Poosanikai Mor Kuzhambu (Ash gourd / Kuvvale / kumbalanga in coconut yogurt gravy) - A delicious main curry in Tamil cuisine, goes well with rice. Basic recipe from Samayal by Viji Varadarajan. Cookery book available at online stores and other leading bookshops.
Serves: 3 – 4
For the curd:
200 ml medium thick curd
3 tablespoon / ¼ cup / 50 ml water
½ teaspoon salt
Beat curd till smooth with the help of a blender or Tupperware quick shaker. Make curd mixture into a smooth consistency (without any lumps).
For the coconut paste:
4 tablespoons grated coconut
1 tablespoon rice flour (this step is very important)
1 green chilli, chopped
2 tablespoon water
Make a smooth paste of above ingredients with 2 tablespoon water. Paste should be thick in consistency.
For the poosanikai / ash gourd:
200 g ash gourd, peel off the skin and cut into cubes
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.
For the seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
2 pinches hing (asafoetida)
4 curry leaves
Heat oil in a small pan. Add mustard seeds. When they crackle, add hing and curry leaves. Saute for 2 – 4 minutes until fragrant and crisp.
In a bowl, mix coconut paste, blended curd and seasoning together (stir continuously). Pour this mixture into cooked poosanikai and boil again on a very low heat for 2 – 3 minutes. Serve with rice and other accompaniments (like potato fry, pickle, appalam (papad) ...