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Poosanikai kootu recipe
Tamil brahmin style ash gourd kootu recipe
Lunch, Main Course
Indian, South Indian
South indian gravy
cubed ash gourd | white pumpkin
Few curry leaves
To roast and grind
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.
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.