ASH GOURD MOR KUZHAMBU
| Servings | Prep Time |
| 2cup | 30minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1cup curdSour –
- 100gms Ash gourd pumpkin/Poosinikai/White –
- to taste Salt–
- 1sprig Curry leaves
- Coriander leaves-few leaves
TO GRIND
- 4tsp Channa dal–
- 4tsp Tur dal–
- 1/4cup Coconutgrated-
- 1tsp Jeera–
- 1tsp fenugreekRoasted –
- 3 Red chilli–
TO TEMPER
- 1tsp Mustard–
- 1tsp Oil-
- 1pinch Asafoetida
- a few Curry leaves–
Instructions
- Soak channa dal,tur dal and red chillies in water about 1/2hour.
- After 1/2 hr put in a blender soaked dals,coconut gratings,jeera ,red chilly and roasted fenugreek.
- Grind to a fine paste.
- Cut ash gourd pieces about 2 inches long and keep aside.
- Whisk curd well and keep it ready.You can beat it with a whisker or in a blender.
- Cook the ash gourd till soft.Then add the blended mixture and let it cook.
- Now add curd and cook for a very short time till bubbles appear on the vessel.Add salt and mix well.
- Temper with oil, mustard seeds, asafoetida and curry leaves.
- 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..