No announcement yet.

How to make…Poosanikai pittlai

  • Filter
  • Time
  • Show
Clear All
new posts

  • How to make…Poosanikai pittlai

    A sidedish for the festive season

    Poosanikai pittlai is prepared during festival days. It tastes good with morekuzambu. I learnt this recipe from my mother-in-law.
    What you need
    White pumpkin - 200 gm
    Kidney beans, dry (rajma) - 10
    Split pigeon pea (Toor dal) - 1cup
    Tamarind, lemon-sized ball -1

    Black gram (Urad dal) - 1tsp
    Coriander seeds – 1 tsp
    Red chillies - 3
    Coconut, grated – 1tbsp
    Mustard seeds - 1 tsp
    Cooking oil -1 tsp
    Asafoetida - 1 tsp
    Salt -1 tsp
    Cooking instructions
    Cooking instructions
    Soak rajma overnight and pressure cook it with the toor dal. Cut the pumpkin into lengthy pieces. In a tava add little oil and fry the urad dal, coriander seeds and chillies and grind to a paste along with coconut. Sauté the mustard seeds, asafoetida and add the pumpkin and cook for some time. To it add tamarind juice, the cooked dal, the ground mixture and salt and allow to boil. Serve hot.

    Preetha Rengaswamy is a special educator for children with learning disabilities. She loves to cook traditional dishes.