Poosanikai Rasavangi Recipe: Ash Gourd Curry with Dal
Embark on a culinary adventure to the heart of Tamil Nadu with this delightful Poosanikai Rasavangi, a traditional South Indian dish featuring ash gourd (also known as white pumpkin) and lentils, harmoniously blended with aromatic spices and coconut. This dish not only embodies the essence of home-cooked Tamil cuisine but also serves as a wholesome and nutritious meal, perfect for a leisurely lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin) | 1 ½ cups (diced into cubes) |
| Yellow Moong Dal (Split) | ¼ cup |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Tamarind (lemon-sized) | 20 grams |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Mustard Seeds | ½ teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
| White Urad Dal (Split) | ½ tablespoon |
| Chana Dal (Bengal Gram Dal) | ½ tablespoon |
| Coriander (Dhania) Seeds | 1 ½ tablespoons |
| Dry Red Chillies | 5 |
| Fresh Coconut (grated) | ¼ cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Fat | 8 g |
| Sodium | Varies (depends on added salt) |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 3
Cuisine
- Type: Tamil Nadu
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Prepare the Tamarind:
Begin by soaking the tamarind in hot water for about 15 minutes. Once softened, extract the pulp and set it aside for later use. -
Cook the Lentils and Ash Gourd:
In a pressure cooker, combine the rinsed chana dal, yellow moong dal, and diced ash gourd. Add the tamarind extract, salt, turmeric powder, and enough water to fully submerge the ingredients—approximately 2 cups. Seal the cooker and cook for 3 whistles. Once cooked, allow the pressure to release naturally before opening the lid. -
Prepare the Spice Mixture:
In a separate pan, heat 1 teaspoon of sunflower oil over medium heat. Add the chana dal, urad dal, dry red chillies, and coriander seeds. Roast these ingredients, stirring frequently, until they become aromatic and lightly browned. Next, add the grated coconut and continue roasting until the coconut turns golden brown. Once done, remove from heat and allow the mixture to cool. -
Grind the Spice Mixture:
Once cooled, transfer the roasted mixture to a mixer and grind it into a fine powder. -
Combine and Finalize the Dish:
After the pressure has released from the cooker, open the lid and give the dal and ash gourd mixture a good stir. Add the ground spice and coconut powder to this mixture, stirring well to incorporate. -
Prepare the Tempering (Tadka):
In a tadka pan, heat the remaining 1 teaspoon of sunflower oil. When hot, add the mustard seeds and allow them to sputter. Once the mustard seeds crackle, add the urad dal and curry leaves. Sauté until the urad dal turns golden brown, infusing the oil with flavor. -
Finish the Rasavangi:
Pour the tempering over the cooked ash gourd and dal mixture, giving it one last stir. Your Poosanikai Rasavangi is now ready to be served!
Serving Suggestions
Serve this delectable Poosanikai Rasavangi alongside steaming rice, accompanied by a vibrant Carrot and Beans Poriyal and a crispy Elai Vadam for a traditional South Indian meal that delights the senses. Enjoy the unique flavors and comforting textures of this authentic dish that brings the essence of Tamil Nadu right to your dining table!
This recipe celebrates the rich culinary heritage of Tamil Nadu and is sure to become a cherished addition to your vegetarian repertoire. Each bite offers a symphony of flavors, from the subtle sweetness of ash gourd to the warmth of spices, making it a dish worth savoring and sharing with loved ones. Happy cooking!
