Here is a Coconut  and curd based gravy dish  very popular with  Kerala GSBs ! You can use Colcassia  ( avla Mande ) , Yam , Suran  also to this ..Here I have used only Ash gourd / Kuvale  . each combination gives a unique taste to the dish ! You can make good use of sour curds to make a lip smacking curry! This dish is a must on Diwali Day!

Ingredients : –

1. • Kuvale chopped into square pieces – 1/2 cup .
   • Grated coconut – 1 cup
   • Red chilies – 5-6 as per taste ( Green chilies can be used instead of Red ones )
   • Sour buttermilk or curds – 1 cup
   • Mustard seeds ,jeera oil & curry leaves for seasoning!
   • Salt to taste
   • If using avla mande & yam / Kaachil  , suran /surnu- 1/2 cup each – chopped

Method :-

1.   Pressure cook or in a vessel the chopped kuvale with salt  till soft but not mushy .               
2. Fry the chilies in a little oil taking care not to burn them .Grind to a fine paste – grated coconut , turmeric powder ( I add  because  my family doesn’t like to  avoid this ), & the  red chilies . Add it to the cooked Kuvale .         
3. Bring this to a boil , then reduce flame & let simmer for just two more minutes . If using buttermilk add it & again bring to a boil . switch off once you see the bubbles . If using curds . whisk it well .
4. Now add the whisked curds only after the gravy has cooled down a bit .  Check for salt.        
5. Heat the oil , Splutter mustard seeds , then add the jeera & curry leaves . Pour this over  the curry & keep covered for a few minutes !Enjoy this with rice and pappads !
   Here is a pic of Kaachila Ambat ( Yam )  by my friend –Chitra Suresh‎. She has used the same method – expect used green chillies instead of red !
   
   

When you use green chillies   with Kuvale & mande ..you dont add haldi powder . this gives a yummm ambat and is known as Amboos ambat