Ingredients:
4 tbsp toor daal
4 tbsp chana daal
1/2 tsp tamarind paste
500 gm ash gourd chopped finely
1 tsp salt
1/2 tsp turmeric
Paste:
2 tsp oil
1 tsp black peppercorns
2 tsp urad daal
1 tbsp chana daal
1/2 tsp hing
1 tbsp coriander seeds
1 red chilli
4 tbsp frozen coconut
Tempering:
3 tsp ghee
1 sp mustard seeds
1 tsp urad daal
2 tbsp raw peanuts
1 red chilli
a few curry leaves
Method:
Pressure cook the daals and keep aside.
In a pan, add the chopped ash gourd, turmeric and salt. Add enough water to cover the ash gourd. Cook till the ash gourd is done.
Paste:
Heat oil in the pan.
Add the dry ingredients except coconut and fry for 3-4 mins.
Grind the above with the coconut and water till smooth.
Add the ground paste, daals to the cooked ash gourd and give a boil.
Add the tempering to the dish and serve hot.
I had it for dinner lastnight and ate it with ready made sevai.I added the kootu over my bowl of sevai and added some buttermilk to it and relished it.
