November 15, 2017


Red pumpkin pieces - 1 cup
Ash gourd pieces - 1 cup
Green chillies - 6-8 
Tamarind - marble size
jaggery - small piece
Salt to tast
Turmeric powder - 1/2 tsp
Coconut - 1/2 cup
Rice - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Coconut oil - 2 tsp

  • Boil ash gourd and pumpkin pieces in salted water. Add turmeric and close the lid.
  • Cook till tender then add tamarind juice and jaggery.
  • Grind green chillies, coconut, rice and mustard  into smooth paste. 
  • Add it to the pachadi. Boil for a few minutes more.
  • Heat the oil; add mustad and curry leaves and allow them to splutter.
  • pour this over pachadi.

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