Vellai poosanikai kootu (ash gourd gravy) - preparation time 15 mins
We used to make vellarikai kootu every fortnight but when i tried the poosanikai kootu it turned out to be more tasty than vellarikai kootu so started included in our weekly lunch or dinner. Actually ash gourd (poosanikai) contains many nutrient values like vitamins, minerals, anti oxidant, etc and heard from my friends and Dr it is really good for health.
Ingredients:-
Poosanikai (ash gourd) - Chopped to small cubes 1 cup (150 gm)
Coconut - 3 tbsp
Salt - to taste
Toor dhal (thuvaram paruppu) - 3 tbsp (softly pressured cooked along with required water)
Cummin seeds - 1 tsp
Pepper - 1/2 tsp
Sambhar powder - 1 tsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Thalikkum vadagam or (mustard, urad dhal) to garnish
Turmeric - 1/4 tsp
Green chili - 1
Preparation method:-
In a vessel add water, turmeric, sambhar powder, salt and boil along with ash gourd. When it is cooked softly add cooked and mashed toor dhal and switch of the flame.
Grind cummin, pepper, green chili to coarse paste along with coconut and little water.
Add this paste to cooked poosanikai (ash gourd) and boil for few second. This will become thick. Transfer to serving bowl.
For garnishing - Heat a tawa. Add sesame oil, mustard to splutter, urad dhal to golden brown or used thalikkum vada, curry leaves and add to the poosanikai kootu.
This will go well with any rice and deep fried pappad.
We used to make vellarikai kootu every fortnight but when i tried the poosanikai kootu it turned out to be more tasty than vellarikai kootu so started included in our weekly lunch or dinner. Actually ash gourd (poosanikai) contains many nutrient values like vitamins, minerals, anti oxidant, etc and heard from my friends and Dr it is really good for health.
Ingredients:-
Poosanikai (ash gourd) - Chopped to small cubes 1 cup (150 gm)
Coconut - 3 tbsp
Salt - to taste
Toor dhal (thuvaram paruppu) - 3 tbsp (softly pressured cooked along with required water)
Cummin seeds - 1 tsp
Pepper - 1/2 tsp
Sambhar powder - 1 tsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Thalikkum vadagam or (mustard, urad dhal) to garnish
Turmeric - 1/4 tsp
Green chili - 1
Preparation method:-
In a vessel add water, turmeric, sambhar powder, salt and boil along with ash gourd. When it is cooked softly add cooked and mashed toor dhal and switch of the flame.
Grind cummin, pepper, green chili to coarse paste along with coconut and little water.
Add this paste to cooked poosanikai (ash gourd) and boil for few second. This will become thick. Transfer to serving bowl.
For garnishing - Heat a tawa. Add sesame oil, mustard to splutter, urad dhal to golden brown or used thalikkum vada, curry leaves and add to the poosanikai kootu.
This will go well with any rice and deep fried pappad.
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