To start making Poosanikai/Winter Gourd Rasavangi recipe, make sure to soak the tamarind in hot water.
After 15 minutes, extract the pulp from the soaked tamarind – keep aside.
In a pressure cooker, add rinsed tea dal, moong dal, chopped winter melon slices, tamarind extract, salt, turmeric powder and water. You can add 2 cups of water or enough water to ensure all ingredients are submerged.
Pressure cook for 3 beeps to release pressure naturally.
Add 1 teaspoon oil to the pan and heat
Once the oil is hot, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices become fragrant and brown
Finally add grated coconut and toast until golden brown. Turn off the flame and let it cool.
Once the coconut and spices have cooled, grind them into a fine powder in a blender.
After the pressure cooker releases pressure, open the lid and stir thoroughly.
Add the ground spices and coconut to the cooked winter melon and dal mixture – mix well.
In a Tadka pan, heat 1 tsp oil. Once the oil is hot, add mustard seeds and let it splutter.
When the mustard seeds burst, add urad dal and curry leaves. Fry until the urad dal turns golden brown.
Finally, pour this tempered liquid over the winter melon Rasavangi and serve.
Serve with Poosanikai Rasavangi steamed rice, Carrot bean porridge and Eli Wadam Enjoy a complete South Indian style lunch
