Poosanikkai / White pumpkin / Ashgourd is a vegetable rich in water content. It is usually tasteless and very commonly used in sambar, mor kulambu , kootu. Ash gourd kootu is also made, but many do not like it. If you are one of that kind, then this puli kootu is a must try. It is a very authentic kootu recipe, that is very tasty and bursts with flavors. Poosanikkai puli kootu is made with mashed toor dal and a freshly grounded coconut paste elevates the taste. A handful of black chana is added making it a wholesome meal and improves texture of this kootu. This poosanikkai puli kootu is a great combination for vathal kulambu or kara kuzhambu or a whole some kootu with just a side of appalam. Do try ythis forgotten recipe. I am sure you will love this just the way we did.
Ingredients
- Tempering Ingredients
- Roast and Grind Ingredients
Instructions
- Pressure cook toor dal and black channa for three whistles.
- In a pan, add two cups of peeled white pumpkin. Half cook them with water.
- In a pan, add one teaspoon of oil. Add channa dal, coriander seeds, red chilli, jeera, raw rice and grated coconut. Make a paste with it.
- when the ashgourd is half cooked, add tamarind water. Now add turmeric powder, salt and cooked black channa and toor dal. Let it cook until raw smell goes off.
- Add the grounded coconut paste. Temper with mustard, urad dal and curry leaves. Serve with hot rice.
Notes
I have used black channa in this receipe. You can avoid it and make puli kootu with just white pumpkin. Instead of fresh tamarind juice, you can use quarter teaspoon of tamarind paste.