Ash gourd stir fry, popularly known as Vellai Poosanikai Poriyal or White Pumpkin Poriyal, is a simple and wholesome South indian aspect dish. This mildly spiced poriyal highlights the diffused sweetness and softness of ash gourd, making it an excellent accompaniment for rice, sambar, or rasam. lightly tempered with mustard seeds, curry leaves, and garnished with fresh coconut, this dish is comforting and smooth to put together.
components:
2 cups ash gourd (vellai poosanikai/white pumpkin), peeled and chopped into small cubes
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1-2 dried pink chilies
1 sprig curry leaves
1/four tsp turmeric powder
Salt to flavor
2 tbsp grated clean coconut
fresh coriander leaves for garnish (non-compulsory)
instructions:
1. prepare Ash Gourd:
Peel the ash gourd, do away with seeds, and chop into small cubes.
2. warmness oil and temper:
heat oil in a pan. add mustard seeds and let them splutter. upload urad dal, dried red chilies, and curry leaves. Sauté for some seconds till aromatic.
3. add Ash Gourd and Spices:
add the chopped ash gourd cubes to the pan. Sprinkle turmeric powder and salt. mix properly to coat the portions frivolously.
4. cook blanketed:
cowl and prepare dinner on low to medium heat for 10-15 minutes, stirring sometimes. cook till the ash gourd turns soft but not delicate.
5. add Coconut:
as soon as cooked, add grated fresh coconut. mix properly and cook for some other 2 mins.
6. Garnish and Serve:
Garnish with clean coriander leaves if preferred. Serve warm with steamed rice, sambar, or rasam.
Vellai Poosanikai Poriyal is a mild, nutritious, and mildly flavored stir fry that brings out the first-rate in ash gourd. Its diffused flavor and smooth texture make it a comforting addition to any South indian meal.
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