ASH GOURD/POOSANIKKAI RASAVAANGI, POONDU KUZHAMBU

          Ash gourd/winter melon/Green pumpkin/vellai poosanikkai

Poosanikkai Rasavaangi:

Ingredients:

Ash gourd	1 1/2 cups (Cubed into 1 inch pieces)
Turmeric powder	1/4 tsp
Salt	As needed
Curry leaves	1 sprig
Tamarind	1 tblsp thick extract
Grated coconut	1/4 cup

To roast & Powder:

Urad dal	1 1/2 tblsp
Dry coriander seeds	1 tblsp
Red chillies	4-5 nos
Asafetida	1/4 tsp

To temper:

Mustard	1 tsp
Urad dal	1 tsp
Curry leaves	1 sprig
Coconut oil	2 tsp

 

 

Method:

1. Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft. Then add the tamarind Extract.
2. Roast the ingredients under the to grind table separately and grind together to a coarse powder.
3.  
4. Add this powder to the cooked ash gourd,stir well and give it a boil.

5. Grind the coconut with little water and add it too.

7. Give it a boil and at last temper with the tempering items under the table.
9. Mix well  and serve as an accompaniment for rice.!

 

POONDU KUZHAMBU:

        This Kuzhambu I remember eating from my mothers hands,she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands...will taste like heaven...We will ask her ‘is this honey or kuzhambu....

       I have used samshar powder,which my mother grinds in the mill and gives me when I visit her (for a year),you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.

INGREDIENTS:

Tamarind	1 small lemon sized
Small onion	1/3 cup Peeled
Garlic	1/3 cup peeled
Jaggery	1 generous pinch
Salt	As needed
Turmeric	1/4 turmeric
Pepper powder	1/4 tsp(optional)
Curry leaves	1 sprig
Sambar powder	2 tsp

To temper:

Mustard	3/4 tsp
Urad dal	1 tsp
Thuvar dal	1 tsp
Fenugreek seeds	1/2  tsp
Jeera	1 tsp
Oil	3 tsp

 

Method:

1. Soak tamarind in warm water for 1/2 hour and extract the juice.
2. Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
3. Fry till onion and garlic turns golden brown.
4. Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
5. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off. 
6. Transfer to serving bowl and serve with rice and ghee/sesame oil.

Technorati Tags: Poondu Kuzhambu,Garlic,garlic

Notes:

Adding pepper at last adds extra flavour to the kuzhambu.