For the third day of Blogging Marathon#30 Week 1, here I come with another curd based dish. I got this recipe from my aunt and changed it according to my preferences. I also make this with banana stem. This pachadi goes very well with curd rice. You can prepare the pumpkin in advance and during the time of serving cucumber and curd are added to keep the dish fresh. White pumpkin is used in this pachadi. Add a lot of curd and you can use it as gravy too. I made this for my lunch today and had a simple yet hearty lunch. This is very easy to prepare and tasty too.
Ingredients:
White Pumpkin- Peeled and cubed-1 cup
Cucumber-peeled and cubed-1 cup
Fresh Curd-1 cup
Salt-to taste
Turmeric Powder-1/4 tsp
Curry Leaves-2 sprigs
Coriander Leaves-2-3 tbs
Oil-1 tsp
Onion-1
Mustard- Urad Dhal-1 tsp
Hing/ Asafoetida-a pinch
Green Chilly-2
Coconut-3 tbs
Cumin Seeds-1/2 tsp
Procedure:
1. Grind together coconut, cumin seeds and green chillies to a coarse mixture without adding water.
2. Heat oil and add mustard, urad dhal and hing.
3. Add curry leaves and when they crackle add the onion and saute until golden.
4. Add pumpkin and the ground coconut mixture.
5. Saute for 2 minutes on low flame.
6. Add 1/2 cup of water, turmeric powder and salt.
7. Cover and cook until the pumpkin pieces are tender and there is no water left in the mix.
8. Now keep it aside.
9. During the serving time, add cucumber, curd and coriander leaves and serve immediately.
Labels: Blogging Marathon, CUCUMBER, CURD, PUMPKIN, SIDE DISHES, SOUTH INDIAN DELICACIES
