Wednesday, April 8, 2015

Ash Gourd Raita | Thadiyankai/Vellai Poosanikai Thayir Pachadi

Thadiyankai Thayir pachadi is one of my favorite pachadi. It goes well with both sambar & kara kuzhambu. Within 15 min, you can prepare this tasty pachadi.When ever i buy ash gourd, i reserve some to make this  pachadi.


Ash gourd/Thadiyankai/ Velllai posanikai - 1 cup (chopped)
Curd - 1/2 cup
Salt - 1/4 tsp
Coriander leaves - few

To Temper

Pearl onion - 4 nos
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.

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.

Drain the water completely and allow to cool. Once it cooled, put it in bowl along with curd & salt if needed.

Now temper the ingredients listed under "To Temper" and add into ash gourd-curd mixture.

Finally add few chopped coriander leaves and mix it well.

Tasty Thadiyankai Thayir pachadi is  ready. It's great accompaniment for rice with sambar/kara kuzhambu especially for this summer.


  • Drain the water completely , before add the add. Otherwise it become watery.
  • Use thick & non-sour curd for best taste.
  • Highly recommended to add pearl onions

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