Vellai poosanikai/white pumpkin/Ash gourd kootu is a tasty recipe and grabs its place in lunch menu of South Indian (Tamil) weddings.
Ingredients:
250 gms Ash gourd
1/4 cup Toor dal
1 tbsp Tamarind paste
1/2 tsp Jaggery
1 tbsp Raw peanut
A pinch Asafoetida
1/4 tsp Turmeric powder
As per taste salt
To grind:
2 tbsp Curry powder
2 tbsp Grated coconut
Few Coriander leaves
1 Green chilli
For Seasoning:
1 tsp Mustard seeds
Few Curry leaves
1 tsp Oil
Method:
1) Peel outer green skin and remove the seeds. Now Chop the ash gourd/white pumpkin/vellai poosanikai into cubes.
2) Wash the toor dal and pressure cook with ash gourd, turmeric, Asafoetida and peanuts.
3) Grind the ingredients given in "To Grind".
![vellai poosanikai kootu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw9_-UCwUOPNevshk1W8h9aK6VMn3Tk62DmqN4LQeOhfPJTfSO5-6bXE_D7vOXMu2A1aO-GAVfkCdebS3dRaLb6_xF7G47limuzJtOVbY9kO6LoOwA-nZRKkTSpqKql8w2E73OvG92dul/s1600/poosanikkaikoottttu.jpg)
5) Add ground mixture, Tamarind, jaggery and Salt to kadai.
6) Boil them for 10 mins in low flame.
Tasty kootu is ready....
Tips:
1) Instead of peanuts you can use black channa, but make sure to soak it overnight.
2) Tamarind paste can be prepared by soaking tamarind in hot water for 15-20 mins. Then extract the juice and discard the pulp.
3) Pressure cooking dal, ashgourd and peanuts together will save time. You can use a small 1 litre cooker and pressure cook it directly in the cooker.
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