Ash Gourd Moor (Mor, Buttermilk) Kootu

I love spiced yogurt / butter milk. I will love replace plain yogurt with some flavour anytime. My rest of the family is so in to yogurt. They can eat yogurt / buttermilk any form. So any dish with yogurt/buttermilk is our family's favourite. 
Ash Gourd  - 3 Cups
Curd / buttermilk (fresh not sour) - 1 cup
Coconut gratings - 3 tablespoons
Rasam Powder - 1.5 teaspoon
Salt - 1/2 teaspoon or as per taste
Oil - 1 teaspoon
Mustard - 1/2 teaspoon

Turmeric powder - 1/4 teaspoonFenugreek - 1/4 teaspoon
Red Chilli - 3
Urad Dhal (dal) - 1 teaspoon

Rice flour - 1 teaspoon (needed only of it is watery)Curry leaves - few

Remove the skin, seeds from ash gourd and cut it into small pieces. Grind coconut, Rasam powder to a paste by adding butter milk.
Put the ash gourd in a vessel with salt and turmeric and cook on medium flame till it is half cooked. 
Heat the kada and add oil. Add mustard seeds. When it pops up add urad dhal, Curry leaves and Red chilli. Fry till urad dhal is brown in color. Add cooked ash gourd and grinded paste. Let it boil for 2 mins. If it is watery, mix rice flour in the water and add. Let it boil for another 1-2 mins.
Remove from stove and cool it.

Note: You can also prepare this kootu with Bottlegourd or with Cucumber.