Poosanikaai MoreKuzhambhu/Ashgourd MoreKuzhambhu/Ashgourd in Spiced yogurt gravy
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
½ Cup Chopped Poosanikaai/Ashgourd/Winter Melon
1 Tomato, chopped
1 cup of thick yogurt
1 teaspoon ginger juliennes
Salt to taste
Tempering
2 teaspoon Coconut Oil
½ teaspoon mustard seeds
¼ teaspoon hing
¼ teaspoon turmeric powder
2 sprigs of curry leaves
To grind
¼ cup Chopped fresh Coconut
3nos green chilies
2 teaspoon toor dal
1 tablespoon cumin seeds
1 teaspoon shredded ginger
2 sprigs of curry leaves
Method
- Soak tuvar dal and cumin seeds given under "To Grind" in ¼ 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 ¼ cup of water or more to get a smooth paste.
- Mix this paste with yogurt, whisk well. Use ¼ 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 ¼ 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.
nice kuzhanbu, An all time comfort food.
On-going event: Sourh Indian cooking
Delicious and my favourite
Happy to follow you
lovely...soothing dish and one of my fav...i always go with "chembu" for morkozhambu
My all time Fav ...yumm
healthy n comfort kuzhambu!!!
Ash gourd is my fav veggie! mom used to prepare this lovely morkuzhambu .. This looks perfect