Wednesday, April 8, 2015

Ash Gourd Raita | Vellai Poosanikai Thayir Pachadi | Pachadi

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

Vellai Poosanikai Thayir Pachadi

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Ash gourd/Thadiyankai/ Velllai posanikai - 1 cup (chopped)

Curd - 1/2 cup

Salt - 1/4 tsp

Coriander leaves - few
To Temper

Pearl onion - 2

Coconut oil - 1 tsp
Green Chili -1

Mustard & urad dal - 1/4 tsp

Curry leaves - few

Procedure

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.

Notes:

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.