Wednesday, September 18, 2013

Ashgourd/Poosanikai rasavangi

Ashgourd/Poosanikai rasavangi


Ashgourd/poosanikai              -2 1/2 cups cubed
toor dal                                  - 1/2 cup
turmeric                                 -pinch
mustard seeds                        -1/4 tsp
urad dhal                               -1/2 tsp
curry leaves                           -few
hing                                       -pinch
tamarind paste                        -1 tsp
salt                                         - to taste
oil                                          -11/2  tsp

To roast & grind:

oil                                          - 2 tsp
coriander seeds                      -1 tbsp
urad dhal                               -1 tbsp
shredded coconut                   -1 tbsp
red chillies                              -4-5


  • Pressure cook toor dhal for 2 whistles or until soft and mashy.

  • In a pan heat oil and roast coriander seeds,urad dhal, red chillies,.When nice aroma comes and add shredded coconut and roast until golden.

  • Allow it to cool of and grind it into a powder.
  • In a kadai add water,cubed poosanikai /ash gourd,turmeric and cook until it turns soft.

  • Add the tamarind paste and cook for 3-4 minutes

  • Now mix cooked toor dhal and ground powder.

  • Simultaneously in another pan temper with mustard seeds,urad dhal,hing, curry leaves.

  • Pour the tempering into the kadai and switch off.
  • Serve with Rice

Serves    4

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