Ash gourd stir fry, also known as vellai poosanikai poriyal in Tamil, is a simple, healthy and mild South Indian side dish made with coconut oil, simple spices and fresh grated coconut. Here is how to make easy white pumpkin poriyal with step-by-step photos.
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.
Quick Notes for US & Abroad Kitchens
- Sourcing Ash Gourd / White Pumpkin: Available year-round in Indian grocery stores (like Patel Brothers) and Asian / Chinese supermarkets, usually sold as cut wedges wrapped in cling film or whole winter melons. Look for firm, dense pieces with crisp white flesh and fresh seeds.
- Moisture Management & Water: Ash gourd releases a generous amount of its own natural juices as it cooks. Do not add any water while cooking. Keeping the kadai covered on low heat will allow the vegetable cubes to cook tenderly in their own steam without turning mushy.
- Grated Coconut: Freshly grated coconut or frozen grated coconut (such as Daily Delight or Deep from Indian grocers) works great. If using frozen, thaw for 15 minutes at room temperature before stirring it into the warm poriyal.
- Stovetop Heat Control: On electric coil or glass-top induction cooktops abroad, maintain heat strictly on medium-low once spices are tempered so the sambar powder does not scorch, and let the ash gourd simmer gently until translucent and soft.
Ash gourd stir fry | Vellai poosanikai poriyal recipe
Ingredients
Main Ingredients
- ½ Ash gourd / Vellai poosanikai (approx. 500 g / 1.1 lb)
- 1 tbsp Coconut oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ¼ tsp Hing / Asafoetida
- 1 sprig Curry leaves few
- ½ tsp Cumin seeds
- ½ – 1 tsp Sambar powder
- ¼ tsp Turmeric powder
- Salt (as needed / to taste)
- ¼ cup Grated coconut (approx. 20 g / 0.7 oz)
- Coriander leaves (chopped to garnish)
Instructions
- Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside.
- 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.
- 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.
- Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, plain rice and roti.
Notes
- 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.
Sharing is caring
Healthy and easy Ash gourd poriyal is ready to serve with rice.
