How to Cooking at dinner Pooshanikai Paruppu Masiyal

How to Cooking at dinner Pooshanikai Paruppu Masiyal Delicious, fresh and tasty.

Pooshanikai Paruppu Masiyal. Pooshanikai Paruppu Masiyal , is a moong dal based stew that is cooked in tamarind extract. This is not very spicy and not very tangy either , does not require any kind of masalas or powders to prepare this dish. Remove skin, seeds and white portion from the ash gourd.

Pappu puvva with ghee on top, oh that is delicious and heavenly feeling.

Paruppu masiyal is a simple sidedish for rice and even for chappathi.

Serve it with hot rice, ghee, pickle and appalam.

You can have Pooshanikai Paruppu Masiyal using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pooshanikai Paruppu Masiyal

1. It’s of ash gourd chopped.

2. Prepare of water.

3. It’s of tamarind extract.

4. You need of moong dal cooked.

5. You need of salt.

6. It’s of sesame oil.

7. You need of asafoetida.

8. You need of mustard seeds.

9. Prepare of channa dal (Kadalai paruppu).

10. Prepare of urad dal white (udaicha ullundhu).

11. You need of fenugreek seeds (methi or mendhyam).

12. You need of chillies dried red.

13. Prepare of green chillies (slit).

14. You need of curry leaves.

Especially kids will love this for sure and it is healthy too.

Payatham paruppu (Moong Dal) masiyal is a prominent south indian side dish … which can be had with rice and ghee.

Masiyal is made in many ways… this one is like sambhar and can be made with or without any vegetable….

Today, I have not added any vegetable, but this kind of masiyal tastes so good if cooked with sennai kizhangu or karunai.

Pooshanikai Paruppu Masiyal instructions

1. Remove the seeds of ash gourd and take out its skin. Chop it into small cubes. In a vessel add 200 ml of water and bring it to a boil. Add the chopped ash-gourd, little salt and 3 curry leaves..

2. Meanwhile, in a kadaai or wok, on medium heat, add sesame oil and all the other ingredients mentioned under Tempering. Add the ingredients in the above mentioned order only. Saute them for a minute or so..

3. Now, simmer the heat and pour in the tamarind extract, increase the heat to high and allow this to boil. Add salt (remember that youve added salt for the ash gourd too, so add wisely in this stage)..

4. Once the raw smell of the tamarind goes away, add the cooked ash gourd along with its stock. Mix it thoroughly..

5. Now add the cooked moong dal and mix. Switch off the heat and serve it hot with plain rice..

6. OPTIONAL STEP : If the consistency of the masiyal is too lean or runny, then in a small bowl mix 2 tbsps of rice flour and little water. Make this into a paste and add it to the boiling masiyal, mix it thoroughly then switch off the heat..

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The yellow pumpkin also known as Manjal Poosanikai adds to the subtle sweetness of this sambar recipe making it even more delectable to the palate.

Serve the Manjal Poosanikai Sambar along with hot rice topped with Ghee and Beetroot Thoran and Gorikayi Palya Recipe to.

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In a Rasavangi, Ash Gourd is cooked with moong dal, chana dal , tamarind and fresh ground spices.