Poosanikai thayir pachadi | vellai 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.

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

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.