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Recipe Name: Anai Pachadi Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Butternut squash
3 Green chillies
3 Tablespoon(s) Coconut
1 Teaspoon(s) Tamarind paste
1/2 Teaspoon(s) Mustard seeds
Turmeric, to taste
Salt, to taste
Red chilli
Curry leaves
Cut squash into inch square and 1/4 inch thick slices. Wash and in
about a cup and a half of water, add tamarind paste and sliced squash.
Add turmeric, salt and cook on low heat till done. Grind coconut,
green chillies, 1/2 teaspoon mustard seeds and stir into cooked
squash. Can wash out blender and add this water too. Let mustard seeds
splutter in oil, add fenugreek, red chilli, curry leaves and in a
couple of minutes pour onto pachadi. Variations Instead of tamarind
paste can use yogurt at the end. Can use cut okra or, okra and
eggplant pieces, instead of squash. U15297@uicvm.bitnet (Shyamala
Parameswaran) From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 48
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 82.6mg
Potassium: 14.4mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: 1.3g
Protein: <1g

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