Poosanikai Rasavangi Recipe by Archana’s Kitchen

  • To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water. 

  • After 15 minutes, extract pulp from the soaked tamarind – keep aside. 

  • In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water. You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water. 

  • Pressure cook it for 3 whistles and release the pressure naturally. 

  • In a pan, add 1 teaspoon of oil and allow it to warm

  • Once the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brown

  • Finally add the grated coconut and roast until golden brown. Turn off the flame and allow it to cool. 

  • Once the coconut and spices have cool, grind them into a fine powder in a mixer.  

  • Once the pressure cooker has release the pressure, open the lid and give it a good stir.

  • Add the ground spices & coconut to cooked ash gourd and dal mixture – Stir well.

  • In a tadka pan, heat 1 teaspoon of oil. Once the oil is hot, add mustard seeds and allow it to sputter. 

  • When mustard seeds crackles, add urad dal and curry leaves. Saute it until urad dal turns golden brown.

  • Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served.

  • Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch

  • Source link

    Author: DelhiStyle

    Leave a Reply

    Your email address will not be published.