Tirunelveli ashgourd and curd curry recipe – Vella pooshnikai morkuzhumbu

       I love some of the traditional Tamilnadu recipes especially their kootus and curries.I don’t make it very often as we have a very simple lunch of chapati ,curry, rice and dal everyday and for dinner , I make some kind of tiffin/snacks. But during weekends, I try to make some traditional recipes like avial or usili curry or poricha kuzhumbu which involves  coconut and grinding of spices etc.


A couple of months back when I had thesurgery, my dad had come here. He wanted to help me with cooking that time. I had then, recently got a traditional south Indian recipe book by Chandra Padmanabhan and showed him the book. He made this ashgourd curry and it was really delicious and is also a recipe from my native place Thirunelveli. I decided to make it again and take the photographs to blog about it. I hardly buy wintermelon which is actually readilly available at the local supermarkets as I dont know how to use it. But from now, I am going to buy it quite often and also plan to try another ashgourd recipe from the same book.

           This book by Chandra Padmanaban “simply south” is really good and I have bookmarked a few recipes to be tried out soon.

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Print Recipe
Tirunelveli ashgourd and curd curry recipe - Vella pooshnikai morkuzhumbu Yum
Course side dish
Cuisine south african
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 1/2 cup pumpkin Ashgourd/wintermelon/white - (peeled and chopped into cubes)
  • 1 Tamarind - small marble sized ball
  • 1 tsp Salt - Around or according to taste
  • 2 cups Curd
  • Spice paste
  • 1 tsp Oil
  • 1 tsp dal udid
  • 1/2 tsp Methi seeds / fenugreek seeds
  • 4 or 5 chillies Dried red
  • 3/4 cup coconut Grated fresh
  • Tempering
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
Course side dish
Cuisine south african
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 1/2 cup pumpkin Ashgourd/wintermelon/white - (peeled and chopped into cubes)
  • 1 Tamarind - small marble sized ball
  • 1 tsp Salt - Around or according to taste
  • 2 cups Curd
  • Spice paste
  • 1 tsp Oil
  • 1 tsp dal udid
  • 1/2 tsp Methi seeds / fenugreek seeds
  • 4 or 5 chillies Dried red
  • 3/4 cup coconut Grated fresh
  • Tempering
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
Instructions
  1. Soak tamarind in 1 cup of water for 10 minutes. Extract juice and discard pulp.
  2. Heat oil in a pan.
  3. Add mustard seeds.
  4. When it sizzles, add curry leaves and ashgourd.
  5. Add the tamarind juice.
  6. Simmer over low heat for 5-7 minutes.
  7. Stir occasionally and cook till the ashgourd is tender and raw smell of tamarind disappears.
  8. Meanwhile ,Heat oil in a pan.(for the spice paste)
  9. Add udid dal, fenugreek seeds and red chillies and fry over low heat.
  10. Toss till the dal turns golden brown.
  11. Mix in the coconut and grind to a smooth consistency gradually adding half cup water.
  12. Add salt and spice paste to the curd. Whisk till well blended and set aside.
  13. When the ashgourd is tender(not mushy), add the spiced curd. Heat through, stirring continuously to prevent curdling.
  14. Serve hot with plain rice.
Recipe Notes

Notes-

Add red chillies according to the heat you can take.

The ashgourd ahould be tender , but not mushy.

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One Comment

  1. Awesome ashgourd with morkuzhambu..love it

     

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