To start out making Poosanikai / Ash Gourd Rasavangi recipe, be sure to soak tamarind in some scorching water.
After 15 mins, extract pulp from the soaked tamarind – stay apart.
In a drive cooker, upload rinsed chana dal, moong dal, chopped ash gourd items, tamarind extract, salt, turmeric powder and water. You’ll upload 2 cups of water or sufficient water to be sure that all components are submerged within the water.
Power cook dinner it for three whistles and unlock the drive naturally.
In a pan, upload 1 teaspoon of oil and make allowance it to heat
As soon as the oil is heat, upload chana dal, urad dal, dry pink chillies, coriander seeds and roast till the spices flip fragrant and brown
In spite of everything upload the grated coconut and roast till golden brown. Flip off the flame and make allowance it to chill.
As soon as the coconut and spices have cool, grind them right into a tremendous powder in a mixer.
As soon as the drive cooker has unlock the drive, open the lid and provides it a just right stir.
Upload the bottom spices & coconut to cooked ash gourd and dal aggregate – Stir smartly.
In a tadka pan, warmth 1 teaspoon of oil. As soon as the oil is scorching, upload mustard seeds and make allowance it to sputter.
When mustard seeds crackles, upload urad dal and curry leaves. Saute it till urad dal turns golden brown.
In spite of everything pour this tempering over the Ash Gourd Rasavangi and it is able to be served.
Serve Poosanikai Rasavangi at the side of Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for an entire South Indian Taste lunch