Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

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Vellai poosanikai poriyal

Ash gourd also called white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a brilliant wholesome vegetable that could be a wealthy supply of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It’s used to deal with weight problems and helps to take care of the PH ratio in our physique.

Ash gourd rasavangi is our household favorite recipe. Aside from this, I add ash gourd in additional kuzhambu which supplies a lodge style and taste. Lately I attempted this white pumpkin stir fry / Vellai poosanaikai poriyal as aspect dish for sambar rice. Its preparation is so easy and takes very much less cooking time as ash gourd is a watery vegetable.

Mates, do do this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Get pleasure from.

Vellai poosanikai poriyal

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.

 

Delicacies: Tamil nadu

Class: Aspect dish

Serves: 3

Prep time: 10 Minutes

Cook dinner time: 20 Minutes

Whole time: 30 Minutes

 

  • Ash gourd / Vellai poosanikai – 1/2
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Hing / Asafoetida – 1/4 tsp
  • Curry leaves – few
  • Cumin seeds – 1/2 tsp
  • Sambar powder – 1/2 to 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as wanted
  • Grated coconut – 1/4 cup
  • Coriander leaves – to garnish

HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL

  1. Wash and peel the pores and skin of Ash gourd. Take away the seeds and flush half within the center. Chop into cubes. Put aside.
  2. Warmth oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
  3. Decrease the flame and add the turmeric powder, sambar powder and salt.
  4. Add the chopped ash gourd items and blend properly in low flame.
  5. Cowl prepare dinner in low flame until ash gourd is cooked mushy. Change off the flame.
  6. Add grated coconut and chopped coriander leaves. Combine gently and serve with rice or roti.

METHOD – STEP BY STEP PICTURES

  • Wash and peel the pores and skin of Ash gourd. Take away the seeds and flush half within the center. Chop into cubes and put aside.

    • Vellai poosanikai poriyal

  • Warmth oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.

  • Decrease the flame utterly. Add turmeric powder, sambar powder and salt. Combine rapidly with out burning.

    • Vellai poosanikai poriyal

  • Add the chopped ash gourd items. Combine rapidly to coat the masala in low flame. Cowl prepare dinner with lid until ash gourd is cooked mushy however be certain that it retains its form.

    • Vellai poosanikai poriyal

  • Change off the flame. Add grated coconut and chopped coriander leaves. Combine properly and serve with sambar rice, curd rice, combine with plain rice and roti. 
  • Vellai poosanikai poriyal

Notice

  • You need to use the identical methodology and make poriyal with chow chow, knol khol, yellow pumpkin.
  • For variations, you should utilize plain purple chilli powder as an alternative of sambar powder.
  • Use coconut oil for good flavour.

Wholesome and straightforward Ash gourd poriyal is able to serve with rice.

 Vellai poosanikai poriyal


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