Ash Gourd Curry with Buttermilk /Mor Kulambu

Ash gourd…sometimes called white gourd/winter melon/Wax melon…
It has a big list of medicinal uses…

Extremely low in calories! Regular intake of ash gourd soup prevents a lot of common health problems cold, cough, ulcer etc..
The seeds boiled in coconut oil prevent scalp dryness and dandruff.
We shall start with a simple and a common curry made with Ash gourd and butter milk.
A friend of mine is really good in making this recipe with fewer ingredients.
She finishes the curry with ginger, garlic, butter milk,salt and seasoning!!!!!!!!!!:)))))))))

Believe me …It tastes perfect…!.I often demand her for this curry…If I try the same way ..then it will enter my list if worst preparations ever..lol:)..
I think she has magic hands or wat..;)
Letz get ready


Take:
• Ash gourd (peel off the outer skin and boil with salt until well cooked) –1 1/2cup
• Curd -1 ½ cups( whisk the curd for few seconds to make butter milk !)
• Curry leaves -1 sprig
• Mustard seeds-1 tsp
• Turmeric powder -1/4 tsp
• Oil
• Salt to taste
To Grind:
• Green Chili -3
• Red chillies 3
• Shredded Coconut -3 tsp
• Coriander Seeds – 1 tbsp
• Toor Dhal – 2 tsp
• Raw Rice – 2 tsp
• Channa Dal -1 tsp
• Cumin Seeds – 1/2 tsp
• Ginger (sliced)-1 tsp


To Do:
1. Grind the above listed ingredients (ref: Ingredients to grind) to a fine paste.
2. Boil the grounded paste in a pan; Add some ½ cup of water (as per the pref), turmeric powder, salt and mix well.
3. Add the boiled ash gourd and its stew; Boil for another 5-10 minutes.
4. Now add the whisked curd/plain yogurt to the curry and boil for another 5 minutes(not more than that as the curd would curdle up and separate out of the curry)
5. Finally the seasoning part: To the heated pan, add oil, mustard seeds, curry leaves and allow it to splutter (you can add some more ginger slices too which would bring out a good aroma and taste to the curry.
Note:
You can add any vegetable of your choice..