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13 December 2012,23:00 by
J.Sujatha

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PULI KUZHAMBU

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Spice Paste: Dry roast the coconut till golden and set aside. Fry the remaining ingredients in 1 tablespoon oil till the dhals turn golden.
  • Grind to a fine paste adding coconut, tamarind and some water. Set aside.
  • Heat 5 ml of oil and add all the ingredients for tempering.
  • When the mustard seeds splutters, add the ash gourd, salt and 500 ml of water. Cover and simmer till the vegetable is tender.
  • Add the green chillies, spice paste and jaggery and simmer for a few minutes for the flavours to blend.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice.

INGREDIENTS

  • 250 grams ash gourd, cut into small cubes
  • 2 green chillies, slit lengthwise
  • A lime-sized tamarind ball, soaked and juice extracted
  • 1 tablespoon grated jaggery
  • Salt to taste
  • A bunch of coriander leaves, chopped fine for garnishing

Spice Paste

  • 125 grams grated fresh coconut
  • 1 tablespoon Cooking oil
  • 6 dry red chillies
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon white sesame seeds
  • 1 tablespoon Bengal gram dhal
  • 1 tablespoon black gram dal
  • 1 tablespoon coriander seeds
  • ½ teaspoon asafetida powder

Tempering

  • 1 teaspoon Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon black gram dhal
  • 1 red chilli, halved a few curry leaves

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