white Pumpkin Pachadi
A delicious side to all variety Rice
of coimbatore, IN
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1 long bit white pumpkin
1 cup thick curd
¼ cup grated coconut
3-4 green chillies
1 tsp mustard and oil each
¼ tsp hing
Salt to taste
Remove the skin and seeds from the pumpkin.
Grind the pumpkin in a mixer to a coarse paste.
Grind coconut and green chillies with required water
Now mix the pumpkin paste and coconut paste to the curd.
Heat the oil in a khadai and add mustard seeds and hing to it.
Add this also to the pachadi.
You can keep it in the fridge until you are ready to serve.
Just 5 mins before serving add the salt.
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