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Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu
Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu

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