We had the pachadi for lunch with the fenugreek dal from Mahanandi's website and rice.
I am home for the holidays which is a great luxury for us. I have almost three weeks off and get to spend time cooking and catching up on my reading, and now blogging.
White pumpkin- 1 cup cubed into half inch pieces
Yogurt- 1/4 cup
Salt to taste
Mustard Seeds-1/2 tsp
Blend the following-
Fresh Coconut- 2 thsp
Mustard Seeds-1/4 tsp
Cook the pumpkin with 1 cup of water and salt till cooked.
Add the coconut paste and simmer for a few minutes till thick.
Let it cool add the yogurt.
Heat oil, add the mustard seeds, red chillies, once they splutter add the curry leaves, pour over the pachadi.
Enjoy with rice.