Ingredients
Kumbalanga /Ash gourd (cut into 1"cubes)-1to1 1/2 cups
Green chilies (cut vertically)- 2 nos
Grated coconut 1/2 cup
Cumin seeds- 3/4 tsp
Turmeric powder 1/2 tsp
Yogurt- 2cups
Water
Salt to taste
For tempering
Mustard seeds
Fenugreek seeds 1/4 tsp(optional)
Shallots(chumanulli) sliced- 2 nos
Curry leaves- 1 sprig
Red chilies- 3 nos
Oil
Method
Grind together grated coconut, turmeric powder, and cumin seeds with enough water to form a smooth paste. Keep it aside.
Cook kumbalanga/ash gourd along with green chilies, water, and salt to taste.
Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
Switch off the stove and add yogurt stirring continuously. Add salt to taste.
For tempering
Heat oil in a pan, add mustard seeds and let it splutter. Add fenugreek seeds,shallots,curry leaves and red chilies and sauté till shallots turn golden brown.
Pour it over the pulishery and serve.
Serve with rice.
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