Ash Gourd Poosanikkai Rasavaangi

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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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/

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