Ash Gourd Porial is a traditional South Indian recipe. Known for its simplicity and health benefits, this dish has won the hearts of many with its mild yet delightful taste.
Ash Gourd Porial, also known as Vellai Poosanikkai Poriyal in Tamil, is a simple yet delicious side dish that hails from the southern regions of India. The star ingredient, ash gourd (also called white pumpkin or winter melon), is a mild-flavored vegetable that lends itself well to various cooking methods.
Ash gourd is renowned for its numerous health benefits. It's low in calories and packed with essential nutrients like vitamins, minerals, and dietary fiber. This vegetable is often included in Ayurvedic and traditional Indian medicine for its cooling properties and potential to aid digestion.
Now, let's explore how to make Ash Gourd Porial:
Ingredients:
- 2 cups ash gourd (winter melon), peeled and diced
- 1/2 cup grated coconut
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (black gram lentils)
- 2-3 dried red chilies, broken into pieces
- A pinch of asafoetida (hing)
- A few curry leaves
- Salt as needed or 1 tsp.
Method:
- Start by peeling the ash gourd, removing the seeds, and dicing it into small, even pieces.
- Grate the fresh coconut and set it aside. You can use frozen grated coconut if fresh is not available.
- Heat oil in a pan or kadai. Add mustard seeds and allow them to splutter. Then, add urad dal, broken dried red chilies, a pinch of asafoetida, and a few curry leaves. Sauté until the dals turn golden.
- Add the diced ash gourd to the tempering. Season with salt and stir well.
- Cover the pan and let the ash gourd cook over low to medium heat. Stir occasionally to prevent sticking. The ash gourd should become tender but not mushy.
- Once the ash gourd is cooked, add the grated coconut to the pan. Gently mix it with the cooked ash gourd.
- Your Ash Gourd Porial is ready to be served. Enjoy it as a side dish with rice, sambar, rasam, or any South Indian curry of your choice.
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