Kumbalanga/Ash gourd - 1 big piece chopped into small cubes(I get cut pieces from a whole ash gourd-about 200 gms)
Turmeric Powder- 1/2 tsp
Salt to taste
Thick curds - 1/2 cup
Grated coconut - 1/2 of one coconut(medium)
Jeera/Cumin seeds - 1/2 tsp
Green chillies-1 or 2(depending on the chillyness)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1/4 tsp
Curry leaves - 1 sprig
Method
Cook ash gourd in 3/4 litres of water with turmeric. When it is cooked,add salt to taste. Add the coconut paste at this stage. Simmer for 3 minutes till everything gets mixed. Switch off the flame. Prepare seasoning in a pan and add all the ingredients one by one. Add it to the pulisheri. Beat the curds with a fork and add to the pulisheri when it is cooled a bit.
Serve hot with rice!!
