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We hope you got benefit from reading it, now let’s go back to ash-gourd mor kootu / pooshanikai mor kootu recipe. You can have ash-gourd mor kootu / pooshanikai mor kootu using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ash-Gourd Mor Kootu / Pooshanikai Mor Kootu:
- Take 1/2 kg ash gourd Chopped
- Use 1 cup curd Sour
- Prepare salt
- Provide Curry leaves
- Provide water
- Use 8 tbsps Coconut oil
- Provide 1/2 cup coconut grated
- Provide 2 tbsps cumin
- Get 1/2 cup chana dal toor dal soaked (for about 20 minutes) and
- Provide 6 green chillies
- Get 1/4 tsp turmeric
- Get salt
- Use 1 tbsp ghee
- Prepare 1 tsp mustard seed
Steps to make Ash-Gourd Mor Kootu / Pooshanikai Mor Kootu:
- Chop the ash gourd into small cubes or bite sized cubes, whichever suits your convenience and taste.
- Put this in a vessel, fill it with water, it has to just about submerge. Ash gourd itself is a watery vegetable, as it cooks it leaves water, so add water carefully. Add little salt to season the vegetable and also put in few curry leaves. Keep it on medium heat and cook this until ash gourd turns tender.
- Meanwhile, arrange the ingredients for the paste. Take about 2 tbsps of chana dal and 2 tbsps of toor dal and soak this in the blender jar, with is add the rest of the ingredients required for the paste. Add salt wisely, as we have already added for the ash gourd to cook too. Do not add too much water to this, grind it into a smooth paste.
- Check if the ash gourd is cooked. Take a knife and insert it in one of the pieces. It should go in easily, if it does then it is cooked. Now add the ground paste to this. Stir it and keep the heat in low. At this stage care should be taken as the bottom of the vessel might burn and give a smoky flavor to the dish, hence stir continuously.
- Now take a bowl, pour the required amount of sour curd and add little water and whisk it. Pour this into the ash-gourd and stir.
- After you add the sour curd, allow it to boil, stir it continuously. When it boils it'll form froth on the surface. Switch off the stove and take it off the heat.
- Now add the coconut oil to this and mix. The coconut oil will float on the surface.
- Take a small kadaai or a pan and get the tempering ready. Pour it over the kootu, and serve it hot.
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