Poosanikai Puli Kootu | Ash Gourd Tamarind Curry

"Where tradition meets nutrition — one spoonful of comfort, a bowlful of health!"

This classic South Indian Puli Kootu features tender ash gourd simmered with lentils and a tangy tamarind-based gravy. Aromatic roasted spices and fresh coconut enrich the flavor, making it a wholesome and versatile curry.

 🛒 Ingredients

 For the Spice Paste

• Coriander seeds – 1 tbsp
• Chana dal (split chickpeas) – 1 tbsp
• Urad dal (split black gram) – 1 tbsp
• Red chilies – 7 to 8
• Black pepper – 1 tsp
• Fenugreek seeds – 1 tsp
• Fresh grated coconut – 1 cup
• Water – as needed

 For the Lentil Base

• Moong dal (split green gram) – 1 tbsp
• Chana dal – 3 tbsp
• Urad dal – 3 tbsp
• Jackfruit seed (optional)
• Turmeric powder – ¼ tsp
• Water – as needed

 Kaubli chana and Peanuts

• If using kaubli chana, peanuts (Pressure work seperatly and keep it ready)

 For the Kootu

• Oil – 3 to 4 tbsp
• Green chilies – 2, slit
• Tomatoes – 2 medium, chopped
• Ash gourd (poosanikai) – 2 cups, chopped
• Green peas – ½ cup (fresh or frozen)
• Tamarind paste – 2 tbsp (or 1 lemon-sized tamarind ball soaked in water)
• Salt – to taste
• Curry leaves
• Fresh coriander leaves, chopped

 For Tempering

• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Asafoetida (hing) – a pinch

 👩‍🍳 Instructions

 Step 1: Prepare the Spice Paste

• Heat a heavy-bottomed pan over medium heat.
• Dry roast coriander seeds, chana dal, urad dal, red chilies, and black pepper until fragrant and lightly golden (3–4 mins).
• Add fenugreek seeds, roast for 1 minute, then turn off the heat.
• Let cool to room temperature.
• Grind the roasted spices with grated coconut and little water to a fine paste. Set aside.

 Step 2: Cook the Lentils

• Wash moong dal, chana dal, and urad dal thoroughly.
• Pressure cook with turmeric powder and water for 3 whistles or until soft. Set aside with cooking liquid.

 Step 3: Make the Kootu

• Heat oil in a thick-bottomed pan over medium flame.
• Add slit green chilies, saute for 2 minutes.
• Add chopped tomatoes, cook until soft and mushy.
• Add chopped ash gourd and cook for 3–4 minutes.
• Add cooked chana, peanuts and green peas.
• Add tamarind paste and boil for 5–10 minutes until raw tamarind smell disappears.
• Add the cooked lentils and the ground spice paste, salt, and curry leaves. Mix it well and simmer for 5–10 minutes, stirring occasionally.
• Garnish with chopped coriander leaves.

 Step 4: Prepare Tempering

• Heat oil in a small pan.
• Add mustard seeds, let splutter.
• Add urad dal and asafoetida; sauté until dal turns golden.
• Pour tempering over the kootu and mix gently.

 🍽️ Serving Suggestions

• Serve hot with steamed rice and a dollop of ghee.
• Pairs excellently with pickle and papad.
• Can be enjoyed with chapati or dosa.

 💡 Tips for Success

• Roast spices well for maximum flavor.
• Cook tamarind thoroughly to avoid raw taste.
• Adjust water to achieve a thick, gravy-like consistency.

 🌿 Variations

• Substitute ash gourd with bottle gourd (lauki), drumsticks, okra (bhindi), or mixed vegetables.

 🧊 Storage

• Refrigerate for up to 2 days.
• Reheat gently before serving.

This authentic South Indian recipe balances tangy tamarind, aromatic spices, and nutritious vegetables — a comforting classic to enjoy any day!

 Video Tutorial