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Karthigai Deepam 2019 – Tuesday, 10 December

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Poosanikai thayir pachadi recipe, Ash gourd raita

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ashgourd-poosanikkai thayir pachadi
Ash gourd raita, poosanikai thayir pachadi, south Indian style accompaniment for lunch menu, especially for south Indian lunch menu.
Poosanikai thayir pachadi 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 too.
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5 from 1 vote

Poosanikai thayir pachadi recipe

Ash gourd raita, poosanikai thayir pachadi, south Indian style accompaniment for lunch menu, especially for south Indian lunch menu. 
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 15 minutes
Servings 2
Cup measurements

Ingredients

  • 1 cup Ash gourd/poosanikai grated
  • 1/2 cup Curd
  • Salt - as needed

To grind

  • 1/4 cup Coconut grated
  • 3 Green chillies
  • 1/2 tsp Jeera/cumin seeds
  • Water - as needed

To temper

  • 1 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 1 sprig Curry leaves
  • 2 pinches Asafoetida

Instructions

  • Remove the seeds and centre soft part of the ash gourd and peel off the skin too. Grate it.
  • Take grated ash gourd in a microwaveable bowl and cook for 4 minutes in high.
  • Make sure you stir in between twice.
  • Grind Coconut, Green chillies, cumin seeds, little Water to a smooth paste and mix it with the cooked ash gourd.
  • After cooled down,mix in the curd.
  • Temper with the items given under ‘To temper’ and mix well.

Notes

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

Ash gourd raita step by step method:

    1. Remove the seeds and centre soft part of the ash gourd and peel off the skin too. Grate it.grated
    2. Take it in a microwaveable bowl and cook for 4 minutes in high. Make sure you stir in between twice.cooked
    3. Grind the items given under ‘To grind’ table to a smooth paste and mix it with the cooked ash gourd.to grind
    4. After cooled down,mix in the curd.curd
    5. Temper with the items given under ‘To temper’ table and mix well.temper

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

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Comments

  5. Divya Kudua

    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

  7. Prathibha

    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

  30. lata raja

    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

  37. Sush

    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

  43. Vaanisree

    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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