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 (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
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.