Ingredients

• 1.5 cups - ash gourd (cubed into 1" pieces)
• 1/4 tsp - turmeric powder
• salt as needed
• 1 sprig - curry leaves
• 1 tbsp - thick extract of tamarind
• 1/4 cup - grated coconut
• To roast and powder: 1.5 tbsp - urad dal
• 1 tbsp - dry coriander seeds
• 4-5 - red chillies
• 1/4 tsp - asafoetida
• To temper: 1 tsp - mustard
• 1 tsp - urad dal
• 1 sprig - curry leaves
• 2 tsp -coconut oil

How to Make Ash Gourd Poosanikkai Rasavaangi

• Cook the cubed pieces of ash gourd with turmeric in enough water, adding a sprig of curry leaves and salt, until soft.
• Add the tamarind extract.
• Roast urad dal, dry coriander seeds, red chillies and asafoetida separately and grind together to a coarse powder.
• Add this powder to the ash gourd, stir well and boil.
• Grind the coconut with some water and add.
• Boil and temper.
• Mix well and serve as an accompaniment for rice.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/