Saturday, June 22, 2013

Vellai Poosanikkai kootu

                                   Vellai Poosanikkai is otherwise called as Ash Gourd.This is one of the common Kottu varieties of the Saiva Vellala community both at home and even in marriage feasts.                                            

     Vellai Poosanikkai Kootu  

Ingredients  :

Vellai Poosanikai                        1 piece ( nearly  250 gms.)
Channa Dhal                               1/4 cup
Grated coconut                           1/4 cup
Zeera                                           1/2 tsp.
Green chilly                                 1
Small onions ( optional )              3
Method   :

1.  Soak the channa dhal in water for 30 minutes.

2.  Pressure cook the finely cubed vegetable and the soaked channa dhal with little water
     in a small cooker for 2 or 3 whistles.

3.  Grind the coconut, green chilly, zeera and the small onions in a mixi.

4. Mix the coconut paste with the cooked vegetable. Add salt and if the water is not
     enough add some water.Let it boil for 3 to 5 minutes with constant stirring.
5. Season with mustard, urad dhal and curry leaves.

Notes  :

1. Soaking the channa dhal saves the time and fuel.

2.Those who are very conscious of using less coconut, can add the thickening agents of a
    paste of rice flour or corn flour or dosa flour. 

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