Cooking web notes

          Ash gourd/winter melon/Green pumpkin/vellai poosanikkai

Poosanikkai Rasavaangi:

Ingredients:

To roast & Powder:

To temper:

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. Then add the tamarind Extract.
2. Roast the ingredients under the to grind table separately and grind together to a coarse powder.
3.  
4. Add this powder to the cooked ash gourd,stir well and give it a boil.

5. Grind the coconut with little water and add it too.

7. Give it a boil and at last temper with the tempering items under the table.
9. Mix well  and serve as an accompaniment for rice.!

POONDU KUZHAMBU:

        This Kuzhambu I remember eating from my mothers hands,she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands...will taste like heaven...We will ask her ‘is this honey or kuzhambu....

       I have used samshar powder,which my mother grinds in the mill and gives me when I visit her (for a year),you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.

INGREDIENTS:

To temper:

Method:

1. Soak tamarind in warm water for 1/2 hour and extract the juice.
2. Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
3. Fry till onion and garlic turns golden brown.
4. Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
5. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off. 
6. Transfer to serving bowl and serve with rice and ghee/sesame oil.

Notes: