White pumpkin in Yogurt based Gravy/ Nellai More Kozhambu/ Laukhee Dahi Sabzi

Nellai More Kozhambu is a popular gravy of the Tirunelveli region in Tamilnadu in India.  There are two versions of this gravy – both of them go well with steamed rice and can be prepared with different vegetables like White Pumpkin, Drum Stick, Ladies Finger (Okra) or Colacoasia.

Ingredients for Grinding:

Grated Coconut – ½ cup

Split Black Gram (Urad Dal) – 1 tbsp

Fenugreek (Methi) seeds – ¼ tsp

Dry Red Chilli- 2 Broken

Oil- ½ tsp

Ingredients for Tempering:

Oil-1 tbsp

Mustard (Rai) seeds- ½ tsp

Curry Leaves- 1 string

Asafoetida (Hing) – 1 pinch

Other Ingredients:

Yogurt (Dahi/ Curd) – 300 ml

Ash Gourd (White Pumpkin) – 200 gms

Chilli Powder – ¼ to ½ tsp

Sugar – ¾ tsp (Optional)

Turmeric Powder (Haldi) ¼ tsp

Salt to taste

Cilantro – 1 tbsp (finely chopped)

Preparation:

Peel the thick skin off the Ash Gourd, cut into big chunks, wash well and drain.

Heat Oil in pan. Add Dry Red Chilli, Black Gram (Urad Dal), and Fenugreek and stir fry till the Urad Dal becomes pink.

Cool it and grind to a fine powder.

Add the grated Coconut, little water and grind to a fine paste.

Whisk the Curd smooth. Add the above masala and whisk again and keep aside.

Heat 1 tbsp oil in a pan. Add Mustard and allow it to crackle. Add curry leaves and Asafoetida and stir fry for 10 seconds.

Add 1 cup of water. When it starts boiling, add the Ash Gourd, little Salt and Turmeric Powder.

Cover with a lid and cook in low to medium flame till the vegetable becomes soft.

Add the Curd mixture, salt, chilli powder and sugar. Add water according to the consistency required. Check for salt sufficiency and add, if required.

Stir cook for 4 to 5 minutes taking care to avoid curling of the curd.

Done!

Serve with steamed Rice.

Notes:

Do not use sour Curd. Sugar is optional. Cook the gravy on low heat to avoid curdling of Curd.