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This is another of my dad’s favorite dish. He used to have a job which required him to travel a lot and so my mom would make this for lunch whenever he was in town. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. This is a very simple dish to make and very healthy. The entire dish can be put together in less than 10 minutes.
Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Ash-gourd (white pumpkin) cooks very quickly. Switch off the flame.
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Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
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Poosanikkai thayir pachadi is ready. Serve with rice.
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- 2 cups diced white pumpkin, ash gourd
- 1 teaspoon sesame oil
- ¼ teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies, broken roughly
- a pinch of asafoetida (hing)
- ½ teaspoon salt
- ½ a cup of plain curd / yogurt
- Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Switch off the flame.
- Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
- Serve with rice.
The post Poosanikkai Thayir Pachadi Recipe , Ash Gourd Raita appeared first on Kannamma Cooks.
