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PrintPULI KUZHAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Dry roast the coconut till golden and set aside. Fry the remaining ingredients in 1 tablespoon oil till the dhals turn golden.
- Grind to a fine paste adding coconut, tamarind and some water. Set aside.
- Heat 5 ml of oil and add all the ingredients for tempering.
- When the mustard seeds splutters, add the ash gourd, salt and 500 ml of water. Cover and simmer till the vegetable is tender.
- Add the green chillies, spice paste and jaggery and simmer for a few minutes for the flavours to blend.
- Garnish with chopped coriander leaves.
- Serve hot with rice.
INGREDIENTS
- 250 grams ash gourd, cut into small cubes
- 2 green chillies, slit lengthwise
- A lime-sized tamarind ball, soaked and juice extracted
- 1 tablespoon grated jaggery
- Salt to taste
- A bunch of coriander leaves, chopped fine for garnishing
Spice Paste
- 125 grams grated fresh coconut
- 1 tablespoon Cooking oil
- 6 dry red chillies
- ½ teaspoon fenugreek seeds
- 1 teaspoon white sesame seeds
- 1 tablespoon Bengal gram dhal
- 1 tablespoon black gram dal
- 1 tablespoon coriander seeds
- ½ teaspoon asafetida powder
Tempering
- 1 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon black gram dhal
- 1 red chilli, halved a few curry leaves
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