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Tuesday, February 2, 2010


This is another tasty kootu made on Iyengar marriages and festivals.


Ash gourd (Pooshanikkai) - 1/2 kg.
Peas - 2 tablespoon
Kozhambu vadaam - 8
Toor dhal - 1/4 cup
Turmeric powder - 1/4 tsp.
Tamarind - lemon size
Salt - as per taste
Hing - a pinch
Oil - 1/2 ladle

To fry in oil and powder:

Gram dhal - 1 tsp.
Coriander seeds - 3 tsp.
Dry red chilli - 3
Scraped coconut - 1/4 cup

To season:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Coriander leaves - few
Curry leaves - few


Soak peas overnight and pressure cook.

Pressure cook toor dhal with turmeric powder , mash and keep aside.

Soak tamarind in water and squeeze out the pulp.

Wash and chop ash gourd into small pieces.

Heat oil in a kadai. Fry & powder coarsely the items given in "To fry in oil and powder". Keep aside.

In the same kadai, heat a tablespoon of oil and fry the kozhambu vadaam till golden brown. Keep aside.

Cook ash gourd in water
with salt, hing and turmeric powder. When half done, add the fried kozhambu vadaam, peas, & tamarind water. When cooked, add the mashed dhal. Let it boil till thick. Finally add the coarsely ground powder and give it a boil. Season with the items "To season".

This tastes great when mixed with rice + little ghee. Can also be had as a side dish for southindian meals.


  1. Wat a tempting kootu, that too with kozhamby vadaam, looks delicious..

  2. I am not big fan of thalippu vadam,but this kootu sounds yummy!

  3. I love anything pulippu and this curry with pooshnikai sounds awesome. Hope to try it soon. Is it okay to make this without the vadaam?

  4. It is very nice shanthi. carry on the good work


  5. with "mochcha kottai" (baby beans) in place of dried peas it tastes much to my liking...worth a try shanthi...thanks.


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