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.
250 grams ash gourd
For the paste
- Cut the ash gourd into bite size chunks and boil them in water. Add curry leaves and little rock salt with it.
- 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.
- 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.
- 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.
- This can be served with Tanjore style raw banana stir fry .