Poosanikai / ash gourd mor kuzhambu is prepared with soar curd and ash gourd. Simple and tangy gravy that goes well with white rice.
- 1/2 cup – Poosanikai / Ash gourd / White Pumpkin (chopped into big cubes)
- 1/2 cup – Sour curd / yogurt
- 1/4 tsp – Turmeric powder
- Salt to taste
- 2 tsp – Bengal gram / kadalai paruppu
- 3 tbsp – Coconut grated
- 1/2 tsp – Cumin seeds
- 1 or 2 nos- Green chillies
- 2 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 2 nos – Dry red chillies
- 4 or 5 nos – Fresh curry leaves
- 1 pinch – Asafoetida
- Wash and soak bengal gram for an hour. Grind soaked bengal gram along with grated coconut, cumin seeds and green chillies to a smooth paste. Set it aside.
- Take a bowl, add curd (nicely beaten), ground paste, turmeric powder, salt and water as per desired consistency and mix well.Keep it aside.
- Cook poosanikai along with little turmeric powder in enough water until well cooked. Set aside.
- Heat oil in a pan, season with items given in the list for seasoning. Now add cooked poosanikai followed by curd mixture, cook until kuzhambu becomes frothy. When bubbles start appearing, switch off of the stove. Simple and yummy mor kuzhambu is ready, serve with white rice.
- Do not allow the kuzhambu to boil. Switch off the stove when bubbles start appearing.
- You can add any cooked vegetable of your choice like ladies finger, Sepangkizhangu, yellow pumpkin,drumstick or even uluntha vadai (medhu vadai).