Veg Paya, Ash Gourd Paya, How to make Poosanikai Paya

Whenever I’m at home in Ambur, MIL makes this soulful muslim style veg/ vellai poosanikai paya — a thin, spiced coconut stew featuring ash gourd that gently melts into the gravy. It’s one of those dishes that never announces itself but always makes the meal feel complete.

⚠️ Copyright & Recipe Disclaimer
This Veg Paya (also called Muslim Paya, Vellai Poosanikai Paya, or Ash Gourd Paya) is an original family recipe from Sandyathome. Please do not copy, rewrite, or share this recipe or idea in any form. This content is protected and belongs to our family tradition. Kindly respect the originality and effort behind it.

Unlike kurmas that lean creamy or thick, this veg paya is light, loose, and brothy. A bit peppery, a bit sweet from the ash gourd, and deeply aromatic from the whole spices and sautéed masala paste. And yet — it’s incredibly gentle on the body, especially during hot days or postpartum months.

This dish reminds me that comfort doesn’t always come with rich gravies — sometimes it arrives as a quietly simmering ladle of muslim style veg paya on your plate.

Bite of History – The Quiet Story of Veg Paya

Paya was once a dish made with goat trotters, slow-cooked until the broth turned rich and full of flavor. But not every home cooked with meat all the time. So, many families — especially in places like Ambur — started making vegetarian versions of paya using everyday vegetables.

Ash gourd, or vellai poosanikai, was one of the most loved choices. It’s soft, gentle on the stomach, and soaks up spices beautifully. It gave the same comforting feel as the original meat paya — but with a light, homely touch.

This kind of paya may not be famous in restaurants, but it’s special in many homes. It’s the kind of dish grandmothers quietly made — especially during summers or after delivery — to show love, care, and comfort through food.

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Ingredient Roles – Muslim Style Paya

Ingredient	Role in the Dish
Ash Gourd (Poosanikai)	Main vegetable – absorbs flavor and gives soft, melt-in-mouth texture
Onion	Base flavor and sweetness after sautéing
Tomato	Adds gentle tang and body to the gravy
Coconut (grated)	Makes the paya creamy and soothing without being heavy
Cashews	Adds natural thickness and subtle richness to the paste
Clove, Cardamom, Peppercorn	Warmth, depth, and light spice — key to paya aroma
Jeera (Cumin Seeds)	Earthy, digestive spice that balances the coconut
Saunf (Fennel Seeds)	Sweet aroma — pairs well with ash gourd’s gentle flavor
Star Anise (small piece)	Adds a soft, slightly floral spice note
Turmeric Powder	Natural color and earthy base spice
Coriander Powder	Gives body and a mild nutty flavor
Garam Masala	Final warmth and finishing touch to round off the flavor
Oil	For sautéing and blooming the spices
Curry Leaves & Green Chili	Optional, but adds freshness and slight heat (used in base sauté)
Salt & Water	For taste and adjusting gravy consistency
Coriander Leaves (garnish)	For freshness and a clean finish on the palate

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Veg Paya, Ash Gourd Paya, How to make Poosanikai Paya

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main, Side dishCuisine: South Indian, Tamil Muslim, Ambur StyleDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A light, flavorful vegetarian paya made with vellai poosanikai (ash gourd) simmered in a coconut-spice gravy — a soulful Ambur-style dish perfect for idiyappam or rice.

Ingredients for Muslim Style Veg paya

Main
1½ to 2 cups, 1½ to 2 Ash Gourd (Vellai Poosanikai) peeled & cubed (thick matchsticks)
2 cups 2 Water (for base)
To Saute
1 tablespoon, 1 Oil
1 nos. 1 Onion (medium, sliced)
2 nos. 2 Green Chili
1 sprig, 1 Curry leaves
1 teaspoon, 1 Ginger garlic paste
1 nos. 1 Tomato (small, chopped)
¼ teaspoon, ¼ Turmeric Powder
1½ teaspoon, 1½ Coriander Powder
1 teaspoon, 1 Garam Masala
To Grind
1 nos. 1 Clove
1 nos. 1 Cardamom
½ to 1 teaspoon, ½ to 1 Peppercorns
½ teaspoon, ½ Jeera (Cumin)
¼ teaspoon, ¼ Saunf (Fennel)
Star Anise, 1 small broken petal
5 nos. 5 Cashews
2 tablespoon, 2 Grated Coconut
2- 3 tablespoon, 2- 3 Water (to grind smooth)

Directions to make Poosanikai/Veg Paya

Whole Spices to Coconut Paste
Dry roast whole spices like cumin, fennel, clove, cardamom, pepper, star anise, cinnamon, and cashew. Add grated coconut and grind everything into a smooth masala paste with water.
Sautéing Onion and Aromatics
Heat oil and sauté sliced onions, curry leaves, green chilies, and ginger until golden and aromatic.
Spice Powder Mix
Add turmeric, coriander powder and garam masala to the sautéed onions and mix well until masala coats evenly.
Tomato Cooking + Blending
Add tomatoes and cook until mushy. Blend half of this onion-tomato masala with the coconut paste to give the gravy a smooth body.
Ash Gourd Cooking and Gravy Simmer
Add chopped vellai poosanikai to the remaining masala and 2 cups water cook till soft,(around 8 mins) then add the ground paste and simmer until paya reaches desired thickness.

Notes

1 cup = 250 ml

Directions to make muslim Style Veg paya with step by step images

Whole Spices to Coconut Paste
Dry roast whole spices like cumin, fennel, clove, cardamom, pepper, star anise, cinnamon, and cashew. Add grated coconut and grind everything into a smooth masala paste with water.
Sautéing Onion and Aromatics
Heat oil and sauté sliced onions, curry leaves, green chilies, and ginger until golden and aromatic.
Spice Powder Mix
Add turmeric, coriander powder and garam masala to the sautéed onions and mix well until masala coats evenly.
Tomato Cooking + Blending
Add tomatoes and cook until mushy. Blend half of this onion-tomato masala with the coconut paste to give the gravy a smooth body.
Ash Gourd Cooking and Gravy Simmer
Add chopped vellai poosanikai and 2 cups water to the remaining masala, cook till soft (around 8 mins), then add the ground paste and simmer until paya reaches desired thickness.

Pro Tips to make tasty Veg Paya / Ash Gourd Paya

Chop poosanikai into long, thick sticks — this mimics the traditional paya bone shape and gives the dish an authentic feel.
Don’t overcook the ash gourd — it should be soft but hold its shape to avoid turning mushy in the gravy.
Grind the coconut paste smooth for a silky gravy. If you prefer a slightly thicker paya, add a few soaked roasted gram (pottukadalai).
Use freshly grated coconut for best flavor. Frozen coconut works too, but thaw fully before grinding.
A quick ghee tempering with curry leaves before serving lifts the flavor beautifully.

Serving Suggestion Veg Paya

Serve this poosanikai paya hot with idiyappam, soft dosai, chapati, or plain rice.
Leftovers taste even better the next day — gently reheat with a splash of water.

FAQs – Ash Gourd/ Vellai Poosanikai Muslim Paya

Can I make poosanikai paya without onion and garlic?

Yes, you can! Just skip the sautéed onion base and grind tomato with coconut, spices, and raw ginger. The paya will still be flavorful and suitable for vrat or sattvic meals.

What is the difference between poosanikai paya and poosanikai kurma?

Poosanikai paya is lighter, with a thinner, soupy consistency and fewer rich ingredients. Kurma is thicker, often uses dal or yogurt, and is heavier in texture. Paya is usually served with idiyappam or dosai; kurma goes well with parotta or rice.

How to avoid watery or bland poosanikai gravy?

Make sure your coconut paste is ground fine and include the sautéed masala while grinding — it helps bind the flavors. Simmer well after adding the paste and don’t skip salt adjustment at the end.

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