Poosanikkai More Kootu / Ash Gourd Buttermilk Stew

Recipe Categories: Indian

Poosanikkai More Kootu/Ash Gourd Buttermilk Stew



  • Poosanikkai/ Ash Gourd – 2 chopped
  • Curd (beaten) – 1 cup
  • Salt – to taste

For Grind:

  • Channa Dal – 1 tbsp
  • Coconut – 3 tbsp
  • Green chilies – 2 nos or to taste
  • Cumin seeds – 1 tsp

For Tempering:

  • Coconut oil/any cooking oil – 2 tsp
  • Mustard seeds – ½ tsp
  • Urad dal (Broken) – ½ tsp
  • Asafoetida – 2 pinches
  • Curry leaves – 1 sprig


  • Remove the skin from the Poosanikkai/ Ash Gourd and cut into small cubes.
  • Take a heavy bottom pan add the chopped Poosanikkai/ Ash Gourd and add little water (approx. ¼ cup, do not add more water). Add enough salt, mix it well and cover it with lid. Let it cook until it gets tender. If needed add some more water.
  • Soak the Channa dal for half an hour. Grind it with coconut, green chilies and cumin seeds to the paste consistency.
  •  After Poosanikkai/ Ash Gourd cooked well, add the ground paste and mix it well. Let it cook for 2 minutes and finally add the curd and mix it well. Switch off the stove.
  • Heat the oil, add Mustard seeds. When it splutters add Urad dal. Finally add the asafoetida and curry leaves and mix it well. Pour it into the gravy.
  • Serve it hot with rice or as a side dish for spicy dishes.


  • If the gravy is too watery add 1 tbsp of rice flour and mix it with little water and pour it in to the gravy, let it boil for 2 minutes.
  • Poosanikkai has lot of water content so it doesn’t need lot of water, while adding water add carefully.

There are 1 Comment

  1. Posted by Ponnammal Balasubramanian Reply

    It is a nice dish, not only as a side dish but can also be
    mixed with rice, which will be very tasty to eat with Vadam.

    Ponnammal Balasubramanian

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