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Poosanikkai thayir pachadi recipe, Ash gourd raita

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ashgourd-poosanikkai thayir pachadi
This is one of the easy recipes I learnt from my SIL here in SG. This is very very easy to prepare,yet makes an wonderful accompaniment for sambar rice or any other rice dishes.So I wanted to blog this recipe for long time. All the recipes I learnt from her are delicious but made with less effort! Try this with any stuffed parathas too,it would be nice…

Poosanikkai thayir pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch – sides
Prep Time: 15 mins     |  Cook time: 10 mins     |  Serves: 2

Ingredients

Ash gourd/poosanikai/white pumkin – grated – 1 cup

Curd – 1/2 cup

Salt – as needed

To grind

Coconut,grated – 1/4 cup

Green chillies – 3 – 5

Jeera/cumin seeds – 1/2 tsp

Water – as needed

To temper

Oil – 1 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

Asafoetida – 2 pinches

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Method:

  1. Remove the seeds and centre soft part of the ash gourd and peel off the skin too. Grate it.

    2. grated

  2. Take it in a microwave-able bowl and cook for 4 minutes in high. Make sure you stir in between twice.

    3. cooked

  3. Grind the items given under ‘To grind’ table to a smooth paste and mix it with the cooked ash gourd.

    4. to grind

  4. After cooled down,mix in the curd.

    5. curd

  5. Temper with the items given under ‘To temper’ table and mix well.

    6. temper

Notes

  • You can skip the microwave part and have it raw.
  • You can also sauté the grated ash gourd stove top,instead of microwaving! 

Serve as an accompaniment for rice! We had it with Poondu kuzhambu,Paruppu thogayal…blissssssssss😍.
Poosanikai thayir pachadi

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Comments

  4. Yum–perfect for summer.We have a Konkani version for this which is called Kuvale[ash gourd] Sassam,only difference being,the ash gourd is cooked in a saucepan and instead of Jeera,Mustard seeds[sassam in Konkani]is added to the ground masala.Its been ages since I had this–your pics look great,this would be perfect with a spicy paratha!!

    Reply

  6. This summer I m trying raitha with each n every veggie,it has bcum more than essential…loved d first click..have u taken this pic in d night by any chance raks?

    Reply

  29. Last time my friend made a thayir pachchidi with red pumpkin…I have a picture and not drafted the recipe:( I think it is time to share that one having seen this wonderfully done pachchidi!

    Reply

  36. We make something similar. We add a bit of coconut to it & call it hashi. Tastes great as a side dish with rasam or sambar. Beautiful clicks Raks.

    Reply

  42. Havent tried this pachadi before.. will surely try it this weekend. seems like it wil taste great with curd… thanks for giving one out for the summer.

    Reply

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