Home Fruits and VegetablesPumpkin White Pumpkin (Poosanikai) Rasavangi

White Pumpkin (Poosanikai) Rasavangi

Published under: PumpkinSouth Indian

White Pumpkin – 1 cup, chopped
Tamarind Extract – 1 cup
Dry Red Chillies – 3
Bengal Gram – 2 tsp
Coriander Seeds – 2 tsp
Coconut – 2 tsp, grated
Asafoetida Powder – 1/4 tsp
Mochai Kottai – 1/4 cup, boiled
Toor Dal – 1/4 cup, boiled
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – few
Salt as per taste

1. Combine the tamarind extract with little salt and keep aside.
2. Heat oil in a pan over medium flame.
3. Add the coriander seeds, dry chillies, bengal gram and coconut.
4. Stir-fry for a minute and grind them in a mixie.
5. Pour the tamarind extract to the pan along with the ground paste.
6. Add the pumpkin pieces and bring to a boil.
7. Once the pumpkin pieces have become tender, add the mochai kottai, toor dal and bring to a boil again.
8. Simmer for a minute and remove from flame.
9. Heat little oil in a small frying pan.
10. Fryt he mustard seeds, curry leaves and asafoetida powder.
11. Pour this over the rasavangi and stir.
12. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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