Poosanikaai MoreKuzhambhu/Ashgourd MoreKuzhambhu/Ashgourd in Spiced yogurt gravy

February 1, 2014
8 Comments
Lunch
Its been almost a fortnight since i touched my laptop. There is one or the other thing propping up every-time i decide to sit and do a post. Now, there is some repair work going on in our flat, for the past one week the whole house is in a mess. Thin film of dust everywhere and both the kids have started sneezing and coughing!!! I wish someone can send me a cleaning fairy or atleast her wand!!!! 🙁
Today’s post is in my draft for almost two weeks, planned to do it for BM#36, but had to pull out halfway, due to my health and other reasons. Morekuzhambhu/spiced yogurt gravy is my all-time favorite. Amma used to make it every saturday. I personally love it the next day, a bit more sour. This gravy can be made using  bhindi/cola-cassia/brinjal.   
Ingredients

1/2 Cup Chopped Poosanikaai/Ashgourd/Winter Melon

1 Tomato, chopped
1 cup of thick yogurt
1 tsp ginger juliennes
Salt to taste

Tempering
2 tsp Coconut Oil
1/2 tsp mustard seeds
1/4 tsp hing
1/4 tsp turmeric powder
2 sprigs of curry leaves

To grind 
1/4 cup Chopped fresh Coconut 
3nos green chilies
2 tsp toor dal
1 tbsp cumin seeds
1 tsp shredded ginger
2 sprigs of curry leaves


Method
  • Soak tuvar dal and cumin seeds given under “To Grind” in 1/4 cup water for 15-20 minutes. 
  • Drain the excess water,  grind it to a smooth paste along with rest of the ingredients under grind. Use 1/4 cup of water or more to get a smooth paste.
  • Mix this paste with yogurt, whisk well. Use 1/4 cup water, if the mixture is too thick.
  • Heat a pan with coconut oil given under tempering.  Splutter mustard seeds, add hing, turmeric and curry leaves.  
  • Next add chopped tomatoes and  gourd/winter melon/poosanikaai. Add 1/4 cup water and little salt, mix well. Cover and cook in a simmer flame until the Ash gourd is cooked and the moisture bis almost dried up. It will take around 12-15 minutes. 
  • Next remove the cover and reduce the flame to minimum and add the whisked yogurt spice to the cooked melon. Mix  well.
  • Do not allow the mixture to boil.  It should start frothing around the corners and in the middle. Take it off the stove. Garnish with ginger julienne s and serve as an accompaniment to rice. I served it along with Rice and Potato Roast.

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