Spaghetti squash/water melon rind mor kuzhambu(yogurt gravy)

Ingredients

Spaghetti Squash(chopped into small cubes)                           - 1 cup

Water melon rind(skin peeled and chopped into small cubes) - 1 cup

salt                                                                                             - as per taste

turmeric powder                                                                        - 1 tsp

Asoefatida                                                                                 - a small pinch

Curd(yogurt)                                                                             - 1/2 cup or more as required

Water as required

To grind

Almonds(toasted)      - 6-7 

Black pepper corns    - 4-5 (number as per spice level)

Urad dal(toasted)       - 1/2 tsp        

 To garnish

Oil                   - 1 tsp

Mustard seeds - 1 tsp

curry leaves     - 2 - 3 

red chillies       - 2

Cook the watermelon rind and squash in water just enough to immerse them with salt and turmeric powder. Grind the almonds, pepper corns and urad dal. Mix them in thick curd (yogurt).Once the squash/watermelon rinds are cooked, lower the heat and add the yogurt(curd) mixture to it.

Switch off the stove once it start to boil.

Heat the oil and add the mustard seeds, once they splutter add the rest of the garnish ingredients.

Add this to the cooked gravy.

The gravy goes well with rice, dosai, adai and noodles.