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Poosanikai Pulippu Kootu Recipe

1 year ago

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 Go to Kootu
A nutty vegetable curry.
Parangikai-Puli-Kuzhambu-HF
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
To Grind
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
To Grind
Parangikai-Puli-Kuzhambu-HF
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Take out the skin of the ash gourd and cut them into cubes.
  2. Soak the peanuts for an hour and pressure-cook it without adding much water. Add little salt while cooking the peanuts.
  3. Pressure-cook the toor dal by adding little turmeric powder. The dal should be mushy.
  4. Heat oil in a skillet and roast all the ingredients to be ground.
  5. When the dal turn golden brown switch off the flame and allow this to cool.
  6. Add the cooked toor dal and grind the roasted ingredients. Grind using little water and make it to a paste.
  7. In a pan add the cut ash gourd and add the tamarind water.
  8. Add salt, turmeric powder, asafetida, sambar powder and salt. Let this boil for few minutes till the raw smell of the tamarind and sambar powder goes.
  9. Halfway through add the cooked peanuts and the ground paste.
  10. Let this boil nicely and then temper with mustard seeds and curry leaves.
  11. Serve.
Recipe Notes

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Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.