Poosanikai kootu with tamarind | ash gourd kootu is the one which is made in mils place during all festivals like Deepavali, Pongal, Tamil new year, navaratri pooja and the list goes on. Whereas my mom makes Sambar for most of the occasions. All of them in the family likes this kootu very much and some times ash gourd will be replaced with brinjals too. Traditionally raw peanuts are added to this kootu but many times we replace them with black channa too.

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

  • Print Pin No ratings yet Poosanikai puli kootu Traditional South Indian gravy with ash gourd, cooked in a tamaind based gravy Course Main Course Cuisine South Indian Keyword Diwali recipes, Festival recipes, no onion garlic recipes, South indian gravy, tamil new year recipes Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 4 Author Jeyashri suresh Ingredients ¬º cup Poosanikai | Ash gourd cubed 1 and 1/4 cup Tamarind extract 1 and 1/4 tsp Sambar powder ¬º cup Toor dal un cooked 3 tbsp Raw Peanuts ¬Ω tsp Turmeric powder Salt As needed Asafoetida a pinch 3 tsp Oil ¬Ω tsp Mustard seeds Curry leaves few To Grind 1 tbsp Grated Coconut 2 tsp Coriander seeds | Dhaniya ¬Ω tsp Urad dal 2 Red chilli 1 tsp Channa dal Instructions Take out the skin of the ash gourd and cut them into cubes. Soak the peanuts for an hour and pressure cook it without adding much water. Add a little salt while cooking the peanuts. Pressure cook the toor dal by adding a little turmeric powder. The dal should be mushy. 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. Tried this recipe? Mention @jeyashris kitchen or tag #jeyashriskitchen ! Like our videos ? Subscribe to Jeyashris kitchen ! Notes Notes: 1. Peanuts can be replaced with black channa or white channa. 2. Soak it overnight for 7 hours and make it in the same way. 3. Poosanikkai puli kootu pairs well with idli and dosa too. Take out the skin of the ash gourd and cut them into cubes. Soak the peanuts for an hour and pressure cook it without adding much water. Add a little salt while cooking the peanuts. Pressure cook the toor dal by adding a little turmeric powder. The dal should be mushy.
poosanikkai - 1 boiled peanuts - 2
  • Roast all the ingredients given under the head ‚ÄúTo Grind‚Äù. Roast by adding a few drops of oil. When the dals turn golden brown colour switch off the flame and allow this to cool.
dry ingredients - 3
  • 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.
poosanikkai - 4 Add peanuts - 5
  • 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.
kootu - 6
  • We had cabbage carrot curry. You can have this with any dry curry of your choice.
Pumpkin-kootu - 7
  1. Peanuts can be replaced with black channa or white channa.
  2. Soak it overnight for 7 hours and make in the same way.
  3. Poosanikkai puli kootu pairs well with idli and dosa too.
POOSANIKAI KOOTU - 8

Poosanikai puli kootu

Ingredients

  • ¼ cup Poosanikai | Ash gourd cubed
  • 1 and 1/4 cup Tamarind extract
  • 1 and 1/4 tsp Sambar powder
  • ¼ cup Toor dal un cooked
  • 3 tbsp Raw Peanuts
  • ½ tsp Turmeric powder
  • Salt As needed
  • Asafoetida a pinch
  • 3 tsp Oil
  • ½ tsp Mustard seeds
  • Curry leaves few

To Grind

  • 1 tbsp Grated Coconut
  • 2 tsp Coriander seeds | Dhaniya
  • ½ tsp Urad dal
  • 2 Red chilli
  • 1 tsp Channa dal

Instructions

  • Take out the skin of the ash gourd and cut them into cubes. Soak the peanuts for an hour and pressure cook it without adding much water. Add a little salt while cooking the peanuts. Pressure cook the toor dal by adding a little turmeric powder. The dal should be mushy.
  • 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.

Notes