How to Make Delicious Pooshanikai Paruppu Masiyal

How to Make Delicious 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. Poosanikai Or Ash gourd Rasavangi is an authentic recipe from tamilnadu.

So during summer just include this ash gourd rasavangi in your diet  to keep your body.

This recipe can be prepared with any type of keerai or greens Take Thuvar (toor dhal) or green gram dhal and cook till soft..

Ashgourd, also known as White Pumpkin is "Pooshanikai" in Tamil.

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

Ingredients of Pooshanikai Paruppu Masiyal

1. It’s 200 grams of ash gourd chopped.

2. You need 200 ml of water.

3. Prepare 200 ml of tamarind extract.

4. You need 200 grams of moong dal cooked.

5. Prepare to taste of salt.

6. You need 3 - 4 tbsps of sesame oil.

7. It’s 1/4 tsp of asafoetida.

8. You need 1 tsp of mustard seeds.

9. You need 1 tsp of channa dal (Kadalai paruppu).

10. It’s 1 tsp of urad dal white (udaicha ullundhu).

11. It’s 1 tsp of fenugreek seeds (methi or mendhyam).

12. You need 3 of chillies dried red.

13. Prepare 2 of green chillies (slit).

14. It’s 5 - 6 of curry leaves.

We can make kootu, sambar, mor kuzhambu and halwa from this vegetable.

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.

Pooshanikai Paruppu Masiyal step by step

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..

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

Remove skin, seeds and white portion from the ash gourd.

Cook the bengal gram dhal till soft.

Grind coconut, green chillies, jeera and rice to a fine paste.

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