This is a typical Keralite dish. The dish is simple and tasty and uses country vegetables, which are available in most backyards in villages. Generally this puli pachadi is made using red pumpkin and ash gourd. Jackfruit sections can also be added in this pachadi when they are available in season.
Recipe taken from Cook and see part -1.
Ingredients
- Tamarind size of a big lemon,
- Ash Gourd and pumpkin pieces peeled and cubed ( medium size ) 2 cups,
- Tamarind size of a small lemon,
- Jaggery 50 to 100gms,
- Green chillies 6 to 8 in number,
- Coconut Gratings 1/ 2 cup to ¾ cup,
- Coconut oil 2 teaspoons,
- Mustard 3/4 teaspoons,
- Curry leaves few,
- Turmeric powder ¼ teaspoon,
Method
- Soak the tamarind in ¼ cup of water, for 10 minutes. Extract juice and keep aside. Cook the vegetables, adding salt and turmeric, either in pressure cooker (one whistle) or rice cooker, till a little tender but not too soft.
- Add juice of tamarind, curry leaves and boil for 3 mins or so. Add jaggery.
- Grind grated coconut, green chilies, mustard and rice to a smooth paste and add to the pachadi. Give a stir and cook in low heat till done (5 mins). Stir often while it’s getting done.
- Serve with Rice.