We call it as poosnikai puliita kootu ( ash gourd kootu with tamarind) . This recipe is similar to Arachuvitta sambar but with a few small variations.This recipe I clicked long back, but somehow missed posting. When I was seeing the pictures album today, I saw this and as the pictures looked decent, I thought I would post. The step-wise pictures will be updated with good ones soon.Checkout my Poosanikai Kalyana kootu . (without tamarind), Vazhakkai kootu
Roast all the ingredients given under the head “To Grind”. Roast by adding a few drops of oil. When the dals turn golden brown colour switch off the flame and allow this to cool.
Meanwhile, in a pan add the cut ash gourd and add the tamarind water. Add salt, turmeric powder, asafoetida, sambar powder, and salt. Let this boil for a few minutes till the raw smell of the tamarind and sambar powder goes. While it is cooking in the half way add the cooked peanuts. Drain extra water if any, before adding it.
Add the cooked toor dal and grind the ingredients which we roasted. Grind using a little water and make it into a paste. Let this boil nicely and then temper with mustard seeds and curry leaves.
We had cabbage carrot curry. You can have this with any dry curry of your choice.
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