Akshayapatram

Another accompaniment made with curd and coconut served for sadya

Bittergourd (karela) – 150 gms (washed and seeded)
Oil – 2 tbsp
Plain yogurt / curd – 1 cup (not sour)
Salt – 1 tsp
Mustard seeds – ½ tsp

For paste
Grated fresh coconut – ½ quantity
Green chili – 6 nos
Mustard seeds – ½ tsp
Water – ¾ cup

1. Chop in to small pieces washed and seeded bitter guard
2. In a pan heat 1 tbsp oil and sauté the chopped bitter guard till brown on medium heat and keep aside
3. Grind to a fine paste all contents mentioned above (for paste)
4. Beat the curd and add to it the paste and mix well
5. In a small pan heat remaining oil and add mustard seeds. Allow it to sputter and then tip it into the coconut-curd mixture
6. Add salt and cook for about 5 minutes on medium heat
7. Add the cooked bitter guard, mix well and remove from heat
8. Allow it to cool (to room temperature) and serve

*Pachadi is thick in consistency
*You can also use ladies finger (Okra), cucumber, ripe pineapple in place of bitter guard

Onam Asamsakkal..