Puzhanikkai More Kozhambu

Name: Puzhanikkai More Kozhambu
Yield: Serves 4
Cuisine: Indian
Ingredients: 14 ounces (400 grams) ash gourd, peeled, seeded, and cut into 2-inch (5-cm) sticks; 3½ teaspoons table salt; 1 teaspoon toor dal/arhar dal (split pigeon peas); 2 teaspoons chana dal (split Bengal gram); 2 teaspoons raw rice; ½ teaspoon cumin seeds 1 teaspoon coriander seeds; 6 green chiles, stemmed and chopped; 1½ cups (180 grams) grated fresh coconut (or frozen unsweetened coconut); 30 fresh curry leaves; ¼ cup (15 grams) chopped fresh cilantro; 3 cups (750 grams) sour plain yogurt; 1 teaspoon brown mustard seeds; ¼ cup (50 ml) vegetable oil; ½ teaspoon fenugreek seeds; 4 dried red chiles, stemmed and broken in half; ½ teaspoon ajwain

Ash gourd in a spicy yogurt-and-coconut sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Here, ash gourd (also called winter melon) is cooked in sour yogurt, yielding a curry that greatly resembles North Indian kadhi. Incidentally, the “z” in kozhambu is pronounced like “l.” In Tamil homes, where the dish is often made for the festival of Pongal, okra is sometimes added to the curry.

Ingredients

14 ounces (400 grams) ash gourd, peeled, seeded, and cut into 2-inch (5<

Asia
India
Tamil Nadu
Main course
Pongal
Gluten-free
Vegan
Winter
Spicy

Method

Place a nonstick saucepan over medium heat and add 1 quart (800 ml) water. When the water comes to a boil, add the ash gourd and 1 teaspoon of the salt, and boil for 5 minutes. Drai