Kumbalanga Pachadi
A cooling side-dish made with ash gourd in a coconut yogurt base served as part of sadya
Servings: 15
Calories: 63kcal
Ingredients
- 3 cups ash gourd chopped into medium size
- 1.5 cups coconut grated
- 3 green chilies
- 1.5 cup yogurt whisked
- 1 tbsp coconut oil
- 1 tbsp mustard seeds
- 1 stalk curry leaves
- 3-4 red chilies dry (optional)
- 1 tsp salt
Instructions
- In a pan, cook ash gourd with very little water and salt covered with a lid.
- Grind coconut, green chilies, and mustard.
- Add the ground paste to the cooked ash gourd.
- Whisk some yogurt, and add it to the cooked ash gourd.
- Add curry leaves.
- Temper with mustard seeds, red chilies, and curry leaves.
Video
Notes
- Use fresh, mildly sour yogurt and whisk it until smooth before adding it to the cooked ash gourd and coconut mixture.
- Always lower the heat before adding the yogurt to prevent curdling.
- Adjust the number of green chilies to suit your spice preference, or skip them entirely for a milder version.
- Cook the ash gourd with little water to avoid a watery final dish.
- Do not overcook the ashgourd and make it mushy; it should be firm.
- Add mustard seeds in the recommended quantity; too much can overpower the dish and introduce a slight bitterness.
Nutrition
Serving: 25g | Calories: 63kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg
