Few dishes capture the essence of Himachali home cooking quite like Chaa Kaddu, a sweet, tangy, and spicy pumpkin curry that turns a humble vegetable into something truly comforting. Deeply rooted in the pahadi tradition of balancing flavours and textures, this dish is a staple in many Himachali households and an essential part of the grand festive Dham feast.
Golden cubes of pumpkin are slow-cooked in pungent mustard oil, tempered with fenugreek seeds, cumin, and dried red chilies. As the pumpkin softens, it absorbs the warmth of the spices, the sweetness of jaggery, and the pleasant sourness of amchur or anardana, resulting in a dish that’s beautifully layered yet simple. The interplay of sweet and sour, with a gentle hint of heat, reflects the region’s love for bold yet balanced flavours.
Served with steamed rice, babru, or bhaturu, this curry is more than just a side but a reminder of mountain kitchens, slow cooking, and the comfort of food made with patience and heart. Whether you’re recreating a Himachali Dham at home or simply craving a warm, flavour-packed vegetarian curry, this Kaddu ki Sabzi promises a taste of the hills in every bite.
