. The curry will tend to thicken as it sits, you can reheat by adding 1/4 cup of warm water.

Kaddu Ka Khatta (Sweet and Sour Pumpkin)

Kaddu ka khatta is a sweet an sour pumpkin curry made with tamarind, jaggery and variety of spices in Himachali cuisine.

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

INGREDIENTS

500 grams Pumpkin (Peeled and cut in cubes)
30 grams Tamarind (Wet / Dry)
3 cups Warm water
4 tbsp Mustard oil
4 tbsp Jaggery powder (Can be substituted with sugar)
2 tsp Cumin seeds
2 tsp Coriander seeds
1 1/2 tsp Kashmiri red chilli powder (Adjust for taste)
1/2 tsp Turmeric powder (Haldi Powder)
1/4 tsp Fenugreek seeds (Methi seeds)
2-3 Dried bay leaves
1 Cinnamon stick
1 Black cardamom
1-2 Whole dry red chilli (Adjust for taste)
Salt to taste
Chopped Cilantro leaves for garnishing. (Coriander leaves)

INSTRUCTIONS

How to make tamarind pulp

Soak tamarind in 1 cup of warm water for 10 minutes. Once softened mash it to a rough paste.
Press the mixture through a sieve into a bowl, discarding any seeds or thick fiber.
The tamarind pulp is ready for use.

How to make kaddu ka khatta (pumpkin in sweet and sour sauce).

Wash and peel the pumpkin. Scoop out the fibers and seeds. Cut into cubes about 1 inch.
Crush the fenugreek seeds (methi seeds) and Coriander seeds using mortar and pestle.
In a wok (kadai) on high, heat the mustard oil till smoking point, then reduce the heat to medium.
Now add the whole spices like bay leaves, Cinnamon stick, whole dry red chili and black cardamom to the hot oil, sauté till bay leaves changes color, this will happen quickly.
Add the cumin seeds (jeera), crushed fenugreek (methi seeds) and coriander seeds when they begin to splutter immediately add the diced pumpkin cubes and stir fry on high heat for 2-3 minutes.
Next add the powdered spices like tumeric, red chilli powder and salt, stir to coat the pumpkin and cook for about 5 minutes on medium heat.
Add the jaggery powder / sugar. Mix well, cover with a lid and cook on low heat stirring occasionally till pumpkin is tender and it holds its shape, this can take 5-10 minutes.
Add the tamarind pulp, stir carefully as the pumpkin will start to break easily at this point. Let this cook for about a minute.
Next add 2 cups of warm water and let it simmer on low heat, till oil starts to separate and curry starts to thicken, this can take upto 10 minutes.
Kaddu ka khatta is ready ! Garnish with chopped cilantro (coriander leaves).
Serve hot with steamed white rice or poori.

NOTES

Use cast iron wok when possible to make this dish.
Cut the pumpkin to larger size cubes, this will help the pumpkin retain its shape when tender. Small pieces will break easily and become mushy.
Do not add tamarind early in the cooking process, pumpkin will take much longer to cook.
Jaggery powder caramelizes and as a result gives pumpkin a brown color.
You can use any oil in place of mustard oil.
The curry will tend to thicken as it sits, you can reheat by adding 1/4 cup of warm water.