Ash gourd (White pumpkin /Kuvvale / Pusinikkai) Mor Kuzhambu
A delicious main curry in Tamil cuisine, goes well with rice. Basic recipe from Aharam by Sabitha Radhakrishna.
Serves: 3 – 4
For ash gourd:
200 g ash gourd, peel off the skin and cut into cubes
½ teaspoon thick tamarind paste or 3 tablespoon tamarind juice
1 cup (175 - 200 ml) water
½ teaspoon salt
1 green chilli, slit lengthwise
In a bowl, mix all the ingredients together. Cover with a lid and boil on a medium to low heat for 10 – 12 minutes until done and water almost dries up / pumpkin pieces well cooked.
200 ml medium thick curd
½ teaspoon salt
½ teaspoon turmeric powder
Beat curd till smooth with the help of a blender or Tupperware quick shaker. Make curd mixture into a smooth consistency.
For coconut paste:
75 g grated coconut (5 – 6 tablespoons)
3 green chillies
½ - inch piece ginger
1 tablespoon fried gram dal (Bengal gram dal)
½ teaspoon cumin seeds (jeera)
2 tablespoon water
Make a smooth paste of above ingredients with 2 tablespoon water. Paste should be thick in consistency.
In a bowl, mix coconut paste and blended curd together (stir continuously).
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon urad dal
A pinch asafoetida (hing / kaayam)
6 curry leaves
1 red chilli (broken in two)
Heat oil in a small pan. Add mustard seeds. When they crackle, add urad dal, hing, curry leaves and broken red chilli. Saute for 2 – 4 minutes until fragrant and crisp. Add curd – coconut mixture. When the curry starts foaming, and when the first bubble appear, switch off the heat. Serve with plain rice.