
Ashgourd / Poosanikkai Rasavangi
Making a two or three-course dish for the lunch is a part of our household. Though variety rice or one-pot meals come in between, people back at home prefer to have a quick fix meal that has a kulambu...
Making a two or three-course dish for the lunch is a part of our household. Though variety rice or one-pot meals come in between, people back at home prefer to have a quick fix meal that has a kulambu, kootu/poriyal, and complete off the lunch with curd and pickle. A wee little bit planning makes this easy for me. I feel this way of preparing lunch allows me to incorporate at least 2 to 3 kinds of vegetables/ beans to it. Being a strict vegetarian, I need to carefully handpick vegetables to get all the goodness from each of them. Some times there are few vegetables that are least looked upon.
One such is the Ashgourd/ Poosanikkai. I have seen their usage least, except some times in sambar. However, we use poosanikkai to make kootu, sambar, raitha, rasavangi. Poosanikkai/Ashgourd Rasavangi is usually an accompaniment that is served with hot rice and ghee. It is different from the kootu and is prepared using freshly grounded spices. This rasavangi can be made with or without toor dal. Here I have not used any dal and just used grounded paste. Do try this rasavangi and enjoy the fresh flavors.
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