Ash gourd Thayir Pachadi or Poosanikai thayir pachadi
I prepared this pachadi a long time back for onam sadya. I had so many functions on that week. I went to my native place and attended the function and returned back to Chennai on onam day only. So I was not able to post earlier. So I am posting it today only. Poosanikai is known as Kumbalanga in Kerala.
Poosanikai thayir pachadi Ingredients:
Poosanikai (Ash gourd) - 200 gms
Fresh curd - 1 cup
Salt - to taste
To grind
Greenchilli - 1
Coconut grated - ½ cup
Jeera - ½ tsp
To temper
Oil - 1 tsp
Mustard - ½ tsp
Curry leaves - few
Red chilli - 1
Poosanikai thayir pachadi Method:
Peel poosanikai and cut into tiny cubes. Cook with little water and salt. Drain the water completely.
Grind greenchilli, coconut and jeera in a mixie nicely. Add cooked poosanikai, curd and ground coconut in a bowl and mix it well.
Heat oil in a pan and add mustard, curry leaves and red chilli.
When they crackle add to the pachadi.
I prepared this pachadi a long time back for onam sadya. I had so many functions on that week. I went to my native place and attended the function and returned back to Chennai on onam day only. So I was not able to post earlier. So I am posting it today only. Poosanikai is known as Kumbalanga in Kerala.
Poosanikai thayir pachadi Ingredients:
Poosanikai (Ash gourd) - 200 gms
Fresh curd - 1 cup
Salt - to taste
To grind
Greenchilli - 1
Coconut grated - ½ cup
Jeera - ½ tsp
To temper
Oil - 1 tsp
Mustard - ½ tsp
Curry leaves - few
Red chilli - 1
Poosanikai thayir pachadi Method:
Peel poosanikai and cut into tiny cubes. Cook with little water and salt. Drain the water completely.
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Grind greenchilli, coconut and jeera in a mixie nicely. Add cooked poosanikai, curd and ground coconut in a bowl and mix it well.
Heat oil in a pan and add mustard, curry leaves and red chilli.
When they crackle add to the pachadi.
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