Buttermilk Gravy with White Gourd

This is a dish that is unique to South India. This dish is quite different from the usual sauces and stews of India, which typically use a tangy base. This dish uses buttermilk as the base along with a variety of ingredients blended together. It is quite tasty and it grows on you like classical music.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Channa Dahl, Cilantro, Coriander, Cumin Seeds, Curry Leaves, Green Chillies, Mustard Seeds, Olive Oil, Rice, Toor Dahl, Turmeric, Yoghurt

Spiced Buttermilk with Veggies - It lends itself to many vegetables. Versatile!

Spiced Buttermilk with Veggies - Coriander and Cumin etc. How can it go wrong?

Spiced Buttermilk Stew with Veggies

Print recipe

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Vegetarian
Meal type	Side Dish
Misc	Serve Hot
Region	Indian

Ingredients

2 cups White Gourd (aka Ash Gourd) (peeled and cut into 1 inch squares)
1/2 cup Grated Coconut (freshly grated or pieces)
2 tablespoons Coriander Seeds
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
2 tablespoons Channa Dahl
2-4 Green Chillies (Serrano Peppers)
2 cups Plain Yoghurt
2 tablespoons Sour Cream
2 teaspoons Salt
2 tablespoons Olive Oil
6-8 cups Water
8-10 Curry Leaves (Kadi Patta, Karuveppilai) - optional (Enhances the flavor significantly)

Note

Serving Suggestions:
1) This sauce/stew is usually served with Cooked Toor Dahl. See Recipes under 'Indian Basic' Category.

Options:
1) You can substitute Ash Gourd with Chayote Squash, Eggplant or Fresh Okra.

Directions

Step 1
Soak coriander seeds, cumin seeds and channa dahl in half a cup of water in a small bowl. Set aside.
Step 2
Place a medium sized non-stick saucepan on medium heat. Add oil.
Step 3
When oil is heated, add mustard seeds.
Step 4
When mustard seeds start crackling frequently, add the gourd pieces and curry leaves. Stir for a minute.
Step 5
Add 4 cups of water, turmeric powder and 1 tsp salt. Mix well.
Step 6
Cook for 3 minutes. Check a piece of gourd with a tooth pick. If cooked, switch off the stove. If not, cook for another 2 minutes. The Gourd must be firm but cooked. Do not overcook. When the dish is ready, the Gourd pieces must still be firm.
Step 7
In the blender jar, place the soaked ingredients, grated coconut, green chillies and 1/4 cup of water.
Step 8
Grind the mixture, starting with low, then increasing it to medium and then high. Grind until it becomes a smooth paste, adding a little water as necessary.
Step 9
On low heat, add the ground paste to the Gourd mixture. Cook for 2 minutes, stirring frequently. If the mixture is too thick, add water. The mixture should not stick to the pan.
Step 10
Add the yoghurt, sour cream and a cup of water in the blender jar and blend for a minute.
Step 11
Add the blended buttermilk to the Gourd mixture in the sauce pan, still on low heat.
Step 12
When the surface become foamy and the mixture is heated through, the Buttermilk Stew is ready. Switch off the stove.
Step 13
Please see Recipe under "Indian Basic" Category for Cooking Toor Dahl.