poosanikai-thayir-pachadi-tamil-recipe - 1

This is another of my dad’s favorite dish . He used to have a job which required him to travel a lot and so my mom would make this for lunch whenever he was in town. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. This is a very simple dish to make and very healthy. The entire dish can be put together in less than 10 minutes.

Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Ash-gourd (white pumpkin) cooks very quickly. Switch off the flame.

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Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.

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Poosanikkai thayir pachadi is ready. Serve with rice.

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  • 2 cups diced white pumpkin, ash gourd
  • 1 teaspoon sesame oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies, broken roughly
  • a pinch of asafoetida (hing)
  • 1/2 teaspoon salt
  • 1/2 a cup of plain curd / yogurt
  1. Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Switch off the flame.
  2. Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
  3. Serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Lunch
  • Cuisine: Tamilnadu
poosanikai-thayir-pachadi - 5
  • 2 cups diced white pumpkin, ash gourd
  • 1 teaspoon sesame oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies, broken roughly
  • a pinch of asafoetida (hing)
  • 1/2 teaspoon salt
  • 1/2 a cup of plain curd / yogurt
  1. Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Switch off the flame.
  2. Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
  3. Serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Lunch
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/poosanikkai-thayir-pachadi-recipe/

vegetable-pulao - 6

Here is the video of how to make Vegetable Pulao

This vegetable pulao is an excellent one pot dish that can be put together in minutes. Its perfect for the lunch box or as a make ahead for parties. Its a very easy bachelor friendly recipe. I have used canned coconut milk today for this recipe.

Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes. Soaking the rice is my secret to get fluffy rice at the end.

I have used a 5 liter pressure cooker for making this recipe today. Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.

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Grind the ginger, garlic and fennel seeds (soambu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.

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Add in the diced veggies, coconut milk and water.

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Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.

NOTE: If finishing the cooking in the oven, preheat the oven – 400F for 10 minutes. Once the rice mixture comes to a boil , transfer the mixture to a heavy pan, cover the pan with a lid and cook in the oven for 20 minutes. Rest for 10 minutes before serving.

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Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.

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Serve with vegetable kurma or chicken kurma .

vegetable-pulao-recipe - 12 vegetable-pulao-pilaf - 13
  • 2 teaspoon peanut oil
  • 3 cardamom
  • 3 cloves
  • 1 inch piece of cinnamon
  • 2 onions, sliced
  • 7 cloves garlic
  • 1 inch piece ginger
  • 1 teaspoon fennel seeds (soambu)
  • 4 green chillies, slit
  • 3 cups diced mixed veggies (like carrots, beans, potatoes and peas)
  • 1 teaspoon salt
  • 1 teaspoon water
  • 3/4 cup coconut milk (I used canned coconut milk)
  • 3/4 cup water
  • 1 cup basmati rice
  1. Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes.
  2. Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.
  3. Grind the ginger, garlic and fennel seeds (sombu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.
  4. Add in the diced veggies, coconut milk and water.
  5. Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.
  6. Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Rice Dishes
  • Cuisine: South Indian