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The ingredients needed to prepare Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu:
- Get 250 grams ash gourd
- Provide 125 ml water
- Prepare a few curry leaves
- Take rock salt
- You need 125 ml curd sour
- Prepare 40 grams coconut grated
- Get 1 tbsp chana dal
- Take 2 tbsps pottukadalai
- You need rock salt
- Get 2 tbsps coriander seeds
- You need 2 chilles green
- Use 4 chilles dry red
- Provide coriander leaves finely chopped
- Get 2 tbsps cumin seed
- You need 1/4 tsp turmeric
- Provide 4 tbsps coconut oil
- Prepare 1 tsp mustard seed
- You need 1 tsp fenugreek methi /
- You need curry leaves
- You need 2 chilles dry red
Steps to make Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu:
- Cut the ash gourd into bite size chunks and boil them in water. Add curry leaves and little rock salt with it.
- Take the ingredients mentioned under "For the paste" in a blender, add little water and grind it to a smooth paste.Care should be taken while adding salt to the paste, because we have already added it to cook the ash gourd. Add salt wisely. Check if the ash gourd is cooked thoroughly by piercing it with a knife, if it goes in easily, then add this paste along with the sour curd and mix.
- After stirring it evenly, slightly increase the heat and allow it to boil for a minute or two. Make sure you do not burn the bottom of the mixture.
- Once the gravy starts boiling and looks frothy, remove from heat immediately and take a kadaai add the ingredients given under "tempering". Add this tempering to the gravy and serve with rice.
- This can be served withTanjore style raw banana stir fry or Aubergine roast / Kathrikaai podi thoovi.
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