Ashgourd tamarind kootu

With the amount of Ashgourds that grow for Texan summer, I was always on hunt for new recipes. This Puli kootu has been taught to me by my mother-in-law. It is easy, healthy, spicy and very low in calories.

Kootu is similar to dhal except the vegetables are more than lentils. It is one of a common side for south indian households.

Ashgourd Indian Kootu or Dal – Pooshani Poricha Kootu

Staying in hot Texas, I have been fortunate to grow a lot of ashgourds in my backyard. It is called Peta in Hindi and some other parts of India use it other than South Indians. It is an excellent Diuretic.
Course: Main Course
Cuisine: Indian
Keyword: Lunch
Author: Dhrithi


  • 3 lb Ashgourd or Pooshani
  • 1 cup Chana dhal or Tuvar dhal cooked
  • 1 tsp Turmeric
  • 3 cups Tamarind water
  • 2 tsp Salt
  • 1 tsp Mustard (Temper Ingredients )
  • 5 count Dry Red chillies (Temper Ingredients )
  • 1 tsp Urad Dhal (Temper Ingredients )
  • 2 tsp Channa dhal (Temper Ingredients )
  • Handful Coriander seeds (Roast and Grind )
  • Handful Channa Dhal (Roast and Grind )
  • 4 Dry Red Chillies (Roast and Grind )
  • 1 tsp Hing (Roast and Grind )


  • Boil large cut ashgourd or pooshani in turmeric and tamarind water. I usually place in a 3 litre cooker with 2 Whistles. The ashgourd must be submerged in water but don't add more water. It can get mushy and lose shape.
  • Add cooked tuvar dhal and let it boil 10 mins stovetop.
  • Once consistency is formed. remove and temper.
  • Can be had as a side dish to rice.


  1. Kiru

    4 stars

  2. Admin IndiePalates

    5 stars
    its a good recipe

  3. Admin IndiePalates

    5 stars
    comments test

  4. Admin IndiePalates

    4 stars
    Ash gourd tastes good withthis recipe

    • Admin IndiePalates

      5 stars
      testing again


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