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PACHADI Recipe | | Chutney/Dips Recipe by Vinutha |
| | INGREDIENTS | AshGourd - 1
Curd - 500gm
Mustard - 2tbsp
Curry leaves - little
Red Chillies - 4 to 5
Green chilies - 4 to 5 (or according to taste)
Ginger - 1 inch
Salt to taste | | METHOD | 1. Boil Ashgourd with just enough water for the pieces to float.
2. Let it cook well, then drain excess water and keep aside to cool.
3. Grind mustard first a little in the mixie, then add green chillies, ginger and grind to a smooth paste adding water as required.
4. Add curd to cool ashgourd.
5. Add salt to taste. Heat oil and add mustard, red chillies and curry leaves.
6. Pour it in the dish prepared. Store for 1 or 2 days and then use.
7. After 2 days it will taste better as the curd will turn sour. A good side dish for rice and curry. |
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