Kangra Khatta Kaddu

Khatta Kadu by Sujata Sud Pant


  1. Red Pumpkin – 250 Gms
  2. Yoghurt – 200 Gms Of
  3. Rock Salt – To Taste
  4. Red Chillies – To Taste
  5. Cumin Seeds – 1 Teaspoon, Roasted And Ground
  6. Roughly Ground Mustard Seeds – 1 Teaspoon


Boil the pumpkin after removing the outer skin and once it is soft, mash it coarsely.

In a bowl put the yoghurt, add rock salt, red chillies, cumin seeds and mustard.

Add the pumpkin to this and mix well. Smoke the mixture in the traditional way by doing ‘dhuni’. This is normally served cold with hot puturoos or bhaturas.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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