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.
7 comments
nice kuzhanbu, An all time comfort food.
ReplyDeleteOn-going event: Sourh Indian cooking
Delicious and my favourite
ReplyDeleteHappy to follow you
ReplyDeletelovely...soothing dish and one of my fav...i always go with "chembu" for morkozhambu
ReplyDeleteMy all time Fav ...yumm
ReplyDeletehealthy n comfort kuzhambu!!!
ReplyDeleteAsh gourd is my fav veggie! mom used to prepare this lovely morkuzhambu .. This looks perfect
ReplyDeleteThanks 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!!!