Auriya Kaddu

Auriya Kaddu

Spiced mashed pumpkin recipe from Himachal


  • 8 cups chopped pumpkin
  • 1 cup chopped cilantro
  • 1 teaspoon amchur (dry mango powder)
  • 1 teaspoon coriander powder (dhaniya)
  • 1 teaspoon turmeric (haldi)
  • 2 -3 whole chili
  • 2 bay leaves
  • Pinch of asofetida (hing)
  • 1 tablespoon panch phorun ( combination of 5 whole spices - available at any Indian store)
  • 2 tablespoons mustard oil
  • 30 grams black mustard seeds (rai)


  1. Grind mustard seeds in little water and keep aside.
  2. Heat mustard oil. Add the panch phorun and asofetida.
  3. Add 2-3 whole chili and fry.
  4. Add the chopped pumpkin and mix well.
  5. Cook for about 15 minutes until the pumpkin is soft.
  6. Add turmeric and salt to taste.
  7. Cook for a few minutes and then add the dry mango powder.
  8. Mash the pumpkin and take off the heat. Let the pumpkin dish cool.
  9. Add the ground mustard mixture and mix well.
  10. Serve warmed.

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