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

Ash-gourd in sour curd sauce or “Pooshanikaai Mor kuzhambu” , is a  traditional south Indian main course dish that is consumed with rice. This dish often served at the time of festivals or in Wedding ceremonies . Its simple , easy and is more or less a variation to the north Indian “kadhi”. I call this as South Indian “Kadhi” :D. Instead of desi-ghee/clarified butter  we use coconut oil for the tadka , and instead of besan we use chana dal and roasted gram / pottukadalai with grated coconut to give the body to the gravy.


  • Cuisine: south indian
  • Yield: 8 helping
  • Course or type: main course
  • Preparation Time: 10 min
  • Difficulty: beginner
  • Cooking Time: 10-15 min



250 grams ash gourd

125 ml water
a few curry leaves
rock salt to taste
125 ml sour curd
For the paste
40 grams grated coconut
1 tbsp chana dal
2 tbsps pottukadalai
rock salt to taste
2 tbsps coriander seeds
2 green chilles
4 dry red chilles
coriander leaves finely chopped
2 tbsps cumin seed
1/4 tsp turmeric
4 tbsps coconut oil
1 tsp mustard seed
1 tsp fenugreek / methi
curry leaves
2 dry red chilles


  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 with Tanjore style raw banana stir fry    .



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