Ash Gourd Poosanikkai Rasavaangi

Ash Gourd Poosanikkai Rasavaangi is a popular Indian Side dish
Author :
Category :
Family friendly
Course :
Side dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


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


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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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