Ash gourd stir fry | Vellai poosanikai poriyal recipe
Simple, healthy and easy South Indian style Ash gourd stir fry (Vellai poosanikai poriyal / White pumpkin poriyal) made with coconut oil, sambar powder and fresh grated coconut.
Servings: 3 servings
Ingredients
Main Ingredients
- ½ Ash gourd / Vellai poosanikai (approx. 500 g / 1.1 lb)
- 1 tbsp Coconut oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ¼ tsp Hing / Asafoetida
- 1 sprig Curry leaves few
- ½ tsp Cumin seeds
- ½ - 1 tsp Sambar powder
- ¼ tsp Turmeric powder
- Salt (as needed / to taste)
- ¼ cup Grated coconut (approx. 20 g / 0.7 oz)
- Coriander leaves (chopped to garnish)
Instructions
- Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
- Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning.
- Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape.
- Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, plain rice and roti.
Notes
- You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin.
- For variations, you can use plain red chilli powder instead of sambar powder.
- Use coconut oil for nice flavour.