POOSANIKKAI KOOTU / ASHGOURD KOOTU

Here is a simple, tasty and nutritious Poosanikkai Kootu...A regular in any festive lunch ...I make it a point to prepare this as a regular dish in my kitchen...as my family finds this dish wholesome ,filling and tasty....It is great to be had along with sambar or rasam and rice...


INGREDIENTS

• ASHGOURD  CUBES-4 CUPS
• CHANNA DHAL -1 CUP
• GRATED COCONUT-1 1/2 CUPS
• GREEN CHILLIES -4-5
• CUMIN SEEDS -1/4 TEASPOON
• TURMERIC POWDER -1/4 TEASPOON
• COCONUT OIL-1 TEASPOON
• MUSTARD SEEDS -1/4 TEASPOON
• URAD DHAL -1/4 TEASPOON
• DRY RED CHILLY-2
• CURRY LEAVES -FEW
• SALT TO TASTE

METHOD

• Pressure cook the channa dhal till done but not mushy.
• Pressure cook the ash gourd cubes till done.
• Grind together the coconut,cumin seeds and green chillies to a coarse paste with just enough water.
• Add the coconut paste and cooked dhal to the cooked vegetable.
• Add enough salt and turmeric.
• Bring to a boil. and simmer for a few minutes.
• Heat the coconut oil.Splutter the mustard seeds,urad dhal and red chillies .
• Add to the cooked kootu immediately.
• Garnish with curry leaves.
• Serve hot along with any South Indian meal.

CARROT - ASHGOURD PORITHA KOOTU

PORICHA KOOTU /PORICHA KUZHAMBU - IS A LESS SPICIER SUBSTITUTE OF THE

SOUTH INDIAN SAMBAR ....IT IS MORE OF DHAL AND VEGGIES AND A HELPING OF

COCONUT TOO WHICH ADDS TO ITS TASTE AND UNIQUE FLAVOR......



INGREDIENTS

CARROTS              -2
ASHGOURD          -1/4 KG
MOONG DHAL     -1/2 CUP
COCONUT            - I CUP
GREEN CHILLIES -3
CUMINSEEDS       -1/2 TEASPOON
URAD DHAL         - 2 TEASPOON
RED CHILLIES      -2
MUSTARD SEEDS-1/4 TEASPOON
TURMERIC PDR   -1/4 TEASPOON
OIL                         - 2 TEASPOONS
SALT TO TASTE
CURRY LEAVES   - FEW


METHOD

1.CUBE THE VEGETABLES AND COOK THEM TILL DONE.
 GRATE THE COCONUT.
 PRESSURE COOK AND MASH THE DHAL.
2. FRY 1 TEASPOON OF THE URAD DHAL IN A TEASPOON OF OIL.
3. GRIND TOGETHER THE FRIED URAD DHAL,CUMINSEEDS,GREEN CHILLIES AND THE GRATED COCONUT TO A PASTE IN A MIXIE.
4.MIX THE COOKED VEGETABLES AND COOKED DHAL. ADD THE GROUND MIXTURE TO IT.
5.ADD SALT AND TURMERIC POWDER TO THE MIXTURE AND BRING THE KOOTU TO A BOIL.
6.TEMPER THE KOOTU WITH 1 TEASPOON OF URAD DHAL AND MUSTARD SEEDS IN HOT OIL.
7. GARNISH WITH CURRY LEAVES.

# SOME LIKE TO TEMPER THE SEASONINGS WITH COCONUT OIL FOR THAT EXTRA RICH AROMA.

#SERVE HOT WITH RICE  WITH APPALAMS AND A DOLLOP OF HOT GHEE.