Poosanikkai Mor Kootu | Ash Gourd Stew with Butter Milk
Ash Gourd Stew with Buttermilk is a refreshing and light dish perfect for any season. This stew combines tender ash gourd with a tangy buttermilk base, enhanced with aromatic spices. It's a nutritious, flavorful, and easy-to-make recipe that pairs well with rice or flatbread.
Servings: 4 people
Calories: 177kcal
Equipment
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
Ingredients
- 1 teaspoon Raw Rice
- ¼ kgs Ashgourd (White Pumpkin) cubed
- ½ cup Grated Coconut
- 1 teaspoon Cumin Seeds
- 2 nos Green Chili
- ¼ cup Curd (Plain Yogurt) (or thick butter milk)
- 1 teaspoon Salt adjust to your taste
- 1 sprig Curry leaves (optional)
For Tempering
- 1 teaspoon Cooking Oil preferably coconut oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Split Urad Dal
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 sprig Curry leaves
Instructions
- Soak 1 teaspoon Raw Rice in water for at least 15 minutes.
- Place ¼ kgs Ashgourd (White Pumpkin) (cubed) in a pan, add 1 cup of water, and bring it to a boil. Avoid adding more water initially, as the ash gourd will release water while cooking. Additional water can be added later if needed. Add 1 teaspoon Salt (adjust to your taste) and mix well.
- While the ash gourd is cooking, prepare the ground masala for the stew. In a mixer grinder, combine the soaked raw rice, ½ cup Grated Coconut, 1 teaspoon Cumin Seeds, 2 nos Green Chili and ¼ cup Curd (Plain Yogurt). Grind these ingredients into a smooth paste.
- Check if the ash gourd is cooked by trying to mash a piece with a spoon. If it is still firm, it needs more time to cook. Allow it to simmer for a few more minutes. Typically, it takes about 15 minutes for the ash gourd to cook over medium flame.
- Once the ash gourd is cooked, add the ground coconut yogurt paste and mix well. Adjust the consistency of the stew by adding more water if needed. Bring the mixture to a boil.
- Add a 1 sprig Curry leaves, break it, and add it to enhance the flavor of the stew.
Tempering
- Heat a pan and add 1 teaspoon Cooking Oil, preferably coconut oil. Once the oil is hot, add 1 teaspoon Mustard seeds and allow them to splutter. Also, add 1 tablespoon Split Urad Dal, 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu), and 1 sprig Curry leaves. Fry over medium flame until the dals turn golden brown. Add this tempering to the stew and enjoy.
Video
Notes
Tips for making a delicious ash gourd buttermilk stew
- Prep the Ash Gourd: Ensure the ash gourd is cubed evenly to ensure even cooking.
- Soaking Time: Allow the raw rice to soak adequately to ensure it grinds into a smooth paste.
- Consistency: Adjust the amount of water added to achieve the desired consistency of the stew.
- Tempering: Fry mustard seeds, urad dal, Bengal gram dal, and curry leaves until golden brown to enhance flavor before adding to the stew.
- Simmering Time: Cook the stew on medium heat to allow flavors to meld together.
- Adjust Seasoning: Taste and adjust salt and spice levels according to your preference before serving.
- Garnish: Garnish with fresh coriander leaves or grated coconut for added freshness and texture.
- Serve Fresh: Serve the stew hot with rice or bread for a comforting meal.
Nutrition
Serving: 200g | Calories: 177kcal | Carbohydrates: 12.9g | Protein: 4.8g | Fat: 11.8g | Potassium: 301.5mg | Calcium: 20mg