Pooshanikai Karamudhu is a tasty dry dish served in some monasteries or ashrams. It is prepared by stir frying ash gourd with spices. The dish tastes great with plain rice.
- 1/2 kilogram Ash gourd / vellai pooshanikkai, cut into cubes
- 2 tablespoons Oil
- Few curry leaves
- 2 Red chillies
- 1/2 teaspoon Urad dal
- 1 pinch asafetida
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Turmeric powder
- Salt as per taste
- 2 tablespoons Mel podi (roasted powder of methi seeds, chana dal, coriander seeds, dry red chillies and pepper)
- 2 tablespoons Grated coconut (optional)
- Heat oil in a pan and splutter mustard seeds, curry leaves, urad dal, and red chillies.
- Add asafetida, turmeric powder and coconut. Mix well.
- Add ash gourd and salt. Saute.
- Cover and cook till ash gourd is cooked.
- Add mel podi and mix well and sauté for 2 more minutes.
- Serve pooshanikkai karamudhu warm with rice.