Kaddu Chettinad (Pumpkin in Southern Indian Style) | Wine Enthusiast
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Kaddu Chettinad (Pumpkin in Southern Indian Style)

Recipe courtesy Gaurav Anand, chef/owner of Awadh, New York City

The warm spices in this surprising (and surprisingly simple) southern Indian vegan dish blend beautifully with the pumpkin’s deep flavor.


¼ cup vegetable oil
1 teaspoon fenugreek seeds*
1 teaspoon mustard seeds, preferably black*
5 curry leaves*
5 whole red chilies, dried
1 tablespoon ginger, peeled and julienned
1 medium pumpkin (about 3 pounds), peeled, seeded and cut into 1-inch cubes
1 tablespoon salt (or to taste)
½ teaspoon turmeric powder
1 teaspoon deggi mirch* (an Indian red pepper spice, or substitute ½ teaspoon each of sweet paprika and cayenne pepper
1 tablespoon amchur* (raw mango powder, or substitute 3 tablespoons fresh lemon juice)
1 tablespoon sugar
¼ cup cilantro, chopped, for garnish


*Ingredients my be found at Indian stores and specialty spice shops

Heat the oil in a large heavy-bottomed pan set over medium-high heat. Add the fenugreek seeds, mustard seeds curry leaves and chilies. When they begin to sputter and pop, add the sliced ginger and sauté until light brown. Add the pumpkin, salt, turmeric and deggi mirch (or substitutes) and reduce heat to low. Cook covered, stirring occasionally, for about 12–15 minutes, until the pumpkin is tender and cooked thoroughly. Add the mango powder (or lemon juice) and sugar and mix until absorbed by the pumpkin. Serve the pumpkin garnished with the cilantro.  Serves 4.

Pair It

“The Dowsett Family Celilo Vineyard Columbia Gorge Gewürztraminer is consistently one of the best in the country, if not in the world,” says Sean Sullivan, contributing editor for Wine Enthusiast. “It’s vibrantly aromatic and richly fruit-filled, with notes of lychee, rose petal and spice, a perfect compliment to draw out this dish’s ginger, pumpkin and spice flavors.”

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