Poosanikai kootu with tamarind | ash gourd kootu is the one which is made in mils place during all festivals like Deepavali, Pongal, Tamil new year, navaratri pooja and the list goes on. Whereas my mom makes Sambar for most of the occasions. All of them in the family likes this kootu very much and some times ash gourd will be replaced with brinjals too. Traditionally raw peanuts are added to this kootu but many times we replace them with black channa too.
We call it as poosnikai puliita kootu ( ash gourd kootu with tamarind) . This recipe is similar to Arachuvitta sambar but with a few small variations.
This recipe I clicked long back, but somehow missed posting. When I was seeing the pictures album today, I saw this and as the pictures looked decent, I thought I would post. The step-wise pictures will be updated with good ones soon.
Checkout my Poosanikai Kalyana kootu . (without tamarind), Vazhakkai kootu
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Take out the skin of the ash gourd and cut them into cubes. Soak the peanuts for an hour and pressure cook it without adding much water. Add a little salt while cooking the peanuts. Pressure cook the toor dal by adding a little turmeric powder. The dal should be mushy.
Poosanikai puli kootu
Traditional South Indian gravy with ash gourd, cooked in a tamaind based gravyServings 4Ingredients
- ¼ cup Poosanikai | Ash gourd cubed
- 1 and 1/4 cup Tamarind extract
- 1 and 1/4 tsp Sambar powder
- ¼ cup Toor dal un cooked
- 3 tbsp Raw Peanuts
- ½ tsp Turmeric powder
- Salt As needed
- Asafoetida a pinch
- 3 tsp Oil
- ½ tsp Mustard seeds
- Curry leaves few
To Grind
- 1 tbsp Grated Coconut
- 2 tsp Coriander seeds | Dhaniya
- ½ tsp Urad dal
- 2 Red chilli
- 1 tsp Channa dal
Instructions
- Take out the skin of the ash gourd and cut them into cubes. Soak the peanuts for an hour and pressure cook it without adding much water. Add a little salt while cooking the peanuts. Pressure cook the toor dal by adding a little turmeric powder. The dal should be mushy.
- Roast all the ingredients given under the head "To Grind". Roast by adding a few drops of oil.
- When the dals turn golden brown colour switch off the flame and allow this to cool.
- Meanwhile, in a pan add the cut ash gourd and add the tamarind water.
- Add salt, turmeric powder, asafoetida, sambar powder, and salt. Let this boil for a few minutes till the raw smell of the tamarind and sambar powder goes. While it is cooking in the half way add the cooked peanuts. Drain extra water if any, before adding it.
- Add the cooked toor dal and grind the ingredients which we roasted. Grind using a little water and make it into a paste.
- Let this boil nicely and then temper with mustard seeds and curry leaves.
- We had cabbage carrot curry. You can have this with any dry curry of your choice.
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Notes:
1. Peanuts can be replaced with black channa or white channa. 2. Soak it overnight for 7 hours and make it in the same way. 3. Poosanikkai puli kootu pairs well with idli and dosa too.
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- Roast all the ingredients given under the head “To Grind”. Roast by adding a few drops of oil.
- When the dals turn golden brown colour switch off the flame and allow this to cool.
-
- Meanwhile, in a pan add the cut ash gourd and add the tamarind water.
- Add salt, turmeric powder, asafoetida, sambar powder, and salt. Let this boil for a few minutes till the raw smell of the tamarind and sambar powder goes. While it is cooking in the half way add the cooked peanuts. Drain extra water if any, before adding it.
- Add the cooked toor dal and grind the ingredients which we roasted. Grind using a little water and make it into a paste.
- Let this boil nicely and then temper with mustard seeds and curry leaves.
- We had cabbage carrot curry. You can have this with any dry curry of your choice.
- Peanuts can be replaced with black channa or white channa.
- Soak it overnight for 7 hours and make in the same way.
- Poosanikkai puli kootu pairs well with idli and dosa too.
romba authentic dish 😀 we use to prepare when occasion comes. more kuzhambu and araichutvita dish are the main one 😀 loved peanut version
we also do with with black channa.. Looks yum
I make this so often.. so healthy and delicious
healthy, delicious kootu
Healthy and delicious looking kootu.
Deepa
North arcot festival dish even my mil makes the same. Liked your detailed explanation.great work jey
North arcot festival dish even my mil makes the same. Liked your detailed explanation.great work jey
Yes sivaranjani, we belong (in my mil's side) from North Arcot only.
wow tis is unique one..love to try it
Looks really good and delicious.. thanks for the recipe!!