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
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.
