Ashgourd Kadhi | पेठे की कढ़ी | Healthy Recipe | Sanjeev Kapoor Khazana

Ashgourd cooked in a coconut paste and when tempered with a coconut oil tempering, is a.
basic veggie made remarkable.

ASHGOURD KADHI.

Components.

400 grams ash gourd (petha), peeled, deseeded and cut into 1 inch cubes.
Salt to taste.
1/4 tsp turmeric powder.
1/2 cup whisked yogurt.
Paste.
1/2 cup scraped fresh coconut.
1 inch ginger, approximately sliced.
2-3 green chillies, slit.
2 tablespoons soaked Bengal gram (chana dal).
1 tsp cumin seeds.
Tempering.
2 tbsps coconut oil.
1 tsp mustard seeds.
2 dried red chillies, diagonally halved.
10-12 madras onions, thinly sliced.

Technique.

1. Put the ash gourd cubes in an earthen pot. Include 2 cups water, and salt and blend well. Cover and cook for 10-12 minutes or till done.
2. To make the paste, put coconut in a mixer container. Add ginger, green chillies, soaked Bengal gram, cumin seeds and 1/2 cup water and grind to a great paste.
3. Transfer the paste into the ash gourd mix and blend well. Let the mixture concerned a boil.
4. Lower the heat to low, include yogurt and mix well. Include water, mix and cook for 2-3 minutes.
5. To make the tempering, heat coconut oil in another pan. Add mustard seeds and let them splutter. Add dried red chillies and madras onions and sauté till clear. Instantly put this into the kadhi and blend well.
6. Transfer into a serving bowl and serve hot.

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Ashgourd Kadhi | पेठे की कढ़ी | Healthy Recipe | Sanjeev Kapoor Khazana

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19 Comments

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  5. This is one of keralite’s feast dish named as kumbalanga moru curry. Kumbalanga means ashgaurd, moru means beated curd. Our keralite’s favourite curry.

  6. Nice dish but it should be call ‘curry’ and not ‘kadhi’…..its ash gourd coconut curry.

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