Ash Gourd Yogurt Gravy | Poosanikai Kootu | பூசணிக்காய் கூட்டு | Ash gourd Puliserry

Ingredients :-
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Ash gourd	medium size
Plain yogurt	1 cup
Turmeric powder	¼ tsp
Coconut oil	1 tsp
Mustard	¼ tsp
Curry leaves	few
Coriander leaves	for garnishing
Salt	to taste

To Grind :- 

Grated coconut	¼ cup
Green chillies	4
Cumin	1 tsp ½
Roasted gram | Pottu Kadalai	1 tsp
Curry leaves	few
Coriander leaves	for garnishing

Method :-
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1). Peel the skin, de-seed and cube the ash gourd into medium sized pieces. It should measure 2 cups.

2). Grind the items listed under "to grind" to a fine paste. Whisk the yogurt and combine the grounded paste. 
3). In a pan add chopped ash gourd pieces along with salt, turmeric powder and needed water. Let it cook, until the pieces becomes soft.
4). Once the pieces are cooked, strain if there is excess water. Then add the yogurt masala and let it cook in medium heat for 5 minutes. When it begins to boil briskly, switch off. 
5). Heat coconut oil in a pan, add mustard and let it splutter. Then add curry leaves and saute till aromatic and switch off. Pour this seasoning on the kootu and combine. Garnish with coriander leaves. 
Serve with steamed rice and Poriyal. 

 Notes :-
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# You can use the cooked water(used for cooking ash gourd) while grinding the masala.
# Coconut oil adds flavor to the kootu, however you can use any oil.  
# For rich taste, you can also add cashews or almonds while grinding. 
# You can also use chow chow, Mango or bottle gourd instead of ash gourd. 
# Roasted gram is used for thickening.  

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