Get Fresh With Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu

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We hope you got insight from reading it, now let’s go back to ash-gourd in sour curd sauce / pooshanikaai mor-kuzhambu recipe. To cook ash-gourd in sour curd sauce / pooshanikaai mor-kuzhambu you need 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu:

1. Get 250 grams ash gourd
2. Take 125 ml water
3. Prepare a few curry leaves
4. Use rock salt
5. Provide 125 ml curd sour
6. Prepare 40 grams coconut grated
7. Provide 1 tbsp chana dal
8. Get 2 tbsps pottukadalai
9. Provide rock salt
10. Take 2 tbsps coriander seeds
11. Provide 2 chilles green
12. Take 4 chilles dry red
13. Get coriander leaves finely chopped
14. Provide 2 tbsps cumin seed
15. Provide 1/4 tsp turmeric
16. Prepare 4 tbsps coconut oil
17. Prepare 1 tsp mustard seed
18. Prepare 1 tsp fenugreek methi /
19. Use curry leaves
20. Use 2 chilles dry red

Instructions to make Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu:

1. Cut the ash gourd into bite size chunks and boil them in water. Add curry leaves and little rock salt with it.
2. 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.
3. 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.
4. 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.
5. This can be served withTanjore style raw banana stir fry   or Aubergine roast / Kathrikaai podi thoovi.

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