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Ingredients
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Quantity
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Butter nut squash
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1 small
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Green chillies
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3
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Coconut
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3 tbsp
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Tamarind paste
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1 tsp
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Mustard seeds
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½ tsp
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Jaggery (dark brown sugar)
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Turmeric
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to taste
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Salt
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to taste
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Seasoning:
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Mustard seeds
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Fenugreek
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Red chilli powder
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Curry leaves
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oil
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Cut squash into inch square and 1/4 inch thick slices. Wash and in
about a cup and a half of water, add tamarind paste and sliced squash.
Add turmeric, salt and cook on low heat until done.
Grind coconut, green chillies, 1/2 teaspoon mustard seeds and stir
into cooked squash. Can wash out blender and add this water too.
Let mustard seeds splutter in oil, add fenugreek, red chillie
powder, curry leaves and in a couple of minutes pour onto pachadi.
Variations:
