Kumbalanga pachadi | കുമ്പളങ്ങാ പച്ചടി | Ashgourd pachadi

Ingredients:

Ash gourd(Kumbalanga) -  1.5 cup chopped
Curd - 1/2 cup
Green chilly-2 thinly sliced
Small onion(shallots) -6 sliced
Curry leaves -as required
Coconut oil - 1 tbsp
Salt -to taste

To grind:

Grated coconut-1/2 cup
Mustard seeds- 1/2 tsp

For tempering:

Coconut oil - as required
Mustard seeds- 1/2 tsp
Dry red chilly-1

Recipe Video link:

Method:

1.Clean and chop the ashgourd into small pieces.
2.Grind the grated coconut and mustard seeds to a fine paste adding little water.Set this aside.
3.Beat the curd with a fork. Do not beat this in mixer as this makes the curd watery.
4.Heat a pan and pour one tablespoon coconut oil.
5.Add the shallots,green chillies and curry leaves and saute for a minute.
6.Add in the ash gourd pieces to it and a mix well.Reduce the flame to low.Add little water ,only if required.Cook and cover for a minute or two.
7.When the ash gourd pieces are half cooked ,add salt to taste.Cover and cook again for 3 -4 minutes.
8.Now add the ground coconut-mustard mix to the ashgourd .Cover and cook again until all the water is absorbed.
9.Switch off the flame and allow this to cool.
10.Just before serving add the beaten curd.
11.Heat oil in another pan and splutter mustard seeds.Add the dry red chilly and saute.Switch off the flame.
12.Add the tempering to the pachadi.

Notes:

• I havent added any water while cooking.But I had made sure that the heat is always low.