Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

More Kulambu (Butter Milk Kulambu)

More kulambu (Butter Milk Kulambu)

Its a mildly spices, yoghurt based gravy.. I used to prepare this kulambu at-least once in a month.. Have it hot with steaming rice...This is a  simple kulambu but its very much different from that of usual  other kulambu varieties.. 

i have added pakoda which were at home.. You can add other vegetables too.. Have also mentioned, how to add vegetables to more kulambu..

This is the original , true and authentic recipe.. Here you go!!

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Curd                      - 1 cup

Toor Dal               - 2 tbsp   (Thuvaram Parupu)

Rice                      - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds        - 1 tsp  (Seeragam)

Green Chilli         - 1

Red Chilli            - 2      

Grated Coconut   - 4 tbsp 

Salt                      - As required

Turmeric powder - 1 tsp

Asafoetida            - a pinch (Perungayam)

Mustard Seeds      - 1 tsp

Curry Leaves        - few

Gingely Oil          - As required              

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and red chillies. Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A. Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the coconut-masala paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick.
• When the kulambu is about to boil switch it off.. I have made this as pakoda more kulambu, so added pakoda, just before serving the kulambu. you can add also vegetables to it.

If you wish to add 'Ladies Finger':

Saute it in oil for some time. Take it out and add it to the kulambu in last step.

If you wish to add ' Sundakkai':

Saute it for some time in oil and then add to kulambu in last step

If you wish to add ' Pumpkin':

Boil it for some time and then add to the gravy...