(click to enlarge)
Ash Gourd & Yogurt Kootu
India - Tamil Nadu - Poosanikkai Mor Kootu
This is an excellent contrasting side dish served with rice and a main
dish. It is a little sharp and a little simple to be a vegetarian main
dish. As "Winter Melon", Ash Gourd can be found in most markets serving
an East or South Asian community.
Ash Gourd (1)
Chili Serrano (3)
Curry Leaves (5)
Prep - (20 min)
RUN - (40 min)
- Remove seed mass from ASH GOURD and peel. You may have to
cut it into strips narrow enough for your vegetable peeler. Cut into
cubes about 3/4 inch on a side, or whatever size you prefer.
- Make Paste: Start by grinding COCONUT fine, then the
CHILI. Grind the Cumin Seeds to powder in your spice
grinder and stir into the Coconut along with Rice Flour.
Stir in Yogurt until well blended.
- Put Ash Gourd in a sauce pan with Turmeric,
Salt and Water. Bring to a boil, cover tightly and
simmer until done (15 to 20 minutes) tumbling now and then. The
pieces are done when they're translucent to the center. Drain,
reserving the water.
- Return Ash Gourd to the sauce pan and mix in the
Paste and enough of the reserved Water to make it
easy to stir (it will thicken some). Bring to a simmer for about 5
- In a tiny skillet, heat OIL and Mustard Seeds.
Fry stirring until seeds are popping well. Stir in
Curry Leaves until they stop spluttering. Pour over the
- Serve hot with plenty of steamed Jasmine rice.
- Ash Gourd: Sold as "Winter Melon",
these large gourds can be found in most Asian markets in North America.
they are so large they are usually cut into wedges and bagged in
plastic so you can buy by the piece. For details see our
Ash Gourd page
- Coconut: For this recipe we presume
dry grated coconut, which is easier and safer, but about 1/2 cup of
fresh grated could be used.
- Chilis: Serranos are closest to Indian
green chilis. The Serranos grown here are quite large now, and just
one makes this dish quite sharp by Southern California standards -
folks from the Frozen North may prefer 1/2 Serrano. For
details see our Chili Page.
- Oil: Coconut oil is appropriate for
this region, but Avocado or Pure Olive (not virgin) can be used.
- Curry Leaves: These are necessary
for the true flavor of southern India. They are now grown in California
and available fresh in many markets serving Indian communities. They
aren't of much use dried. If you don't have them, leave them out -
there is no acceptable substitute. For details see our
Curry Leaf page.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
isv_wmel2 150503 inet
©Andrew Grygus - firstname.lastname@example.org - Linking to and
non-commercial use of this page is permitted.