POOSANIKAI (ASH GOURD) THAYIR PACHCHADI

I had been to my relative’s house and my SIL was mentioning about poosanikai thayir pachchadi.  I never heard of it because both my mother and my mother-in-law never made this pachchadi.  It sounded so interesting and decided to try it out.  It came out so tasty and without much effort.

INGREDIENTS
Ash Gourd	500 g
Coconut (scrapped)	1/4 cup
Whole Red Chilli	4
Mustard	1/2 tsp + 1/2 tsp
Asafoetida	1/4 tsp
Oil	1 tsp

 

METHOD

• Remove seed and skin from poosanikai.  Cut it into thin and long pieces.  Steam it in pressure cooker for about 3 whistles.  Cool and squeeze out all the excess water.  Set aside
• Grind together coconut, red chilli and mustard seeds without adding water and add it the prepared poosanikai.
• Now add curd and mix well.  If required, add a little water to give it the desired consistency.
• Finally, temper with remaining mustard seeds and asafoetida.
• Serve it with rice, pulao, parantha or just have it as is in hot summers.