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
