Friday, September 9, 2016

Ash Gourd Curry | Thadiyangai Kootu | Vella Poosanikai Kootu

Ash gourd is one of the few veggie i used to pick everytime when i visit Indian store.It is the most versatile veggie that you can make sambar, kootu & pachadi with this.As i already posted the recipe for sambar and pachadi, today i'm sharing the recipe for our family favorite thandiyagai kootu.
As this veggie has the tendency to leave lot of water while cooking,you need to careful in adding water. Otherwise it will be so watery and this dish lost its consisitency. And also use fresh and thick curd to get correct consistency. 


Vella Poosanikai Kootu

Preparation Time : 20 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Ash gourd(chopped)/Thadiyagai/Vella poosanigai - 1cup
Channa Dal - 1 tbsp
Curd - 2 tbsp
Salt - to taste
Coriander leaves - few
To Grind
Coconut - 2 tbsp
Green Chili - 1
Cumin seed - 1/2 tsp
Garlic - 1 pod
Pearl onion - 1 
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure
First cut the ash gourd into pieces, remove the seeds and peel the green skin.Then cut the ash gourd into the thin strips and then cut into small pieces.Soak the channa dal for 20 mins.Heat the kadai with half cup of water, add the soaked channa dal and bring into boil.Once the dal is half cooked, add the chopped ash gourd & enough salt. Cover the kadai with lid & let the ash gourd to cook.In the mean time, put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste.Once the ash gourd is cooked, add the coconut paste and bring the masala to boil. Let it boil since the raw smell leaves and then switch off the flame.Beat the curd smoothly.And add into the ash gourd masala.Mix well with ash gourd. Temper the ingredients listed under "To Temper" and add into kootu.That's it, Tasty Ash gourd Kootu is ready.
Notes:
  • Use coconut oil for great flavor.
  • Add the curd after switch off the flame.
  • Use fresh curd for great taste.



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