Poosanikkai 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, 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.
POONDU KUZHAMBU RECIPE : CLICK HERE
Poosanikai rasavangi recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 2
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 tblsp thick extract
Grated coconut – 1/4 cup
Turmeric powder – 1/4 tsp
Salt – As needed
Curry leaves – 1 sprig
Tamarind – 1 tblsp thick extract
Grated coconut – 1/4 cup
To roast and powder
Urad dal – 1 1/2 tblsp
Dry coriander seeds – 1 tblsp
Red chillies – 4
Asafetida – 1/4 tsp
Dry coriander seeds – 1 tblsp
Red chillies – 4
Asafetida – 1/4 tsp
To temper
Mustard – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Method
- Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft. Then add the tamarind Extract. (You can add soaked chana dal 2 tsp while cooking ash gourd)
- Roast the ingredients under the to grind table separately and grind together to a coarse powder.
- 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.
- Give it a boil and at last temper with the tempering items under the table.
Notes
- My Mom in law adds cooked moong dal along with ground items.
- My mom in law won’t add soaked chana dal, but mom adds. I have not tried though.
Mix well and serve as an accompaniment for rice.!
sowmya
January 15, 2009 at 10:48 amdelicious…nice and spicy..
LG
January 15, 2009 at 12:20 pmslurrp! you made me hungry again 🙂
Asha
January 15, 2009 at 12:45 pmPhotos are gorgeous! Made me reach for the spoon, specially for the first dish! :))
Jaishree
January 15, 2009 at 12:49 pmRasavangi& kuzhambu looks nice & spicy. Awecome pic!
Priya
January 15, 2009 at 1:19 pmOh my god, bunch of gorgeous pics…drooling over the poondu kuzhambu…
Viki Xavier.
January 15, 2009 at 1:26 pmRasavangi and Poondu kulambu lovely combo dear.
Love the way u presented. Yummy.
Happy cook
January 15, 2009 at 1:32 pmWish i gor ashgourd here. I used to love curry made with them.
Your lok so mouthwattering.
Wish i ha dthem with rice.
AnuSriram
January 15, 2009 at 2:22 pmBoth dishes looks tempting! Deliciously made… I can smell the aroma!
Laavanya
January 15, 2009 at 2:44 pmThat’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.
Priti
January 15, 2009 at 3:42 pmWow looks so yummy…u come over here for Pongal…but do bring along both these items too 😉
Chitra - spicelover
January 15, 2009 at 4:00 pmlovely post and a great combination:)
Cham
January 15, 2009 at 5:03 pmKuzhambu and kootu are perfect combo! The koootu masala sounds tasty!
anudivya
January 15, 2009 at 7:37 pmAhh! So this is how Rasavangi is made! Looks perfect and seems like I will be trying it out sometime.
Vibaas
January 16, 2009 at 12:16 amAshgourd rasavangi is something new. my mom makes eggplant rasavangi. Will definitely try this as i love ashgourd. Nice pictures, btw.
jeyashrisuresh
January 16, 2009 at 1:32 amwe 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
Mahimaa's kitchen
January 16, 2009 at 2:47 ami 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.
Nithya Praveen
January 16, 2009 at 5:16 amI 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:)
Dershana
January 16, 2009 at 7:29 amI love poondu kulambu, especially with piping hot ‘mallipoo’ idlis
🙂 Urs looks perfect!
Kitchen Flavours
January 16, 2009 at 11:35 amWow yummy pics… both the recipes are new to me…
Daily Meals
January 16, 2009 at 1:35 pmBothe the dishes look delicious…
Gita's Kitchen
January 16, 2009 at 1:56 pmThanks for the step by step procedures for the rasavangi…I love poondu kuzambu, I should try out both these soon 🙂
Uma
January 16, 2009 at 10:11 pmyummy mouth-watering dishes as always! Have a great weekend.
Yasmeen
January 17, 2009 at 2:06 amSpicy! We call it Kaddu,I like all the spices you used in the curry.The tangy kuzhamdu must taste like heaven with ghee rice:)
Purnima
February 4, 2009 at 7:42 amRajeswari, 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!
RAKS KITCHEN
February 4, 2009 at 3:53 pmPurnima,
Thanks for pointing out,yes I missed it out!
Now I updated:)
Purnima
February 8, 2009 at 8:33 amTks!! 😀 But this is gonna make more appearances! 🙂 TKS FOR SHARING!
TBC
March 18, 2009 at 3:23 amI made the ash gourd curry… I just saw that you had another recipe too in this post…:)
TBC
March 18, 2009 at 3:23 amHey R,
I made this today. It tastes so good! Thanks for the recipe.:D
Laavanya
March 18, 2009 at 3:23 amHi Raks, I made the poosanikai rasavaangi last night and we really liked it! 🙂 Thanks for a yummy recipe.
RAKS KITCHEN
March 18, 2009 at 3:33 amThank you for giving feedback Laavanya and TBC,glad that you liked it and taking time to write here:)
Mahi
November 11, 2010 at 12:44 amHi Raji, I made poosanikkaai rasavaangi some time back. It was yummy! Thanks for sharing a nice and authentic recipe with perfect pics.:)
RAKS KITCHEN
November 11, 2010 at 4:24 amMahi 🙂 Thanks so much for the feedback 🙂
Jayasri Ravi
March 5, 2011 at 5:49 amHi 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.
nazreen
October 28, 2011 at 9:49 amreally super ………..not only poondu kuzhambu all ur receipe are make to cook more…..
nazreen
October 28, 2011 at 9:49 amReally super ………. i loved it ..
Dhivya prasanna
January 30, 2012 at 3:24 pmmade poondu kulambu today….it was too good…continue ur good job…
ambika clyton
June 13, 2012 at 11:30 amhi 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
RAKS KITCHEN
June 13, 2012 at 11:31 amThank you so much 🙂
Jaya
June 25, 2012 at 3:19 pmOne can only see your passion towards cooking from all this description and pictures. As always "Keep doing the great work "
ar
September 26, 2012 at 6:41 amDid you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe
ar
September 26, 2012 at 6:41 amDid u roast in oil or dry roast the ingredients in the table roast & grind in ash gourd gravy recipe
ar
September 26, 2012 at 6:41 amDid you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe
RAKS KITCHEN
September 26, 2012 at 6:42 amI used 1/2 tsp oil
R Girls
October 7, 2012 at 2:31 pmI could never bring my kuzhambu to this consistency..this is amazing defn. will try
Lakshmi Canteen @ Koppa
October 29, 2012 at 1:32 amI tried it today and it came out very good. I also added a very small piece of jaggery. Thanks for the recipe:-)
Dhaya
November 3, 2012 at 5:53 amvery nice….tasted very good…pictures tempted me to try this out and came very well…
Dhaya
November 3, 2012 at 5:53 amvery nice poondu kulambu…it came well when i tried exactly with what you gave
ENDless Experiences
November 29, 2012 at 8:19 amLots of hugs to you raji..I made the best poondu kulambhu yesterday
aruna
January 1, 2013 at 11:17 amhey 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
RAKS KITCHEN
January 1, 2013 at 11:22 amTry 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.
Sowmya Sundararajan
January 16, 2013 at 3:32 pmSuper Raji
bilvapatra
April 13, 2013 at 5:27 pmhahahahaha! "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!
Viji
April 20, 2013 at 5:33 amHi 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..
RAKS KITCHEN
April 20, 2013 at 5:37 amHI 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.
Subitha Ganesh
June 27, 2013 at 2:14 pmHi…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.
Smitha Jivan
April 10, 2014 at 5:42 amHi,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 🙂
Smitha Jivan
April 10, 2014 at 3:05 pmHi, 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:)
Sudarshan
July 5, 2017 at 8:06 amName of table "to grind" and "temper" to be updated please….
Raks anand
July 5, 2017 at 8:27 amThanks, will do