VELLAI POOSANIKAI KOOTU – ASH GOURD KOOTU

      Poosanikai Kootu is a authentic recipe and this is my mom’s version of vellai poosanikai kootu. We used to call this as Poosanikai Kalyana Kootu. In my mil’s place we  always makes poosanikai puli kootu, and will share that recipe later.Ash gourd also known as winter melon and it is very good for health also.

INGREDIENTS

ASHGOURD|POOSANIKAI	250 GMS
TOOR DAL	1/4 CUP
CHANNA DAL	1/4 CUP
SAMBAR POWDER	1/2 TSP
TURMERIC	A PINCH
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
COCONUT(SHREDDED)	2 TBLSP
SALT	AS NEEDED

TO GRIND:

CORIANDER SEEDS	1/2 TSP
CHANNA DAL	1/2 TSP
RED CHILLI	3-4
COCONUT	2-3 TBLSP

METHOD:

• Cut the poosanikai into big cubes.
• Soak the toor dal and channa dal in water for 15 minutes.

• In a vessel put the dal and add sambar powder, turmeric powder ,salt and water.Add water to cover the dal. Do not add too much and make the poosanikai immerse in that.
• Top with the poosanikai . Pressure cook till 2-3 whistles.

• Dry roast the ingredients given under the  to grind table.
• Grind this into a smooth paste adding little water.

• Dry roast the coconut in a pan without getting it burnt.

• In a pan, transfer the cooked poosanikai and dal mixture, ground masala and add 1/2 cup of water to reach the kootu consistency.
• Boil for 2-3 minutes.
• Add the roasted coconut and temper mustard seeds and curry leaves in coconut oil.

• Serve hot with any dry curry. We had with Yam Fry.