Kumbalanga Pachadi (Ash Gourd Pachadi)
A delicious and traditional South Indian ash gourd recipe cooked in a rich coconut and yogurt gravy. Perfect for pairing with rice and traditional sadya meals.
Ingredients
Method
- Cook the ash gourd pieces with salt, a few curry leaves, and a little water until tender.
- Grind the grated coconut, green chilies, and curd in a mixer jar. Finally, add the mustard seeds and pulse it just once (be careful not to over-grind the mustard).
- Add this coconut-curd mixture to the cooked ash gourd and mix well. Check for salt and adjust if necessary.
- Heat coconut oil, splutter mustard seeds, add dry red chilies and curry leaves, and pour the tempering over the pachadi. Cover it immediately to retain the flavor.