Ash gourd kootu | Poosanikai kootu is one of the staple in our home. We usually make kootu by grinding roasted urad dal, red chili, cumin seeds, and coconut. This one is a slightly different one. We use the spices which we used for making arachuvitta sambar. We are not adding any tamarind in this kootu, but it will taste similar to sambar. In our house, this is made during functions or swami samaradani. We make either this kootu or rasavangi for auspicious occasions. This kootu is traditionally made using ash gourd | winter melon. But you can make this with chow chow or any mixed vegetable too. Ash gourd is a very healthy vegetable. With the addition of dals this makes a protein-rich kootu. You can also check out Cabbage kootu, Avarakkai poricha kootu, Chow chow kootu, Vazhaipoo thani kootu.
Soak the toor dal and chana dal in 1 cup of water for 10 minutes.
Add sambar powder, turmeric powder, and asafoetida. Now top it with chopped ash gourd, do not immerse it.
Pressure cook till 3 whistles.
In a pan add 1 tsp oil and add the coriander seeds, chana dal and red chili.Roast this in medium flame till golden brown.
Add 3 tbsp of coconut to this and grind this into a smooth paste.
In the same pan add 2 tbsp of coconut.Roast this in a medium flame till slight golden brown.Keep this aside.
In a pan add the cooked ash gourd dal mixture.Add the ground paste.If needed add little water to adjust the consistency.
Mix well and let this boil for 2-3 minutes in medium flame.Stir in between.Switch off the flame.
Temper mustard seeds and curry leaves in 2 tsp coconut oil.Add this to the poosanikai kootu.Add the roasted coconut also to this.
Poosanikai kootu is ready.Serve this with hot rice.You can pair this with potato curry | Yam fry or vazhakkai chips too.
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