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Home » KOOTU RECIPES » Poosanikai rasavangi recipe, ash gourd rasavangi

Poosanikai rasavangi recipe, ash gourd rasavangi

January 15, 2009 by Raks Anand 59 Comments /

Poosanikai Rasavangi


Poosanikai rasavangi, ash gourd rasavangi is a side dish for lunch made with white pumpkin and fresh ground masala and coconut. The fresh ground masala is specialty in this recipe.

I love the name of this dish poosanikai rasavangi, very tempting for me, but have never tried before. I asked my mom in law for the recipe, she too was not that sure about it, but my father in law told me this recipe. Goes well with tangy gravies, great accompaniment for rice.

Rasavangi tastes best when had with rice and ghee. The flavour of fresh ground masala reminds of the arachuvitta sambar but with goodness of vegetable in it like a kootu. You can add moong dal or chana dal in this kootu which I have omitted.

POONDU KUZHAMBU RECIPE : CLICK HERE

Poosanikai rasavangi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 2

 

Ingredients

Ash gourd – 1 1/2 cups (Chop as cubes)


Turmeric powder – 1/4 tsp


Salt – As needed


Curry leaves – 1 sprig


Tamarind – 1 tbsp thick extract


Grated coconut – 1/4 cup


 

To roast and powder

Urad dal – 1 1/2 tbsp


Dry coriander seeds – 1 tbsp


Red chillies – 4


Asafetida – 1/4 tsp


 

To temper

Mustard – 1 tsp


Urad dal – 1 tsp


Curry leaves – 1 sprig


Coconut oil – 2 tsp


 

Method

    1. Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft.Poosanikkai rasavangi step 1a
    2. Then add the tamarind Extract. (You can add soaked chana dal 2 tsp while cooking ash gourd)Poosanikkai rasavangi step 1b
    3. Roast the ingredients under the to grind table in 2 tsp of oil, cool down.Poosanikkai rasavangi step 2a
    4. Grind together to a coarse powder. You can add coconut to the same and grind to a paste with water and reduce steps.Poosanikkai rasavangi step 2b
    5. Add this powder to the cooked ash gourd, stir well and give it a boil. Grind the coconut with little water and add it too.Poosanikkai rasavangi step 3a
    6. If coconut is ground together with the roasted items, just pour and mix. Bring to boil.Poosanikkai rasavangi step 3b
    7. At last temper with the tempering items under the table.Poosanikkai rasavangi step 4

  Notes

  • My Mom in law adds cooked moong dal along with ground items.
  • My mom add soaked chana dal. 

Mix well and serve as an accompaniment for rice.!

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Filed Under: KOOTU RECIPES

Previous Post: « Parangikai curry recipe, Yellow pumpkin dry curry
Next Post: Poondu kuzhambu recipe, Spicy poondu kulambu »

Reader Interactions

Comments

  1. sowmya

    January 15, 2009 at 10:48 am

    delicious…nice and spicy..

    Reply
  2. LG

    January 15, 2009 at 12:20 pm

    slurrp! you made me hungry again 🙂

    Reply
  3. Asha

    January 15, 2009 at 12:45 pm

    Photos are gorgeous! Made me reach for the spoon, specially for the first dish! :))

    Reply
  4. Jaishree

    January 15, 2009 at 12:49 pm

    Rasavangi& kuzhambu looks nice & spicy. Awecome pic!

    Reply
  5. Priya

    January 15, 2009 at 1:19 pm

    Oh my god, bunch of gorgeous pics…drooling over the poondu kuzhambu…

    Reply
  6. Viki Xavier.

    January 15, 2009 at 1:26 pm

    Rasavangi and Poondu kulambu lovely combo dear.
    Love the way u presented. Yummy.

    Reply
  7. Happy cook

    January 15, 2009 at 1:32 pm

    Wish i gor ashgourd here. I used to love curry made with them.
    Your lok so mouthwattering.
    Wish i ha dthem with rice.

    Reply
  8. AnuSriram

    January 15, 2009 at 2:22 pm

    Both dishes looks tempting! Deliciously made… I can smell the aroma!

    Reply
  9. Laavanya

    January 15, 2009 at 2:44 pm

    That’s exactly how I make puli kuzhambu… delicious and my mom likes it with nallennai too. The rasavangi looks awesome. I’m definitely trying that.. since i usually make olan or morkuzhambu with poosinikai.

    Reply
  10. Priti

    January 15, 2009 at 3:42 pm

    Wow looks so yummy…u come over here for Pongal…but do bring along both these items too 😉

    Reply
  11. Chitra - spicelover

    January 15, 2009 at 4:00 pm

    lovely post and a great combination:)

    Reply
  12. Cham

    January 15, 2009 at 5:03 pm

    Kuzhambu and kootu are perfect combo! The koootu masala sounds tasty!

    Reply
  13. anudivya

    January 15, 2009 at 7:37 pm

    Ahh! So this is how Rasavangi is made! Looks perfect and seems like I will be trying it out sometime.

    Reply
  14. Vibaas

    January 16, 2009 at 12:16 am

    Ashgourd rasavangi is something new. my mom makes eggplant rasavangi. Will definitely try this as i love ashgourd. Nice pictures, btw.

    Reply
  15. jeyashrisuresh

    January 16, 2009 at 1:32 am

    we too make this rasavangi and we add bolied kondakadalai or boiled peanuts.poondu kulambhu i too make,as u told if we mix it with rice along with sesame oil it will taste very nice. And as usual the way u cut the veg is really nice

    Reply
  16. Mahimaa's kitchen

    January 16, 2009 at 2:47 am

    i have been looking for poondu kuzhambu recipe. will bookmark it to try. and rasavangi is also something i wanted to try. both dishes look yummy.

    Reply
  17. Nithya Praveen

    January 16, 2009 at 5:16 am

    I have heard of Kathirikai Rasavangi not Poosanikai…this is new Rajeshwari.I liked ur detail description along with the snaps.I loved the first snap…its really neat:)

    Reply
  18. Dershana

    January 16, 2009 at 7:29 am

    I love poondu kulambu, especially with piping hot ‘mallipoo’ idlis
    🙂 Urs looks perfect!

    Reply
  19. Kitchen Flavours

    January 16, 2009 at 11:35 am

    Wow yummy pics… both the recipes are new to me…

    Reply
  20. Daily Meals

    January 16, 2009 at 1:35 pm

    Bothe the dishes look delicious…

    Reply
  21. Gita's Kitchen

    January 16, 2009 at 1:56 pm

    Thanks for the step by step procedures for the rasavangi…I love poondu kuzambu, I should try out both these soon 🙂

    Reply
  22. Uma

    January 16, 2009 at 10:11 pm

    yummy mouth-watering dishes as always! Have a great weekend.

    Reply
  23. Yasmeen

    January 17, 2009 at 2:06 am

    Spicy! We call it Kaddu,I like all the spices you used in the curry.The tangy kuzhamdu must taste like heaven with ghee rice:)

    Reply
  24. Purnima

    February 4, 2009 at 7:42 am

    Rajeswari, whenever u read the previous comment, pls do update method-tamarind. I changed my mind, after the ash. gourd boiled ..i added the tamarind extract, then added the ground coarse pwdr..it was tasty n different ..flavor lent to ashg. from masala was superb! tks for sharing dear!

    Reply
  25. RAKS KITCHEN

    February 4, 2009 at 3:53 pm

    Purnima,
    Thanks for pointing out,yes I missed it out!
    Now I updated:)

    Reply
  26. Purnima

    February 8, 2009 at 8:33 am

    Tks!! 😀 But this is gonna make more appearances! 🙂 TKS FOR SHARING!

    Reply
  27. TBC

    March 18, 2009 at 3:23 am

    I made the ash gourd curry… I just saw that you had another recipe too in this post…:)

    Reply
  28. TBC

    March 18, 2009 at 3:23 am

    Hey R,
    I made this today. It tastes so good! Thanks for the recipe.:D

    Reply
  29. Laavanya

    March 18, 2009 at 3:23 am

    Hi Raks, I made the poosanikai rasavaangi last night and we really liked it! 🙂 Thanks for a yummy recipe.

    Reply
  30. RAKS KITCHEN

    March 18, 2009 at 3:33 am

    Thank you for giving feedback Laavanya and TBC,glad that you liked it and taking time to write here:)

    Reply
  31. Mahi

    November 11, 2010 at 12:44 am

    Hi Raji, I made poosanikkaai rasavaangi some time back. It was yummy! Thanks for sharing a nice and authentic recipe with perfect pics.:)

    Reply
  32. RAKS KITCHEN

    November 11, 2010 at 4:24 am

    Mahi 🙂 Thanks so much for the feedback 🙂

    Reply
  33. Jayasri Ravi

    March 5, 2011 at 5:49 am

    Hi Raji, made your poondu kohazmbu today!, we all liked it!, I had an eye on this from a long time, My H was asking me to make poondu rasam, So, I thought why not this! thanks yaar enjoyed it, I like eating poondu but not used to eating it too much, but this one was good, it was not overpowering, It was like Venthya kozhambu, thanks again.

    Reply
  34. nazreen

    October 28, 2011 at 9:49 am

    really super ………..not only poondu kuzhambu all ur receipe are make to cook more…..

    Reply
  35. nazreen

    October 28, 2011 at 9:49 am

    Really super ………. i loved it ..

    Reply
  36. Dhivya prasanna

    January 30, 2012 at 3:24 pm

    made poondu kulambu today….it was too good…continue ur good job…

    Reply
  37. ambika clyton

    June 13, 2012 at 11:30 am

    hi this is ambika

    last night i tried ur poondu kuzhambu and cabbage kootu, both came out really good and tasted awesome. we both(myself and my husband)enjoyed each and every bite of onion and garlic.my husband said cabbage kootu was merely same as they do in marriages. usually i use instand sambar powder which is available in local market but this time i prepared the sambar powder u listed, beleive me it really enhanced an additional taste.
    i really appreciate u all
    thanks

    Reply
  38. RAKS KITCHEN

    June 13, 2012 at 11:31 am

    Thank you so much 🙂

    Reply
  39. Jaya

    June 25, 2012 at 3:19 pm

    One can only see your passion towards cooking from all this description and pictures. As always "Keep doing the great work "

    Reply
  40. ar

    September 26, 2012 at 6:41 am

    Did you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe

    Reply
  41. ar

    September 26, 2012 at 6:41 am

    Did u roast in oil or dry roast the ingredients in the table roast & grind in ash gourd gravy recipe

    Reply
  42. ar

    September 26, 2012 at 6:41 am

    Did you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe

    Reply
  43. RAKS KITCHEN

    September 26, 2012 at 6:42 am

    I used 1/2 tsp oil

    Reply
  44. R Girls

    October 7, 2012 at 2:31 pm

    I could never bring my kuzhambu to this consistency..this is amazing defn. will try

    Reply
  45. Lakshmi Canteen @ Koppa

    October 29, 2012 at 1:32 am

    I tried it today and it came out very good. I also added a very small piece of jaggery. Thanks for the recipe:-)

    Reply
  46. Dhaya

    November 3, 2012 at 5:53 am

    very nice….tasted very good…pictures tempted me to try this out and came very well…

    Reply
  47. Dhaya

    November 3, 2012 at 5:53 am

    very nice poondu kulambu…it came well when i tried exactly with what you gave

    Reply
  48. ENDless Experiences

    November 29, 2012 at 8:19 am

    Lots of hugs to you raji..I made the best poondu kulambhu yesterday

    Reply
  49. aruna

    January 1, 2013 at 11:17 am

    hey i tried preparing this in electric rice cooker as i stay in hostel but the kolubu is watery.im not getting the thickness.can you please tel me how to get the thickness

    Reply
  50. RAKS KITCHEN

    January 1, 2013 at 11:22 am

    Try using less water while u prepare tamarind extract. 1/2 tsp rice flour dissolved in 1 tor 2 tablespoon of water may help. Also corn flour can be used for thickening.

    Reply
  51. Sowmya Sundararajan

    January 16, 2013 at 3:32 pm

    Super Raji

    Reply
  52. bilvapatra

    April 13, 2013 at 5:27 pm

    hahahahaha! "Is this honey or kuzhambu?" What love, what joy! Oh the pleasure of being a child, the pleasure of having mother love so crazily….. God bless you!

    Reply
  53. Viji

    April 20, 2013 at 5:33 am

    Hi Raji

    Thanks for your mouthwatering recipies..I am a beginner in cooking and I have tried some of your recipies that turned out great..I am gonna try this poondu kulambu also,but before that I have a doubt whether to add tomato or not..How did u achieve the thickness without adding tomato?I am new to this kara kulambu variety as I belong to southern part of tamilnadu where we use more coconut in our cooking..My MIL in chennai adds pureed tomato to kara kulambu and taht gives the thickness..But the kulambu with more tomato is so tangy and I dont like it so much…I tried potato,brinjal kara kulambu with one tomato and some shallots of onion,but I couldnot achieve the thickness even if i simmer for so many minutes..My kulambu is watery and it tastes sweet..Whats wrong in my kulambu?How to get the thickness like urs…Pls help me,I could not make good kara kulambu for my husband who love it..Pls help me..

    Reply
  54. RAKS KITCHEN

    April 20, 2013 at 5:37 am

    HI Viji, it depends on your sambar powder. are you using sambar powder or red chilli powder alone? If you use pure red chilli powder, add some coriander powder too for thickness. Also the key is to use more tamarind and more sambar powder wich will give you thickness. Hope this will help you. Also boil for long time until it gets thick.

    Reply
  55. Subitha Ganesh

    June 27, 2013 at 2:14 pm

    Hi…It is amazing. Today only I visited your blog. All items are really great. I will be a regular follower of you. After marriage only I started cooking. Now I started to enjoy it. Basically I am from Kerala.After marriage only I started to taste Tamil Nadu style recepie especially Karaikudi style.

    Reply
  56. Smitha Jivan

    April 10, 2014 at 5:42 am

    Hi,am not a great cook when it comes to vegetarian dishes.But your recipes inspired me alot and now everyday I cook ur recipes.And happiest part is that my sons strted loving all those …..they even asks me what's the name for each curry!!!!!thanks alot 🙂

    Reply
  57. Smitha Jivan

    April 10, 2014 at 3:05 pm

    Hi, am not great at vegetarian cooking,but your blogs inspired me alot.Now everyday it's your repices I make for dinner.The happiest part is that my kids who were not eating vegetarian started enjoying all the recipes….they even asks me the name of the curry I prepares!!!! Thanks alot:)

    Reply
  58. Sudarshan

    July 5, 2017 at 8:06 am

    Name of table "to grind" and "temper" to be updated please….

    Reply
  59. Raks anand

    July 5, 2017 at 8:27 am

    Thanks, will do

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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