Kumbalanga pachadi

Kumbalanga pachadi

Pachadi which is mostly made with pumpkin is a star dish in Onasadya. Here is a recipe of pachadi using kumblanaga (ash gourd).


300 gm ash gourd (peeled and deseeded, chopped)

2 green chillies (halved)

1 ½ cups grated coconut

2 green chillies

½ tsp mustard seeds

1 cup curd (slightly sour)

Salt as required

1 ½ tbsp coconut oil

¼ tsp mustard seeds

¼ tsp fenugreek seeds

2 dried chillies (chopped)

Curry leaves


Cook the ash gourd pieces and green chillies with just enough water, in an earthen vessel.

Grind the grated coconut into fine paste.

Crush the mustard seeds and green chillies and mix it with the coconut paste.

Add this paste into the cooked ash gourd.

Add salt as required and mix well.

When this mixture begins to boil, add in the curd and give it a good mix.

When the kichadi begins to bubble up, take it off the heat.

Make sure that the dish does not boil rapidly after the curd is added.

Prepare a tempering by spluttering mustard and fenugreek seeds.

Roast the dried chillies and curry leaves.

Pour this spiced tempering into the kichadi and mix well.