Poosanikai Rasavangi Recipe by Archana’s Kitchen


  • To start making Poosanikai / Ash Gourd Rasavangi recipe, ensure that to soak tamarind in some scorching water. 

  • After quarter-hour, extract pulp from the soaked tamarind – maintain apart. 

  • In a strain cooker, add rinsed chana dal, moong dal, chopped ash gourd items, tamarind extract, salt, turmeric powder and water. You may add 2 cups of water or sufficient water to guarantee that all elements are submerged within the water. 

  • Strain cook dinner it for 3 whistles and launch the strain naturally. 

  • In a pan, add 1 teaspoon of oil and permit it to heat

  • As soon as the oil is heat, add chana dal, urad dal, dry crimson chillies, coriander seeds and roast till the spices flip fragrant and brown

  • Lastly add the grated coconut and roast till golden brown. Flip off the flame and permit it to chill. 

  • As soon as the coconut and spices have cool, grind them right into a effective powder in a mixer.  

  • As soon as the strain cooker has launch the strain, open the lid and provides it stir.

  • Add the bottom spices & coconut to cooked ash gourd and dal combination – Stir properly.

  • In a tadka pan, warmth 1 teaspoon of oil. As soon as the oil is scorching, add mustard seeds and permit it to sputter. 

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

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

  • Serve Poosanikai Rasavangi together with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for an entire South Indian Fashion lunch

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