Kumbalanga Pachadi (Ash Gourd Pachado)
1.Kumbalanga(white pumpkin/ash gourd)-100 gm
Remove the seeds and outer cover & chop the pumpkin into small pieces.Add 1/4 cup water and salt and cook till done.
2. Mustard seeds-1/2 tsp(crushed).
Add to the cooked Kumbalanga pieces.
3.coconut grated-1/4 cup
Cumin jeera-1/2 tsp
Green Chilli-2-3
Ground the above ingredients with enough water to a smooth paste.Add to the cooked Kumbalanga pieces and cook for 2 minutes or till it's boiling on the sides of the pan.Remove from stove and allow the mixture to cool down a little bit.
4.Curd-1/2 cup
Beat with a fork and add to the cooled mixture and blend in.Adjust salt.Kumbalanga pachadi is ready for tempering
5.Coconut oil-2 tsp
Mustard seeds-1 tsp
Whole red chilli-2-3
Curry leaves-2 sprigs
Shallots-2(sliced)
Heat oil in a pan and splutter the mustard.Add the Chillies broken and curry leaves. And the sliced shallots and cook until shallots are browned.Pour this tempering over the pachadi and stir in.
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