Khatta Meetha Kaddu is an easy, everyday dish with a unique mildly sweet and sour taste.
This is a vegan, no onion no garlic, beginner-friendly recipe.
[convertkit form=7110706]
About Khatta Meetha Kaddu (Pumpkin Curry)
โKhattaโ means sour and โmeethaโ means sweet.
Khatta meetha kaddu is one of the easiest dishes to make and is popular all across the country.
Pumpkin curry is a common everyday dish made in Indian households.
This one-pot curry is often prepared for festive meals and is relished with bedmi poori which is made of urad dal (skinned black gram).
This plant-based kaddu recipe is a no onion no garlic satvik dish that pairs best with chapati, whole wheat poori and is even served as a side dish with dal rice.
To make this sweet & sour curry, we use jaggery (gul) and raw mango powder (amchur powder) which gives that distinctive taste and helps balance the flavours.
Instead of raw mango powder, tamarind pulp is also used which has a unique taste in itself.
Made with tender orange or yellow pumpkin, spiced with basic Indian spices such as dry red chillies, and bay leaf which give a mild hint of spice to this dish.
You will find a beautiful balance of sweet, spicy and tangy flavours emanating from this dish.
Although we are using jaggery or sugar for sweetness, the sweetness from pumpkin also adds a nice depth to this dish.
You can even pack this vegetable forย tiffin. Add very little water while cooking to make a semi-dry version or a dry one.
Serve withย chapati (Indian flatbread) someย saladย andย pickles. Itย makes aย perfect tiffin meal.
You will find pumpkin lovers very rare. Due to the mushy texture, many are not fond of this vegetable.
Not only does this pumpkin curry taste good but pumpkin is also packed with so many health benefits.
Some benefits of pumpkin (kaddu) are
- It is a good source of dietary fibre
- Helps in the control of diabetes
- Highly nutritious
- Packed with vitamins that boost immunity
- Rich in vitamin A
- Low in calories
- Contains essential compounds to promote healthy skin
Pumpkin is such a versatile vegetable that it is often added to curries and dals to enhance flavour and increase the nutritional value of the dish.
Pumpkin is often added to sambar or paired with green veggies.
You will find many recipes made out of pumpkin which are loved by adults and kids.
Some favourites are kaddu ka halwa (pumpkin pudding), kaddu ka bharta ( mashed pumpkin), pumpkin soup, kaddu ki poori (spicy pumpkin puffed poori) and one of my favourites is bhoplyache gharghe (sweet pumpkin poori).
Recipe Video
ingredients
Pumpkin (Kaddu) โ To make this sabzi we will need 300 grams of orange pumpkin. Peel off the skin, wash it and cut it into bite-size pieces.
Herbs & Spices โ We will require, grated ginger, dry red chillies, bay leaf (tej patta), fennel seeds, cumin seeds, methi seeds,
Powdered Spices โ We will use red chilli powder, turmeric powder, coriander powder, gram masala powder and raw mango powder.
Jaggery โ To give that mild hint of sweetness we are going to add a tablespoon of jaggery (gul). Instead of jaggery, you may also add a teaspoon of sugar.
Also, to give that tangy taste instead of raw mango powder tamarind pulp is used as a souring agent.
Oil โ Traditionally this sabzi is made in mustard oil. But, you may use any oil that is available to you.
Water: For pumpkin to cook.
Frequently Asked Questions
What does โKhatta Meethaโ mean?
Khatta meetha means sour and sweet in Hindi. The sweetness comes from jaggery and sourness from raw mango powder (amchur powder) or tamarind pulp.
What type of pumpkin should I use to make Khatta Meetha Kaddu?
Any variety of pumpkin can be used, but ripe orange pumpkin is preferred as it has its own sweetness.
Is this a spicy dish?
It is mildly spiced, but the level of spice can be adjusted according to your preference.
What do you eat Khatta Meetha Kaddu with?
Khatta Meetha Kaddu is often eaten with Indian flatbreads like roti, paratha, and poori. It can also be eaten with steamed rice.
Can this sabzi be made without Jaggery?
Yes, you can use sugar instead of jaggery.
Is it a common dish?
Yes, it is quite popular in North India and is often prepared during festivals and special occasions.
Variations
You can add chickpeas or other legumes for extra protein intake.
You may use different types of squash or gourds instead of pumpkin.
Serving Suggestions
This khatta meetha kaddu pairs best with poori and roti. You can also serve this as a side dish with meals.
Storage Options
This sabzi stays good for 4-5 days in the refrigerator. Store in an air-tight container. Reheat before serving.
Related Recipes
Kaddu Ki Meethi Puri (Sweet Pumpkin Puri)
Kaddu Ka Bharta (Mashed Pumpkin Dip)
No Onion No Garlic (Satvik) Recipes
How to make Khatta Meetha Kaddu (Sweet & Sour Pumpkin Curry)
Note:
Make sure to add amchur powder (dry mango powder) at the end when pumpkin is cooked. Do not add it while pumpkin is still raw.
Adding amchur powder in the beginning slows down the cooking process.
Joinย โEasy Indian Vegetarian & Vegan Recipesโย on Facebook & be a part of our community.
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Khatta Meetha Kaddu | Sweet & Sour Pumpkin Curry
Ingredientsย ย
- 300 grams Pumpkin (Kaddu)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds (Saunf)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Bay Leaf
- 2 Dry Red Chillies
- 1/4th teaspoon HIng (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ginger, grated
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Kasuri Methi (Dry Fenugreek Leaves)
- 1 teaspoon Raw Mango Powder (OR Tamarind Pulp)
- 1 teaspoon Jaggery (Gul) OR Sugar
- Salt to taste
- 1 tablespoon Coriander leaves, to garnish
- 2 tablespoons Mustard Oil
- Water, as required
Instructionsย
- Heat oil, once hot, add mustard seeds, cumin seeds, fennel seeds, methi seeds and hing (asafoetida), Saute for 10-15 seconds.
- Add dry red chillies, grated ginger, bay leaf and turmeric powder. Mix everything well and saute for just 5-10 seconds.
- Now add the pumpkin and mix well.
- Add red chilli powder, coriander powder, garam masala powder, jaggery and salt.
- Add 1/2 cup of water.
- Cover and cook pumpkin on medium flame for 15-20 minutes. Stir occasionally.
- Once pumpkin is cooked, add amchur powder (raw mango powder) and kasuri methi, mix well.
- Lastly, add fresh coriander leaves.
- Khatta Meetha Kaddu is ready.
- Serve with roti or poori.
