Elavan Kadalaparuppu Kootu | Ashgourd Channa Dal Kootu

Elavan Kadalaparuppu Kootu is my favourite kootu as this tastes a bit sweet and this along with any Sambar|Rasam is a match made in heaven!

Elavan also known as Poosanikai in Tamil Ash Gourd in English and Petha in Hindi is a great vegetable. The sweet Agra Pethas are made from this!

Ingredients:

400 gms Elavan | Petha | Ash Gourd

1 tblsp Channa Dal

1/2 tsp Haldi | Turmeric Powder

1/4 tsp Red Chilli Powder

To taste Salt 

For grinding:

1 tsp Jeera | Cumin

2 tblsp Fresh Coconut, grated

For tempering:

1/2 tsp Oil

1/2 tsp Haldi | Turmeric Powder

1/2 tsp Urad Dal

1 sprig Kadhi Patta | Curry Leaves

1 tblsp Fresh Coconut, grated

Method:

• Wash and then peel Elevan and cut into 1/4 " cubes. 
• Pressure cook Channa Dal adding water such that the dal is fully submerged, for 4 whistles. Once pressure is released, remove cooked Channa Dal and keep aside. Channa Dal will look firm but with slight press of fingers will crumble.
• Make a smooth thick paste of freshly grated coconut and cumin seeds and keep aside.
• In a vessel add Elevan cubes, haldi powder and red chilli powder. Add water such that the elevan cubes are just submerged. This is a thick gravy sabzi, hence water required is less.
• Once the Elevan is cooked, add cooked Channa Dal and Salt. Mix well.
• Add the coconut-cumin paste and mix well and let this cook for 2 minutes. Stir occasionally to ensure the Kootu does not get stuck to the bottom of the vessel.
• After 2 minutes, switch off the flames and transfer to serving bowl.
• Make a tempering of the oil, curry leaves, rai, grated coconut and urad dal. You need to stir this continuously.Once the coconut has turned to a golden brown colour and pour this on top of the Elavan Kadalaparuppu Kootu.
• Serve hot with Steamed Rice | Sambar|Rasam.

Hope you will try this recipe. Do let us know about your experience.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.