An ancient vegetable with incredible genetic diversity that spans several regions of Japan, In Indonesia, China, and Indo-Malaysia, the ash gourd a perennial,is a versatile vegetable. Chinese literature praises its medicinal value in texts from the 5 to 6th century AD. And ayurveda claims its efficacy in treating ulcers, opioid addiction, kidney diseases, and many more. A zero-fat vegetable , this very low-calorie gourd is a weight watchers delight.
Known as Kushmanda in Sanskrit, the name signifies the divine mother credited with creating the world with her divine smile. Poosanikai, kumbalangam, pethakaddu are the vernacular names for this popular vegetable. Foodialogues brings to you a simple Poosanikai more kootu , a delicious tangy gravy that goes well with hot steaming rice. A simple fare that is satiating and delicious.
Food Hacks: Tips on how to select a perfect Ash Gourd
Poosanikai Mor Kootu Recipe:
Ingredients for Poosanikai Mor Kootu:
- White pumpkin – 500 gms (peeled and cut in cubes)
- Curd – 1 cup
- Salt as required
- Fresh coconut gratings – 4 tbsp
- Green chillies – 3
- Coconut oil – 2 tsp
- Carom seeds/ajwain/omam – 1/5 tsp
- Curry leaves – 1 sprig
Preparation Method for Poosanikai Mor Kootu:
- In a heavy bottomed pan, boil white pumpkin along with salt. Cover and cook till translucent.
- Grind coconut and green chillies to a fine paste
- Once the pumpkin is cooked, add the paste and mix well. Simmer till it becomes thick.
- When warm, mix in the curd.
- Temper with curry leaves and omam.
- Serve hot with rice.
Note: Tender banana stem / Chow Chow / Mulaikeerai/ thandu keerai/ mangalore cucumber can be used instead of white pumpkin.
Delicious “Poosanikai Mor Kootu” is ready 🙂
