Thadiyankai Thayir pachadi, a delicious accompaniment made from white pumpkin and curd. It goes well with both sambar & kara kuzhambu varieties. It's such a simple dish to make within 15 mins. When we were in Houston, we invited our friends for pongal feast party at our home and i had prepared this thayir pachadi along with other varieties. Everyone at the party asked me about this thayir pachadi and told me how much they like it. Yep it's such a crowd pleaser recipe !!! If you haven't tried this before, do give it a try, it's such a delicious raita!! Now let's check how to make this thayir pachadi/raita
Procedure
Notes:
Vellai Poosanikai Thayir Pachadi
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Ash gourd/Thadiyankai/ Velllai posanikai - 1 cup (chopped)
Ash gourd/Thadiyankai/ Velllai posanikai - 1 cup (chopped)
Curd - 1/2 cup
Salt - 1/4 tsp
Coriander leaves - few
To Temper
To Temper
Pearl onion - 2
Coconut oil - 1 tsp
Green Chili -1
Green Chili -1
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Remove the skin & seeds from ash gourd and cut them into small pieces. Heat 1 cup water in a kadai, add the ash gourd into it along with pinch of salt.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNsbvfV5DGwvr7_AUGnEaRFGtWoaqYE1fsTxTnkGD1v3DjnScWyoC0fCJN9lNicT4IzI8lg7K1GahmgI3L60DSnppBsde5ysAQH-QrY7eO_V6B_VXk9Py8lFwZ9S6mb9laL40Nw8RIOA1/s1600/Ash+Gourd+pachadi_1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNsbvfV5DGwvr7_AUGnEaRFGtWoaqYE1fsTxTnkGD1v3DjnScWyoC0fCJN9lNicT4IzI8lg7K1GahmgI3L60DSnppBsde5ysAQH-QrY7eO_V6B_VXk9Py8lFwZ9S6mb9laL40Nw8RIOA1/s1600/Ash+Gourd+pachadi_1.jpg)
Bring it to boil and allow the ash gourd to cook.It takes approximately 12 mins in medium flame. Once cooked, it became soft & translucent.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcHaM5H4sokZCt3gcdFDROcaNE7l7lAnW2HeL-FBiBJu9qafZYZUcryyHRZsjUGiMYQudmneeo9s-2SJEE3okGtYOZe4cYxs2Zpv0n9ZMkxUrE84Y1gLlY6EvInAitf2_Jm9F6yHasCjW/s1600/Ash+Gourd+pachadi_2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcHaM5H4sokZCt3gcdFDROcaNE7l7lAnW2HeL-FBiBJu9qafZYZUcryyHRZsjUGiMYQudmneeo9s-2SJEE3okGtYOZe4cYxs2Zpv0n9ZMkxUrE84Y1gLlY6EvInAitf2_Jm9F6yHasCjW/s1600/Ash+Gourd+pachadi_2.jpg)
- Drain the water completely from ash goud , before add into curd Otherwise it become watery.
- Use thick & non-sour curd for best taste.
- Highly recommended to use pearl onions & coconut oil for great flavor.
Kudos. .
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