Ash Gourd Pindikooram as the name suggests is a tasty dal dish that is prepared with ash gourd. Ash Gourd is also called as boodidha gummidikaaya in Telugu, saam poosani or vella poosani in Tamil.
When selecting an ash gourd, choose a gourd with no bruised marks or indentations. The melon should feel heavy for its size and can be recognized as being approximately the same size, shape and colour of a watermelon, but with a characteristic white, ash-coated surface. This powder is harmless to eat, but becomes sticky when it is wet. It should be rinsed from the surface before slicing the melon open. The interior should be white with a crisp and even texture. Uncut ash gourd can be kept for a month or more in a cool, dry storage area.
Now to this yummy healthy recipe ☺!!
Ash Gourd: 600 g
Toor Dal: ½ cup
Turmeric: ¼ tsp
Gingelly Oil: ¼ tsp
Coconut: 2 tbsp
Salt: as required
Mustard: ½ tsp
Urid dal: 1 tsp
Mor milagai: 4
Curry Leaves: a sprig
Ghee: 1 tsp
Remove the skin and scoop the seeds from the ash gourd. Wash it and chop into slightly big pieces. Pressure cook for 5 whistles or until soft.
Clean and wash the toor dal. Add a pinch of turmeric and a drop of gingelly oil and enough water. Pressure cook for 5 whistles or until soft. Keep these ready.
In a saucepan mix cooked dal, cooked ash gourd and required salt. Adjust water to get the desired consistency.
In a seasoning pan add ghee, mustard, urid dal, mor milagai, curry leaves and once it splutters and turns golden brown transfer to a plate.
Once the mor milagai is warm, cut them into pieces or slightly crumble them.
Pour the seasoning to the saucepan and add coconut and mix everything well.
Cook until It starts to boil. Switch off the flame.
Serve Ash Gourd Pindikooram with hot rice topped with ghee. Enjoy with oota ☺!!