Marrow or winter melon pachadi

Marrow or winter melon pachadi

Malabar

By
From
South East Asian Food

Here is another cooling vegetable dish of the same type as Potato pachadi.

Ingredients

Quantity Ingredient
6 green chillies, chopped fine
or 1 teaspoon ground chilli
8cm slice large marrow or winter melon, peeled and diced
salt
a few curry leaves
1 cup good thick, sour yoghurt, (at least 3 days old)
2 teaspoons brown mustard seeds, roughly broken in a mortar
1/2 fresh coconut, ground fine
or 1 cup desiccated coconut, steamed and then finely ground
extra mustard seeds
dried chilli, chopped or roughly ground
3-4 stems fresh curry leaves
or handful dried, chopped curry leaves
vegetable oil

Method

  1. Mix the chillies with the marrow. Add salt to taste. Put them in a saucepan and add just enough boiling water to cook the marrow. (It only takes a little in the bottom of the pan. If any is left by the time the marrow is cooked, drain it off.) When the marrow is lightly cooked, add the curry leaves, remove the saucepan from the stove, cover, and leave aside. Mix the yoghurt, mustard seed and all but a handful of the coconut together. Pour this over the vegetable and mix well. Reheat or leave at room temperature.
  2. Take another handful of coconut, mix it with a little mustard seed and chopped dried chilli and curry leaves. Fry this mixture in a little oil and add to the vegetable before serving.
Tags:
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