ASH GOURD MOR KUZHAMBU
Servings Prep Time
2cup 30minutes
Cook Time
10minutes
Servings Prep Time
2cup 30minutes
Cook Time
10minutes
Ingredients
  • 1cup Sour Curd
  • 100gms Ash gourd
  • To Taste Salt
  • 1sprig Curry Leaves
TO GRIND
  • 4tsp Channa dal
  • 4tsp Tur Dal
  • 1/4cup Grated Coconut
  • 1tsp Fenugreek
  • 3 Red chillies
TO TEMPER
  • 1tsp Mustard–
  • 1/2tsp Fenugreek
  • 1/2tsp Asafoetida–
  • 1tsp Oil
  • 1Sprig Curry Leaves
Instructions
  1. Soak channa dal,tur dal and red chillies in water about 1/2hour.
  2. After 1/2 hr put in a blender soaked dals,coconut gratings ,red chilly and roasted fenugreek.
  3. Grind to a fine paste.
  4. Cut ash gourd pieces about 2 inches long and keep aside.
  5. Whisk curd well and keep it ready.You can beat it with a whisker or in a blender.
  6. Cook the ash gourd till soft.Then add the blended mixture and let it cook.
  7. Now add curd and cook for a very short time till bubbles appear on the vessel.Add salt and mix well.
  8. Temper with oil, mustard seeds, asafoetida and curry leaves.
  9. Serve with rice and parrupu usili or potato curry.
Recipe Notes

Notes

You can also temper with 1tsp fenugreek seeds along with mustard, in that case skip the addition of fenugreek in while grinding.Tempering with fenugreek is my mom’s version tastes great.

If you are running out of veggies fry manathakalli vathal and add to the gravy,Tastes heavenly..