Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

Vellai poosanikai poriyal

Ash gourd also known as white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a super healthy vegetable that is a rich source of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It is used to treat obesity and helps to maintain the PH ratio in our body.

Ash gourd rasavangi is our family favourite recipe. Apart from this, I add ash gourd in more kuzhambu which gives a hotel taste and flavor. Recently I tried this white pumpkin stir fry / Vellai poosanaikai poriyal as side dish for sambar rice. Its preparation is so simple and takes very less cooking time as ash gourd is a watery vegetable.

Friends, do try this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Enjoy.

Vellai poosanikai poriyal

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.

 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 

INGREDIENTS

  • Ash gourd / Vellai poosanikai – 1/2
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Hing / Asafoetida – 1/4 tsp
  • Curry leaves – few
  • Cumin seeds – 1/2 tsp
  • Sambar powder – 1/2 to 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as needed
  • Grated coconut – 1/4 cup
  • Coriander leaves – to garnish
HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL
  1. Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes. Set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
  3. Lower the flame and add the turmeric powder, sambar powder and salt.
  4. Add the chopped ash gourd pieces and mix well in low flame.
  5. Cover cook in low flame till ash gourd is cooked soft. Switch off the flame.
  6. Add grated coconut and chopped coriander leaves. Mix gently and serve with rice or roti.
METHOD – STEP BY STEP PICTURES
  • Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside.

    • Vellai poosanikai poriyal

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
  • Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning.

    • Vellai poosanikai poriyal

  • Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape.

    • Vellai poosanikai poriyal

  • Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, mix with plain rice and roti. 
  • Vellai poosanikai poriyal

Note

  • You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin.
  • For variations, you can use plain red chilli powder instead of sambar powder.
  • Use coconut oil for nice flavour.

Healthy and easy Ash gourd poriyal is ready to serve with rice.

 Vellai poosanikai poriyal

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