Poosanikai masala kootu (Ash gourd gravy)

Poosanikai masala kootu (Ash gourd gravy) - Preparation time 15 mins.

Already i tried 2 varieties of poosanikai kootu. This one is bit different. It can be taken as side dish or main dish for rice. Made bit spicy so can be mixed with white rice and little ghee.
When consumed with hot rice will be very tasty.

Ingredients:-
Poosanikai (ash gourd) - chopped to small cubes 1 cup
Channa dhal - tbsp
Toor dhal - 1 tbsp
Coriander - 1/2 tsp
Red chili - 3
Turmeric - 1/4 tsp
Salt - to taste
Water as required.
Grated coconut - 2 tbsp
Mustard -- 1/4 tsp
Oil - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - 10

Preparation method:-
Boil channa dhal (Kadalai paruppu) with little water in a vessel.

When this is half cooked add chopped poosanikai along with turmeric. 

In a tawa roast toor dhal, coriander seed and red chili with little oil. 

When roasted to golden brown cool it and transfer to mixer with grated coconut.

Ground this to slightly coarse powder.
When vegetable and dhal is cooked add required amount of salt and the ground spice powder.

The gravy will get thicker when it starts boiling. Switch of the flame when cooked well.
In a kadai add little oil, mustard to splutter and urad dhal to become golden brown.

Garnish the poosanikai masala kootu with this and chopped curry leaves.

Tasty and healthy poosanikai kootu is ready to serve with rice or chapathi. During summer we have to include water rich vegetables in your regular recipes. So previously i published ridge gourd kuruma and now poosanikai kootu.