Ash Gourd Pachadi
Pachadi is prepared in the Malabar region of Kerala using coconut and sour curds.
Ingredients
- 0.5 unit Ash Gourd
- 3 unit Green Chillies
- 1.5 cups Coconut, grated
- 2 tbsp Mustard Seeds
- 1 cup Curd (Can use plain yogurt as a substitute)
- 2 unit Dry Red Chillies
- 5 tbsp Coconut Oil
- 3 sprigs Curry Leaves
- 1 to taste Salt
More recipes using Ash gourd
Ash Gourd Fudge (Kohola Pak)
A rich and traditional Gujarati sweet made from grated ash gourd (winter melon) simmered in milk and ghee until it transforms into a dense, fudge-like consistency. This indulgent 'Pak' is laden with a generous amount of dried fruits, including almonds and four types of melon seeds, and is deeply aromatic with rose water, cardamom, and nutmeg. The slow cooking process caramelizes the milk solids and gourd to a reddish hue, creating a satisfying texture that is perfect for winter months or festive celebrations.
Ash Gourd Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms simple ash gourd pulp into a rich, caramelized fudge known as 'Papdi'. Cooked slowly with equal parts sugar and generous amounts of ghee, the mixture develops a deep golden hue and a satisfying, chewy texture similar to a firm halwa. Finished with warming notes of cardamom and nutmeg and topped with crunchy sliced almonds, it is a decadent treat perfect for festive occasions or utilizing leftover pulp from making preserves.
Sweet Pumpkin Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms humble ash gourd (winter melon) into a rich, decadent fudge infused with aromatic spices. The recipe combines tender, dehydrated gourd pulp with milk solids (mava), ghee, and crunchy almonds, resulting in a dense, satisfying texture similar to a set halwa or barfi. Perfumed with cardamom, nutmeg, and rose, these golden squares offer a luxurious taste of historical Indian confectionery.
Instructions
- 1Wash the ash gourd thoroughly and dice it into pieces. Place the diced ash gourd in a pressure cooker, add salt and chopped green chillies. Cook for two whistles.
- 2Once the pressure cooker has cooled, open it and mash the cooked ash gourd. Transfer the contents to a vessel. Grind the grated coconut into a fine paste, then add 1 tablespoon of mustard seeds and grind together. Add the ground mixture to the vessel and mix well with the curd.
- 3In a pan, heat coconut oil and add the remaining mustard seeds, dry red chillies, curry leaves, and a handful of grated coconut. Fry until the coconut turns golden brown. Add this tempering to the pachadi and mix well.
- 4Mix the tempered ingredients thoroughly with the pachadi. Serve immediately.
Nutrition Facts
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Ash Gourd Fudge (Kohola Pak)
A rich and traditional Gujarati sweet made from grated ash gourd (winter melon) simmered in milk and ghee until it transforms into a dense, fudge-like consistency. This indulgent 'Pak' is laden with a generous amount of dried fruits, including almonds and four types of melon seeds, and is deeply aromatic with rose water, cardamom, and nutmeg. The slow cooking process caramelizes the milk solids and gourd to a reddish hue, creating a satisfying texture that is perfect for winter months or festive celebrations.
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Ash Gourd Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms simple ash gourd pulp into a rich, caramelized fudge known as 'Papdi'. Cooked slowly with equal parts sugar and generous amounts of ghee, the mixture develops a deep golden hue and a satisfying, chewy texture similar to a firm halwa. Finished with warming notes of cardamom and nutmeg and topped with crunchy sliced almonds, it is a decadent treat perfect for festive occasions or utilizing leftover pulp from making preserves.