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White Pumpkin (Ash Gourd) Aviyal - Vellai Poosanikai Aviyal

White Pumpkin (Ash Gourd) Aviyal - quick and easy aviyal for your lunch. Made with fresh ash gourd, coconut green chilly masala, curd and coconut oil. My grandmother taught me this aviyal and it is one of the best side dishes with ash gourd. Ash gourd is a healthy vegetable and try to include these vegetable in your regular diet during the summer. Because of their high water content, ash gourds have a very low calorie.



Usually, aviyals are prepared with the combination of curd and coconut green chilly masala. Some would add tamarind extract instead of curd. But for this ash gourd aviyal, curd tastes good as it gives a nice pale green colour to the aviyal and also tastes good. And also never skip the coconut oil and the fresh curry leaves in the final stage because these two ingredients enhance the taste. You will notice when you prepare this dish. Before going to the recipe I will tell you how to cut the ash gourd. Cutting and peeling a full ash gourd is a tough job and my husband cuts them beautifully with even thickness like a machine. Both my grandmother (my MIL) and my husband are experts in cutting and chopping work. In most my step by step pictures all the vegetable works have been done by my grandmother and my husband. We usually buy full ash gourd and cut them into sections like half moon. To make it easier, use a large, sharp knife to carefully remove the outer skin. Then remove the seeds and cut them lengthwise. Now let's see how to prepare this Ash gourd aviyal with step by step instructions. Check out my other aviyal recipes - Vendakka (Ladies finger) Aviyal,  Tirunelveli Aviyal, Bottle gourd Aviyal. 

Other recipes with White Pumpkin

Here is a short video for White Pumpkin Aviyal 





White Pumpkin (Ash Gourd) Aviyal - Vellai Poosanikai Aviyal Recipe Details
 
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Prep time : 10 minutes
Cook time : 15 minutes
Yields : 2 cups
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients

  • 2 medium slice ash gourd
  • 1/4 cup thick curd
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • 2 tbsp coconut oil
  • salt to taste

For coconut paste

  • 5 tbsp fresh grated coconut
  • 2 small onion
  • 2 green chilly
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder

Cooking Directions

  1. Peel the tough skin of the ash gourd and remove the seeds. Cut them lengthwise with uniform thickness and add it in a bowl.
  2. Take a wide kadai and add the ash gourds along with 1/2 cup of water.
  3. Close it with a lid and cook for 7 to 10 minutes on medium heat. Check in between and stir the vegetable for uniform cooking.
  4. In the meantime, grind the coconut, green chilly, small onions, turmeric powder and cumins.
  5. When the ash gourds are cooked well, add the required salt and mix it well.
  6. Next, add the ground coconut paste and mix it well. Let them cook for 5 minutes on medium heat until the raw smell of the cumins disappears.
  7. Now add the thick curd and mix it well and cook for a few seconds and turn off the heat.
  8. Heat coconut oil in a pan and add the mustard and urid dal. When it crackles, add the curry leaves and add it to the hot aviyal and mix it well.

White Pumpkin (Ash Gourd) Aviyal - Vellai Poosanikai Aviyal with step by step photos 

Peel the tough skin of the ash gourd and remove the seeds. Cut them lengthwise with uniform thickness and add it in a bowl.

Take a wide kadai and add the ash gourds along with 1/2 cup of water. This vegetable tends to cook easily and quickly so do not add more water. Close it with a lid and cook for 7 to 10 minutes on medium heat. Check in between and stir the vegetable for uniform cooking.

In the meantime, grind the coconut, green chilly, small onions, turmeric powder and cumins with little water.


When the ash gourds are cooked well, add the required salt and mix it well.

Next, add the ground coconut paste and mix it well. Let them cook for 5 minutes on medium heat until the raw smell of the cumins disappears.

 Now add the thick curd and mix it well and cook for a few seconds and turn off the heat.

Heat coconut oil in a pan and add the mustard and urid dal. When it crackles, add the curry leaves and add it to the hot aviyal and mix it well. Healthy ash gourd aviyal is ready to serve. Enjoy it with sambar, rasam or puli kuzhambu. 



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