Ash Gourd, Sambar

Pushnikai Mor Kuzhambu


Ash Gourd (Pushnikai) – 1/2 kg
Curds – 2 cups
Turmeric Powder – 1/2 tsp
Salt to taste

For Seasoning:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – a pinch
Curry Leaves – 2 sprigs

Grind to a fine paste:
Coriander Seeds – 1 1/2 tblsp
Cumin Seeds – 1 tsp
Chana Dal – 1 tblsp
Green Chillies – 4 to 5
Coconut – 4 tblsp, grated

1. Peel and cut ash gourd into medium size pieces, add water, turmeric powder, salt and 1 sprig curry leaf. Boil.
2. Churn curds, add ground paste, mix thoroughly, add to the boiled gourd with some water, if too thick.
3. Simmer for 1 to 2 minutes and remove from fire.
4. Season mustard, fenugreek and curry leaves in oil and add to kuzhambu.
5. Serve with rice.

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