Ashgourd Indian Kootu or Dal - Pooshani Poricha Kootu
Staying in hot Texas, I have been fortunate to grow a lot of ashgourds in my backyard. It is called Peta in Hindi and some other parts of India use it other than South Indians.
It is an excellent Diuretic.
Print Recipe
Ingredients
- 3 lb Ashgourd or Pooshani
- 1 cup Chana dhal or Tuvar dhal cooked
- 1 tsp Turmeric
- 3 cups Tamarind water
- 2 tsp Salt
- 1 tsp Mustard (Temper Ingredients )
- 5 count Dry Red chillies (Temper Ingredients )
- 1 tsp Urad Dhal (Temper Ingredients )
- 2 tsp Channa dhal (Temper Ingredients )
- Handful Coriander seeds (Roast and Grind )
- Handful Channa Dhal (Roast and Grind )
- 4 Dry Red Chillies (Roast and Grind )
- 1 tsp Hing (Roast and Grind )
Instructions
- Boil large cut ashgourd or pooshani in turmeric and tamarind water. I usually place in a 3 litre cooker with 2 Whistles. The ashgourd must be submerged in water but don't add more water. It can get mushy and lose shape.
- Add cooked tuvar dhal and let it boil 10 mins stovetop.
- Once consistency is formed. remove and temper.
- Can be had as a side dish to rice.