Yellow Squash Pachadi (Yellow Squash & Yogurt Curry)

- Submitted by Dahlia

(Yellow Squash Raita)

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Pachadi is a dish commonly prepared in Kerala state of India for lunch in which the vegetable is cooked in yoghurt and coconut. In this recipe, yellow squash is used instead of the traditionally used cucumber. This goes well with rice and curry.

Recipe for Yellow Squash Pachadi

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 - 6

Ingredients

• Yellow Squash -  2 cups (cut into small pieces)
• Salt- as necessary
• Water- 1/4 cup
• Yogurt / Curd - 3/4 cup (beaten)

For Grinding

• Coconut - 1/2 cup
• Green chili - 3 numbers
• Cumin seeds- 1 tsp
• Yoghurt / Curd - 1/4 cup
• Salt- as necessary
• Water- as necessary

For Tempering

• Mustard Seeds- 1 tbsp
• Coconut oil - 1 tbsp
• Curry leaves - few
• Dry Red Chilies - 3 to 4 numbers

Method

1. Wash and cut the yellow squash into small pieces. I like to leave the skin on to get the beautiful yellow colour.
2. In a small pot take the cut vegetable, add some salt and 1/4 cup of water and cook for 5-7 minutes.
3. In the mixie jar, put all the ingredients for grinding in the mixie and grind well, so that it becomes a nice paste.
4. Add this ground paste and cook along with the cooked vegetable on low flame for 2 minutes. Once the raw smell disappears, switch off the stove.
5. Let this cool. Once it is warm, add 3/4 cup of beaten yoghurt (curd) to this and mix.
6. Now lets do the tempering. Heat coconut oil in a pan, pop the mustard seeds, dry red chilies and curry leaves. Pour this aromatic oil over the prepared pachadi.
7. Mix well and enjoy with rice.

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