Lunch
Traditional Pumpkin Almond Recipe - Ach Gert Surri With Dal Recipe
This homemade Traditional Pumpkin Almond Recipe - Ach Gert Surri With Dal Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 1 1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - diced into cubes
- 1/4 cup Yellow Moong Dal (Split)
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 20 grams Tamarind - lemon sized
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 2 teaspoon Sunflower Oil
- Salt - as per your taste
- 1/2 tablespoon White Urad Dal (Split)
- 1/2 tablespoon Chana dal (Bengal Gram Dal)
- 1 1/2 tablespoon Coriander (Dhania) Seeds
- 5 Dry Red Chillies
- 1/4 cup Fresh coconut - grated
Instructions
1
To begin making Poosanikai / Ash Gourd Rasavangi method, make sure to soak tamarind in some fiery moisture. After 15 mins, extract pulp from the soaked tamarind - keep aside. In a pressure cooker, transfer in rinsed chana dal, moong dal, minced ash gourd pieces, tamarind extract, table salt, turmeric ground mix and moisture.
2
You can transfer in 2 cups of moisture or enough moisture to make sure that all elements are submerged in the moisture. Pressure prepare it for 3 whistles and release the pressure naturally. In a skillet, transfer in 1 teaspoon of cooking oil and allow it to warmOnce the cooking oil is mildly hot, transfer in chana dal, urad dal, dehydrated red chillies, coriander seeds and char until the spices turn perfumed and brownFinally transfer in the grated coconut and char until golden brown.
3
Turn off the flame and allow it to cool. Once the coconut and spices have cool, grind them into a fine ground mix in a mixer. Once the pressure cooker has release the pressure, open the lid and give it a good swirl around.transfer in the ground spices & coconut to cooked ash gourd and dal mixture - swirl around well.In a tadka skillet, bring to temperature 1 teaspoon of cooking oil.
4
Once the cooking oil is fiery, transfer in mustard seeds and allow it to sputter. When mustard seeds crackles, transfer in urad dal and curry leaves.
5
Saute it until urad dal turns golden brown.Finally transfer this tempering over the Ash Gourd Rasavangi and it is ready to be served.dish up Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch.
Recipe Information
Cuisine
Tamil Nadu
Tamil Nadu
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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