Thadiangai Morkuzhambu

Ingredients

Ash gourd/ Thadiangai- 1 cup(cubed)

Coconut- 3 tbsp

Curd- 1 cup

Ginger- 1 inch piece

Channa dhal- 1 tsp

Rice- 1 tsp

Green chilly- 4

Curry leaves

Onion- few chopped

Red chilly- 1

Turmeric powder- a pinch

Mustard seeds- 1/4 tsp

Urad dhal- 1/4 tsp

Cumin seeds- 1 tsp

Hing- a pinch

Method

·         Soak channa dhal and rice for 20 minutes and make a fine paste of coconut, cumin, green chillies, ginger, soaked dhal and rice.

·         In a pan, boil the ash gourd in little amount of water together with a pinch of turmeric powder and salt.

·         Once it is cooked, add the paste into the pan and keep on stirring to avoid sticking to the pan.

·         Keep on adding water little by little as the gravy gets thickened once you added the paste and stir.

·         When its boiling, switch off the flame and add the whisked curd and stir well.

·         In a pan, add oil, mustard seeds, urad dhal, red chilly (whole), onion, hing and curry leaves and add this seasoning into the gravy.

·         Serve this with rice and potato poriyal.