Poosanikkai Poricha Kuzhambu/Ashgourd gravy without tamarind

Poosanikkai poricha kuzhambu- Poricha kuzhambu is nothing but a kootu made in a gravy consistency. Poricha kuzhambu is mildly spiced and is not tangy at all. Though most of the poricha kuzhambu has coconut as the major ingredient, it can be prepared without the use of it. Some of the common Poricha kuzhambu prepared at homes are keerai poricha kuzhambu using greens like amaranth or mulai keerai, pudalangai or snake gourd poricha kuzhambu. This can be made in a pressure cooker as well.

Ingredients:

Vegetables - Ash Gourd is used. Use only the pulpy portion, discard the seeds and the skin.

Lentils:Tuvar dal, Urad dal, chana dal are used.

Spice powders: Home made Sambar powder is used. Store-bought may also be used.

Spices: Chillies, pepper, crystal salt, solid hing  are used

Seeds: Mustard seeds, cumin seeds are used

Oils and fats: Coconut oil is used. Any other oil may also be used.

Grains: Raw rice is used for thickening.

Herbs: Curry leaves are used.

Coconut - Fresh Or dessicated may be used. Soak dessicated coconut in warm water for 15 minutes.

Method:

• Cook the dal and the vegetable.
• Prepare the masala by sauteing coconut, pepper, jeera, urad dal, chana dal, raw rice,asafoetida.
• Combine cooked vegetable, dal, spice powders, prepared masala.

Serving Suggestions:

Goes well with rice and rotis.

Ash Gourd poricha kuzhambu in the Pressure cooker: 

Equipment used: 3 ltr pressure cooker

Add seasoning, in the pressure cooker. Add Dal and cook for 3 to 4 whistles. Allow to cool down. Add chopped ash gourd pieces, sambar powder, salt. Cook for one whistle. Cool. Open the lid, add ground masala. Cook for 5 minutes( with lid open). Serve.

Substitutions and Variations:

• Snake gourd, Cluster beans, Drumstick, Potato,Yam can be used in the place of ash gourd.
• Use a combination of tuvar dal 3/4 th cup and moong dal - 1/4 th cup
• Use 2 green chillies in the seasoning instead of red chillies.

Equipments Used: Pressure cooker/pan, Kadai/Sauce-pan.

Recipe:

Total Time Taken: 20 minutes.

No. of Servings - 5

1 cup = 240ml

Ingredients with measurements:

Ash Gourd -  1 piece

Tuvar dal - 1/2 cup

Sambar Powder - 1 tbsp(heaped)

Salt - to taste.

To saute roast and grind:

Coconut oil - 2 tsp

Chana Dal - 1 tsp

Urad dal - 1 tsp

Jeera - 1 tsp

Pepper - 1/2 tsp

Raw Rice -  1/2 tsp

Red chillies - 4

Hing/Asafoetida - a pinch

Coconut - 1/4 of 1 shell from a small coconut or 1/4 cup

Tempering:

Coconut oil - 2 tsp

Mustard Seeds - 1/2 tsp

Red chillies - 2

Split urad dal - 1/2 tsp

Curry leaves - a few sprigs

Directions:

1. Heat coconut oil in a kadai/pan. Add mustard seeds, urad dal, red chillies, curry leaves.

2. Add chopped ash gourd pieces, saute well, Add water, cover and cook till tender.

                              

3. Pressure cook dal. Allow to cool down. Add cooked dal tot he cooked ash gourd.

4.Add salt, sambar powder. Cook till raw smell of sambar powder subsides.

5.Heat coconut oil in a pan, add urad dal, chana dal, pepper, red chillies.Saute till golden. Add jeera and coconut. Saute for a few minutes.

5. Transfer to a blender. Grind to a smooth paste.

6. Add ground masala, cook for a few minutes. Adjust the consistency by adding some water.