Ash Gourd / Winter Melon Salted Lassi (Spiced buttermilk) ~ Day 158

Here is a healthy summer drink made with nutrient rich ash gourd/winter melon/posanikkai.  

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Preparation time: 5 minutes

Serves: 2

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Ingredients:

• Ash gourd / Winter melon / Posanikkai - 2 cups,  peeled and cubed
• Water - 1 cup
• Plain yogurt - 1 cup
• Lime juice - 1 tbsp
• Black salt / kala namak / himalayan salt - 1/4 tsp
• or
• Regular salt - to taste
• Freshly ground black pepper - 1/4 tsp
• Mint leaves - few

Method:

1. Place the ash gourd /winter melon in a blender along with 1 cup of water.  Blend until smooth.
2. Add the yogurt, lime juice, black salt or salt, black pepper, and mint leaves.  Blend until smooth.
3. Check for seasoning and adjust accordingly.  Serve immediately.

Poosanikai (Ash Gourd) Kootu / Winter Melon Stew ~ Day 69

A quick, simple yet delicious stew / kootu made with winter melon, also known as ash gourd or white pumpkin.  Gram / chana dal / yellow lentil is added for protein along with lightly spiced ground coconut.  

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Preparation time: 10 minutes + 1/2 hour soaking time

Cook time: 15 minutes

Serves: 4

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Ingredients: 

• Poosanikai / Winter melon - 4 cups, Peeled and cut into cubes
• Kadalai Paruppu / Chana dal - 3/4 cup
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste

To grind:

• Grated coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Red or green chilies - 3 or more
• Black peppercorns - 1/2 tsp
• Ginger - a small piece

For tempering:

• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method:

1. Wash and soak the chana dal in water for 1/2 hour.  Cook the dal until soft, on a stove top or in a pressure cooker.
2. Grind the ingredients in the "to grind" list into a coarse paste.
3. Place the melon in a saucepan and add to just cover the melon.
4. Cook over medium heat until the melons are tender and translucent.  Add turmeric powder and the cooked dal.  Bring it to a boil.
5. Add the ground paste and salt.  Stir and cook for 2 minutes over low heat.
6. Heat oil in a small skillet, splutter mustard seeds.  Add  urad dal and fry until golden brown.  Add asafoetida and curry leaves.  Pour the tempering over kootu / stew.  Mix well
7. Serve hot with steamed rice or quinoa.