Lunch

Poosanikaai MoreKuzhambhu/Ashgourd MoreKuzhambhu/Ashgourd in Spiced yogurt gravy

By Priya Srinivasan - I Camp in My Kitchen - Saturday, February 01, 2014

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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7 comments

  1. nandoos kitchenFebruary 1, 2014 at 2:34 PM

    nice kuzhanbu, An all time comfort food.

    On-going event: Sourh Indian cooking

    ReplyDelete
  2. UnknownFebruary 1, 2014 at 4:55 PM

    Delicious and my favourite

    ReplyDelete
  3. UnknownFebruary 1, 2014 at 4:55 PM

    Happy to follow you

    ReplyDelete
  4. UnknownFebruary 1, 2014 at 10:55 PM

    lovely...soothing dish and one of my fav...i always go with "chembu" for morkozhambu

    ReplyDelete
  5. UnknownFebruary 2, 2014 at 6:02 PM

    My all time Fav ...yumm

    ReplyDelete
  6. Sangeetha PriyaFebruary 2, 2014 at 6:50 PM

    healthy n comfort kuzhambu!!!

    ReplyDelete
  7. Eat n Eat little MoreFebruary 4, 2014 at 2:55 PM

    Ash gourd is my fav veggie! mom used to prepare this lovely morkuzhambu .. This looks perfect

    ReplyDelete

Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!