Imported from Instagram

Kumbalanga Pachadi (Ash Gourd Pachadi)

Name: Kumbalanga Pachadi (Ash Gourd Pachadi)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 2 cup ash gourd, cubed (Kumbalanga); 2 green chilies (For cooking the ash gourd); curry leaves (For cooking the ash gourd); salt (To taste; adjust again after adding the curd); 1 tbsp coconut oil (For cooking the ash gourd); water (As needed for cooking the ash gourd); 1 cup grated coconut (For the coconut paste); 2 green chilies (For the coconut paste); 0.5 tsp cumin seeds (For the coconut paste); water (A little water, as needed to blend the coconut paste); 0.5 tsp mustard seeds (Crush lightly into the coconut paste); 1 tbsp coconut oil (For tempering); 0.5 tsp mustard seeds (For tempering; add and let them splutter); 1 green chili (Slit, for tempering); curry leaves (For tempering); 0.5 cup thick curd (Whisked; add after the coconut mixture reaches a gentle boil)

Recipe by Kattan Shake @kattan_shake · Instagram

Imported by Evangeline Edison on SeeMeCook

A refreshing Kerala-style yogurt curry made with tender ash gourd, coconut-mustard paste, green chilies, and a fragrant coconut-oil tempering. It is traditionally served as part of an Onam sadya.

4 servings35 minSouth Asian

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Ingredients

2 cup ash gourd, cubed (Kumbalanga)
2 green chilies (For cooking the ash gourd)
curry leaves (For cooking the ash gourd)
salt (To taste; adjust again after adding the curd)
1 tbsp coconut oil (For cooking the ash gourd)
water (As needed for cooking the ash gourd)
1 cup grated coconut (For the coconut paste)
2 green chilies (For the coconut paste)
0.5 tsp cumin seeds (For the coconut paste)
water (A little water, as needed to blend the coconut paste)
0.5 tsp mustard seeds (Crush lightly into the coconut paste)
1 tbsp coconut oil (For tempering)
0.5 tsp mustard seeds (For tempering; add and let them splutter)
1 green chili (Slit, for tempering)
curry leaves (For tempering)
0.5 cup thick curd (Whisked; add after the coconut mixture reaches a gentle boil)

Steps

1
Place the cubed ash gourd in a pan. Add 2 green chilies, curry leaves, salt, 1 tablespoon coconut oil, and a little water, then mix well.
2
Cover the pan and cook until the ash gourd turns soft.
3
Meanwhile, blend the grated coconut, 2 green chilies, cumin seeds, and a little water into a smooth paste.
4
Add the mustard seeds to the blended coconut mixture and crush them lightly into the paste.
5
When the ash gourd is soft, add the coconut paste to the pan and stir well.
6
Let the mixture come to a gentle boil.
7
Add the whisked curd, adjust the salt if needed, and mix gently.
8
Switch off the flame.
9
For the tempering, heat 1 tablespoon coconut oil in a small pan.
10
Add ½ teaspoon mustard seeds. Once they splutter, add the slit green chili and curry leaves.
11
Pour the tempering over the pachadi and serve.

Notes

The source does not specify an exact amount of water, cooking time, or heat level; add water as needed and cook until the ash gourd is tender. The curd is added after the coconut mixture reaches a gentle boil, then the flame is switched off.