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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. 
Prep Time5 mins
Cook Time10 mins
Resting time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 2


  • 1 cup Ash gourd/poosanikai grated
  • ½ cup Curd
  • Salt - as needed

To grind

  • ¼ cup Coconut grated
  • 3 Green chillies
  • ½ teaspoon Jeera/cumin seeds
  • Water - as needed

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves
  • 2 pinches Asafoetida


  • 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.


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