Easiest Way to Quick Delicious Snakegourd Thayir Pachadi / Raita

Easiest Way to Quick Delicious Snakegourd Thayir Pachadi / Raita Delicious, fresh and tasty.

Snakegourd Thayir Pachadi / Raita. I have already posted many Raita and Pachadi dishes. To add to that collection, we will see how to make a Snake Gourd/Pudalangai Thayir Pachadi. People tend to avoid this vegetable due to its name Snake Gourd.

Thayir Pachadi, a traditional pachadi we prepare for all festivals and auspicious occasions.

While serving grand feast in banana leaf, Pachadi is usually served right after payasam on the top right corner.

Usually we make pachadi with cucumber / fried ladysfinger, but this one is a plain pachadi without addition of any vegetables.

You can cook Snakegourd Thayir Pachadi / Raita using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Snakegourd Thayir Pachadi / Raita

1. It’s of Snakegourd.

2. You need of 1" pieces of fresh coconut.

3. It’s of Beaten Curd (amount can be adjusted).

4. You need of Green Chilli.

5. Prepare of Red Chilli.

6. You need of spring Curry leaves.

7. It’s of Jeera.

8. You need of Mustard seeds.

9. You need of Udad dal.

10. It’s of Hing /asafoetida.

Raitas also called as Thayir pachadis in tamil, are a perfect accompaniment for a South Indian meal.

We all love raitas and the most favorite among all is the Carrot capsicum pachadi.

The same ash gourd raita can be done using cucumber, but you can add raw cucumber in the raita.

Gooseberry Raita, a traditional South Indian Pachadi or raita that is a perfect accompaniment for Poricha Kuzhambu, Sambar and Rasam!

Snakegourd Thayir Pachadi / Raita instructions

1. Wash clean and cut the snakegourd into 1/2" pieces..

2. Heat a tsp oil in a pan, add the snakegourd and mix well. Saute it closed for about 3 minutes till the vegetable softens a bit but not very mushy..

3. Grind the coconut, half tsp mustard seeds, hing, green chilli, red chilli and curry leaves in a mixer without adding any water. You can add the hing, red chilli and curry leaves in the tadka too. I prefer to grind it, so that we consume it and not throw it away..

4. Take the cooked snakegourd, in a mixing bowl. Add ground coconut and salt and mix well..

5. Add beaten curd and mix well. Prepare a tadka of mustard seeds, jeera, udad Dal. Add hing, red chilli and curry leaves in the tadka if you did not grind it with the coconut. Add it to the vegetable..

6. Garnish with chopped coriander leaves and serve 😋.

It's made usually for Dwadasi to break the Ekadasi fasting.

Yellow Pumpkin Raita / Parangikai Thayir Pachidi.

The first time I had a pumpkin raita, it was at a Maharashtrian friend's place along with Masale Bhaath (Rice with spices).

The mild sweetness of the pumpkin was a perfect pairing with the medley of spices in the rice dish.

It will be of any simple raita with onion , coconut and tempered with few spices.