January 03, 2015

Ashgourd and Chick peas Gravy (Poosanikai kondai kadalai Rasavangi)

A very tasty and tangy gravy  with freshly ground spices and the boiled chick peas. It tastes delicious to have with rice and also chappathi.

See other Kootu Recipes here: Nagercoil Aviyal, Poricha Kuzhambu, Snakegourd kootu, Senai Masial

Ingredients for making ashgourd chick peas kootu:

Chopped ash gourd 2 cups

Chick peas 2 tb spoons

Boiled Thur dal 1 cup

Diluted tamarind juice extracted from a gooseberry size tamarind 1 cup








For grinding:


Roast the following to golden brown:  

Coriander seeds 1 tb spoon

Chana dal 2 tea spoons

Pepper 1 tea spoon

Red chilli 3

Add the above roasted items with 1 tb spoon of grated coconut and grind to paste with some water. 









For seasoning:

Mustard seeds, cumin seeds, a slitted green chilli and curry leaves in 2 tea spoons of oil.

Method for making Ash gourd and chickpeas gravy:

Soak the chick peas for 6 hours and pressure cook it and thur dal and keep aside.

Boil the ash gourd pieces with salt and turmeric powder adding 3 cups of water. Once the veggies are boiled add the tamarind juice. Let it boil till the raw smell goes.









Now add the  chick peas and boiled thur dal. Stir well. Add the coconut paste. Add water if required. When everything mixes well and thickens it is ready.









Now saute it with the seasoning items.