Cut the ash gourd and tomato into cubes.
Cover and cook the ash gourd, tomato and green chillies with some water, turmeric powder and salt.
Grind the grated coconut, 1/4tsp mustard seeds and shallots to a fine paste.
When the vegetables are cooked add the grinded coconut mixture to it.
When the curry starts boiling from sides add 2tbsp of curd and mix well & switch off the flame.
In another pan pour 2tsp of oil. Splutter 1/4tsp of mustard seeds, 3 dried red chillies and curry leaves.
Add the seasoning to the curry. Kumbalanga thakkali thairu pachadi is ready. You can serve it with rice.
