Poosanikai puli kootu
Traditional South Indian gravy with ash gourd, cooked in a tamaind based gravy
Servings: 4
Ingredients
- 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.
Notes
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.
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.
