Poosanikai Pachadi (Yellow Pumpkin Pachadi)

Poosanikai Pachadi, the recipes varies from place to place, but the one I'm sharing with you is famous recipe among the people of Nagercoil, Tamil Nadu. For those who hate pumpkin because of its sweetness can try this recipe. This pachadi goes well with any South-Indian meals.

Ingredients

•  Yellow Pumpkin - 1 cup cut in cubes 

• Green Chilly      - 8 nos 

• Tamarind juice - 2 tsp 

• Grated Coconut - 1/4 cup

• Garlic - 1 no 

• Turmeric powder - 1/4 tsp 

• Mustard - As needed 

• Cumin seeds - As needed 

• Salt - For taste 

• Curry Leaves - As needed 

• Oil - As needed 

To grind 

In a mixer, grind Coconut, 6 chillies, garlic, cumin seeds and turmeric powder into a smooth paste. This paste should be a bit watery. 

For Pachadi 

1. In a pan, add 1/2 cup of water and when it starts to boil add pumpkin which is cut into cubes in almost equal size and 2 chilly cut into small pieces 
2. After 5 minutes add, a bit of salt for pumpkin.
3. When the pumpkin is cooked well, add 2 tsp of tamarind juice and allow it to cook for another 2 minutes
4. Add the coconut mixture to the cooked pumpkin
5. Check for salt and add the required salt
6. Once the pachadi is thick and all the raw smell of coconut mixture goes well, turn off the stove.

For tempering 

In a pan, add 1 tsp of oil, (I personal prefer coconut oil as it enhances the taste), add mustard and curry leaves

Health Benefits : 

Good for heart and eyes, reduces risk of stroke, protect against loss of muscle mass, promote fertility, preserve bone mineral density and reduce formation of kidney stones.