Monday, November 28, 2016

Ash Gourd Yogurt Gravy | Poosanikai Kootu | பூசணிக்காய் கூட்டு | Ash gourd Puliserry

Ingredients :-
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 Ash gourd    medium size 
 Plain yogurt    1 cup  
 Turmeric powder     ¼ tsp 
 Coconut oil    1 tsp  
 Mustard    ¼ tsp 
 Curry leaves   few
 Coriander leaves   for garnishing 
 Salt to taste
To Grind :- 
 Grated coconut  ¼ cup
 Green chillies  4 
 Cumin     1 tsp ½
 Roasted gram | Pottu Kadalai    1 tsp  
 Curry leaves   few
 Coriander leaves   for garnishing 

Method :-
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1). Peel the skin, de-seed and cube the ash gourd into medium sized pieces. It should measure 2 cups.
2). Grind the items listed under "to grind" to a fine paste. Whisk the yogurt and combine the grounded paste. 
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3). In a pan add chopped ash gourd pieces along with salt, turmeric powder and needed water. Let it cook, until the pieces becomes soft.
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4). Once the pieces are cooked, strain if there is excess water. Then add the yogurt masala and let it cook in medium heat for 5 minutes. When it begins to boil briskly, switch off. 
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5). Heat coconut oil in a pan, add mustard and let it splutter. Then add curry leaves and saute till aromatic and switch off. Pour this seasoning on the kootu and combine. Garnish with coriander leaves
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Serve with steamed rice and Poriyal. 

 Notes :-
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# You can use the cooked water(used for cooking ash gourd) while grinding the masala.
# Coconut oil adds flavor to the kootu, however you can use any oil.  
# For rich taste, you can also add cashews or almonds while grinding. 
# You can also use chow chow, Mango or bottle gourd instead of ash gourd. 
# Roasted gram is used for thickening.  

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