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Poosanikai kootu recipe

Tamil brahmin style ash gourd kootu recipe
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: South indian gravy
Servings: 4
Author: Jeyashri suresh

Ingredients

  • 3 cups cubed ash gourd | white pumpkin
  • 1/3 cup Toor dal
  • ¼ cup chana dal
  • 1 tsp sambar podi
  • ¼ tsp turmeric powder
  • 2 pinches Asafoetida
  • 2 tsp coconut oil
  • 2 tbsp coconut
  • ½ tsp mustard seeds
  • Few curry leaves

To roast and grind

  • 1 tsp oil
  • 3 tsp coriander seeds
  • 3 tsp chana dal
  • 3 red chili
  • 3 tbsp coconut

Instructions

  • Soak the toor dal and chana dal in 1 cup of water for 10 minutes.
  • Add sambar powder, turmeric powder, and asafoetida.
  • Now top it with chopped ash gourd, do not immerse it.
  • Pressure cook till 3 whistles.
  • In a pan add 1 tsp oil and add the coriander seeds, chana dal and red chili.
  • Roast this in medium flame till golden brown.
  • Add 3 tbsp of coconut to this and grind this into a smooth paste.
  • In the same pan add 2 tbsp of coconut.
  • Roast this in a medium flame till slight golden brown.
  • Keep this aside.
  • In a pan add the cooked ash gourd dal mixture.
  • Add the ground paste.
  • If needed add little water to adjust the consistency.
  • Mix well and let this boil for 2-3 minutes in medium flame.
  • Stir in between.
  • Switch off the flame.
  • Temper mustard seeds and curry leaves in 2 tsp coconut oil.
  • Add this to the poosanikai kootu.
  • Add the roasted coconut also to this.
  • Poosanikai kootu is ready.
  • Serve this with hot rice.
  • You can pair this with potato curry | Yam fry or vazhakkai chips too.

Notes

1. You can make the same kootu with chow chow too.
2. Tempering in coconut oil enhances the flavor of the kootu.
3. Poosanikai kootu | ash gourd kootu pairs well with Hot rice.