Poosanikai Moru Kootan
Ashgourd in a sour buttermilk gravy with ground coconut and spices
Ingredients
- 1 cup heaped poosanikai / ashgourd / white pumpkin
- 1 cup thick sour curd
- ½ tsp turmeric powder
- ½ tsp red chilly powder
- Salt to taste
To grind
- ½ cup grated coconut
- 3-4 green chillies
- ¼ tsp cumin seeds / jeera
To temper
- 1 tsp oil
- 1 tsp mustard seeds
- 2 dry red chillies
- 1 sprig curry leaves
- ¼ tsp vendhayam / methi seeds / fenugreek seeds
Instructions
- Grind coconut, green chillies and jeera to a smooth paste addling little water. Set aside.
- Remove the pumpkin skin and cut them into cubes. Add 1 cup water to the curd and whisk to a buttermilk consistency.
- Heat a kadai and add the pumpkin, turmeric powder, red chilly powder, salt and little water.
- Once the pumpkin is cooked, add the curd and keep stirring in medium heat for 1-2 minutes.
- Add the coconut paste, salt and cook for another 3-4 minutes in low-medium heat, stirring in between. Do not boil.
- In a small pan, heat oil and add mustard seeds. When it splutters add red chillies, methi seeds and pour into the curry.
Notes
- Do not boil the curd. It should be cooked in a low to medium heat.
- Instead of thick curd, you can use 2 cups of buttermilk. Make sure its sour.
- If your curd or buttermilk is not sour, grind ¼ tsp of tamarind paste with the coconut.