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Ilavangaay moru kuzhambu – Age old Traditional recipe

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Adjust Servings:
500 gms Ash gourd
1 medium onion
few curry leaves
5 tbsp oil
Mustard seeds
4 tbsp fresh grated coconut
3 green chilli
1/2 tspn Jeera
1 medium pod garlic
as per taste salt
1/4 tspn turmeric powder
4 tbsp curd
enough for diluting - water

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Ilavangaay moru kuzhambu – Age old Traditional recipe


    Ash gourd also known as White pumpkin in India.

    • 30 mins
    • Serves 4
    • Easy




    Ilavangaay is nothing but Ash gourd called in Tamil and there are many age old recipes prepared out of this vegetable till date.

    Hello everyone,

    I am going to share an interesting recipe with you today. That is so full of nutrients and keeps you hydrated the entire day. It has also got many other nutritional benefits like, It has soluble fiber that is excellent for digestion. also it promotes healthy weight gain.

    So this is something you can give to your growing kids. although it is a traditional tamilnadu recipe, no matter whichever part of the earth you belong to, Just try it once! You would really cherish it. It somewhat tastes soury and spicy and full of extraordinary flavours.

    STEP 1

    You need a fresh ash gourd. Peel the skin. Cut into small dices. now in a pan heat oil, add mustard seeds, let it splutter. put curry leaves and one finely chopped onion. once you have sauted it add in this ash gourd. cover and cook for until they are soft completely. Sprinkle salt as per your taste and turmeric powder.

    STEP 2

    Here is the main part of this recipe. Masala – In a blender jar, add frehly grated coconut, Cumin seeds and green chilli along with only one pod of garlic. meaning there has to be a mild garlicy flavour but not pungent at all. grind it to a fine paste. pour into the cooked ash gourd and continue to cook for five minutes. since this mixture need not be cooked more than required, 5 – 7 mins is sufficient. else all the flavours will be lost.

    STEP 3

    In a big vessel take curd and whisk it well. we need buttermilk like consistency so adjust with water accordingly. add salt and set aside. now when the heat in this vegetable has completely reduced, add buttermilk slowly. it should not be poured onto hot mixture else it will curdle. Transfer to a good serving vessel.

    tastes best only with rice and any appalam – (Indian fryums) of your choice.

    Very simple. Very healthy.

    (Visited 194 times, 1 visits today)

    Monisha C.

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