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
Prep Time: 15 mins | Cook time: 20 mins | Serves: 2
Ingredients
Ash gourd – 1 ½ cups (Chop as cubes)
Turmeric powder – ¼ teaspoon
Salt – As needed
Curry leaves – 1 sprig
Tamarind – 1 tablespoon thick extract
Grated coconut – ¼ cup
To roast and powder
Urad dal – 1 ½ tablespoon
Dry coriander seeds – 1 tablespoon
Red chillies – 4
Asafetida – ¼ teaspoon
To temper
Mustard – 1 teaspoon
Urad dal – 1 teaspoon
Curry leaves – 1 sprig
Coconut oil – 2 teaspoon
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 teaspoon while cooking ash gourd)
- Roast the ingredients under the to grind table in 2 teaspoon of oil, cool down.
- Grind together to a coarse powder. You can add coconut to the same and grind to a paste with water and reduce steps.
- 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.
- If coconut is ground together with the roasted items, just pour and mix. Bring to boil.
- At last temper with the tempering items under the table.
- Cook cut cubes of ash gourd in water just to immerse it with turmeric,a sprig of curry leaves and salt,till soft.
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.!
delicious…nice and spicy..
slurrp! you made me hungry again 🙂
Photos are gorgeous! Made me reach for the spoon, specially for the first dish! :))
Rasavangi& kuzhambu looks nice & spicy. Awecome pic!
Oh my god, bunch of gorgeous pics…drooling over the poondu kuzhambu…
Rasavangi and Poondu kulambu lovely combo dear.
Love the way u presented. Yummy.
Wish i gor ashgourd here. I used to love curry made with them.
Your lok so mouthwattering.
Wish i ha dthem with rice.
Both dishes looks tempting! Deliciously made… I can smell the aroma!
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.
Wow looks so yummy…u come over here for Pongal…but do bring along both these items too 😉
lovely post and a great combination:)
Kuzhambu and kootu are perfect combo! The koootu masala sounds tasty!
Ahh! So this is how Rasavangi is made! Looks perfect and seems like I will be trying it out sometime.
Ashgourd rasavangi is something new. my mom makes eggplant rasavangi. Will definitely try this as i love ashgourd. Nice pictures, btw.
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
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.
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:)
I love poondu kulambu, especially with piping hot ‘mallipoo’ idlis
🙂 Urs looks perfect!
Wow yummy pics… both the recipes are new to me…
Bothe the dishes look delicious…
Thanks for the step by step procedures for the rasavangi…I love poondu kuzambu, I should try out both these soon 🙂
yummy mouth-watering dishes as always! Have a great weekend.
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:)
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!
Purnima,
Thanks for pointing out,yes I missed it out!
Now I updated:)
Tks!! 😀 But this is gonna make more appearances! 🙂 TKS FOR SHARING!
I made the ash gourd curry… I just saw that you had another recipe too in this post…:)
Hey R,
I made this today. It tastes so good! Thanks for the recipe.:D
Hi Raks, I made the poosanikai rasavaangi last night and we really liked it! 🙂 Thanks for a yummy recipe.
Thank you for giving feedback Laavanya and TBC,glad that you liked it and taking time to write here:)
Hi Raji, I made poosanikkaai rasavaangi some time back. It was yummy! Thanks for sharing a nice and authentic recipe with perfect pics.:)
Mahi 🙂 Thanks so much for the feedback 🙂
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.
really super ………..not only poondu kuzhambu all ur receipe are make to cook more…..
Really super ………. i loved it ..
made poondu kulambu today….it was too good…continue ur good job…
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
Thank you so much 🙂
One can only see your passion towards cooking from all this description and pictures. As always "Keep doing the great work "
Did you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe
Did u roast in oil or dry roast the ingredients in the table roast & grind in ash gourd gravy recipe
Did you dry roast or roasted in oil for the ingredients in the table roast and grind in the ash gourd gravy recipe
I used 1/2 tsp oil
I could never bring my kuzhambu to this consistency..this is amazing defn. will try
I tried it today and it came out very good. I also added a very small piece of jaggery. Thanks for the recipe:-)
very nice….tasted very good…pictures tempted me to try this out and came very well…
very nice poondu kulambu…it came well when i tried exactly with what you gave
Lots of hugs to you raji..I made the best poondu kulambhu yesterday
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
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.
Super Raji
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!
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..
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.
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.
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 🙂
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:)
Name of table "to grind" and "temper" to be updated please….
Thanks, will do