For the third day of Blogging Marathon#30 Week 1, here I come with another curd based dish. I got this recipe from my aunt and changed it according to my preferences. I also make this with banana stem. This pachadi goes very well with curd rice. You can prepare the pumpkin in advance and during the time of serving cucumber and curd are added to keep the dish fresh. White pumpkin is used in this pachadi. Add a lot of curd and you can use it as gravy too. I made this for my lunch today and had a simple yet hearty lunch. This is very easy to prepare and tasty too.
Ingredients:
White Pumpkin- Peeled and cubed-1 cup
Cucumber-peeled and cubed-1 cup
Fresh Curd-1 cup
Salt-to taste
Turmeric Powder-1/4 tsp
Curry Leaves-2 sprigs
Coriander Leaves-2-3 tbs
Oil-1 tsp
Onion-1
Mustard- Urad Dhal-1 tsp
Hing/ Asafoetida-a pinch
Green Chilly-2
Coconut-3 tbs
Cumin Seeds-1/2 tsp
Procedure:
1. Grind together coconut, cumin seeds and green chillies to a coarse mixture without adding water.
2. Heat oil and add mustard, urad dhal and hing.
3. Add curry leaves and when they crackle add the onion and saute until golden.
4. Add pumpkin and the ground coconut mixture.
5. Saute for 2 minutes on low flame.
6. Add 1/2 cup of water, turmeric powder and salt.
7. Cover and cook until the pumpkin pieces are tender and there is no water left in the mix.
8. Now keep it aside.
9. During the serving time, add cucumber, curd and coriander leaves and serve immediately.
9. During the serving time, add cucumber, curd and coriander leaves and serve immediately.
Poosanikkai Thayir Pachadi Recipe
Ingredients
Ingredients
- White Pumpkin- Peeled and cubed-1 cup
- Cucumber-peeled and cubed-1 cup
- Fresh Curd-1 cup
- Salt-to taste
- Turmeric Powder-1/4 tsp
- Curry Leaves-2 sprigs
- Coriander Leaves-2-3 tbs
- Oil-1 tsp
- Onion-1
- Mustard- Urad Dhal-1 tsp
- Hing/ Asafoetida-a pinch
- Green Chilly-2
- Coconut-3 tbs
- Cumin Seeds-1/2 tsp
Instructions
Procedure
- 1. Grind together coconut, cumin seeds and green chillies to a coarse mixture without adding water.
- 2. Heat oil and add mustard, urad dhal and hing.
- 3. Add curry leaves and when they crackle add the onion and saute until golden.
- 4. Add pumpkin and the ground coconut mixture.
- 5. Saute for 2 minutes on low flame.
- 6. Add 1/2 cup of water, turmeric powder and salt.
- 7. Cover and cook until the pumpkin pieces are tender and there is no water left in the mix.
- 8. Now keep it aside.
- 9. During the serving time, add cucumber, curd and coriander leaves and serve immediately.
I do not use much of pumpkin in my food but this curry looks interesting. Looks great.
delicious and healthy
Yummy pachadi
delicious and healthy dish
Yummy
delicious lip smacking thayir pachadi.
Nice one, never made with poosanikkai..
great curry with white pumpkin !
Looks so inviting !
We make thayir pachadi with banana stem, poosanikkai sounds an another interesting addition..Loving this dish.
This looks very interesting! My kids love pumpkin and this could be one another way I could give them.
That’s a very interesting pachadi.. Looks delicious.
never had white pumpkin shall have to look out for it..looks so nice and creamy