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

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

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.
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.
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.

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.

Comments

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can use s

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuzh

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli Black

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this healthy

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

VIRUNDHOMBAL

Search This Blog