Agosto 24, 2010 | Visitas: 2
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Anai Pachadi

  • One small butternut squash
  • 3-4 green chillies
  • 3 tbs coconut
  • 1 tspn tamarind paste
  • ½ tspn mustard seeds
  • a little jaggery/sugar
  • turmeric and salt to taste
  • For seasoning:
  • A little mustard seeds, fenugreek,
  • red chilli, curry leaves and oil.

  1. Cut squash into inch square and ¼ inch thick slices.
  2. Wash and in about a cup and a half of water, add
  3. tamarind paste and sliced squash.
  4. Add turmeric, salt and cook on low heat till done.
  5. Grind coconut, green chillies, ½ tspn mustard seeds and
  6. stir into cooked squash. Can wash out blender and add
  7. this water too.
  8. Let mustard seeds splutter in oil, add fenugreek, red chilli,
  9. curry leaves and in a couple of minutes pour onto pachadi.
  10. Variations:
  11. Instead of tamarind paste can use yogurt at the end. Can
  12. use cut okra or, okra and eggplant pieces, instead of
  13. squash.


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