Khovlo implies white pumpkin in Sourashtra and dhein is curd. This ash gourd raita/ pachadi is a regular in most Sourashtrian homes. Tastes very good with kuzhambu varieties and sambar too. This pachadi can be made with chowchow / chayote too.
Ingredients
1 cup chopped white pumpkin
1/2 cup thick curd
Few coriander leaves
For tempering
2 ts oil
1/2 ts mustard seed
1/2 ts urad dal
1/4 ts hing
2 red chillies
Few curry leaves
To grind ( optional)
1 tbs grated coconut
1/2 ts cumin seed
1 green chilli
This ground coconut paste can be added for an enhanced taste. Mom never adds it, still the pachadi tastes good.
Preparation
- Peel the skin of pumpkin. Slice them and remove its inner seeds. Chop them into small pieces. Pressure cook them for two whistles or boil them with just enough water and salt.
- After cooled, press the pumpkin between the palms of your hand to loosen its shape.
- Add thick curd to it. The less water it has, the better it is.
- Prepare the ground paste of coconut, cumin seed and green chilli.
- Prepare the seasoning with mustard seed, urad dal, hing, red chillies and curry leaves.
- Add the ground paste and the seasoning to the pumpkin curd mixture.
Tasty , healthy Poosanikkai thayir pachadi is ready.
A typical weekday lunch - Rice, mithi kolkar, dhein khovlo, vaalaipoo paruppu usili, omlette and pickle
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