Poosanikai Puli Kootu | Ashgourd Tamarind Stew | Instant Pot Recipe

A bowl of Poosanikai Puli Kootu on the table

Poosanikai Puli Kootu | Ashgourd Tamarind Stew | Instant Pot Recipe

Poosanikai puli kootu, a tangy stew made in Instant pot with ash gourd and lentils. Kootu is spiced with a delicious coconut masala paste. Serve it with steaming hot rice and curry for a hearty meal

Course Dinner, Lunch, Main Course

Cuisine South-Indian, Tamil Brahmin Recipe

Keyword Ashgourd recipe, Easy instant pot recipe, Easy puli kootu recipe, How to make kootu in instant pot, How to make puli kootu, Instant pot Kootu, Instant pot recipe, Tambrahm food, Tamil brahmin style puli kootu

Prep Time 20

Cook Time 12

IP Resting Time 15

Total Time 50

Servings people

Calories 186kcal

Equipment

Instant Pot

Ingredients

2 cups chopped ashgourd/Vella poosanikai
1 tomato chopped
⅓ cup Moong dal/Pasi paruppu/split green gram dal
2 tablespoon Tuvar dal/toor dal/Tuvaram paruppu/split pigeon peas
2 tablespoon Chana dal/Split chickpea dal/Gram Dal/Kadalai Paruppu
½ teaspoon turmeric powder
1 teaspoon salt or to taste

For the fresh kootu masala

10 grams tamarind, size of Indian lemon soaked in warm water
3 tablespoon freshly grated coconut
1 tablespoon coriander seeds/dhaniya raw
1 teaspoon cumin seeds/jeera
6 round red chilies
2 teaspoon shredded ginger 1 inch piece of ginger
sprig of curry leaf

Tempering

1 tablespoon oil i use groundnut oil
2 teaspoon mustard seeds
1 teaspoon cumin seeds/jeera
2 red chilies
¼ teaspoon hing/asafoetida

Instructions

Measure the vegetables, dal and spices and keep it ready on the counter
Take the dals in a bowl, wash and drain 2-3 times with water. Add 1 cup fresh water and let it soak for 15 minutes minimum.
While the dal is soaking, let us make the spice paste. Take all ingredients mentioned under 'To grind' in a blender jar. I use my Magic bullet to grind
Blend the spices to a fine paste with ½ cup water. Keep aside.
Turn on the Instant pot in Saute mode. Add oil, when hot, add all the spices mentioned under 'Tempering'.
When mustard pops, add the chopped ashgourd and tomatoes. Mix well.
Add the soaked dal along with the water. To this add freshly ground masala and mix well.
Add ½ cup of water to the blender, wash and add that water also to the Instant pot. Add salt to this and mix well.
The amount of water added until now must be enough for the kootu. The water level should be immersing all the veggies and dal.
Close the instant pot. Ensure the vent is sealed position. I use Instant pot Duo, so it automatically seals when i close the lid.
Cancel the saute mode. Turn on Pressure cook and adjust time for 12 minutes. Once done, let the IP release pressure naturally for atleast 10-12 minutes. Then do a Quick pressure release.
Open and mix the kootu well with a ladle. Check the consistency of the kootu. It shouldn't too thick or too thin.
If the kootu is too thick, add ½ cup of water and let it simmer for 5-10 minutes. If the kootu is too thin, let it simmer for 12-15 minutes to thicken a little.
Finally add some fresh coriander leaves and it is ready to serve.
Serve it with steaming hot rice, a generous dollop of ghee. Add a dry subzi/curry and papad for a complete meal.

Storage Instructions

Any leftover kootu can be refrigerated in an air-tight container for 2-3 days.
While serving from the refrigerator, remove only the amount you will consume for that time, reheat and serve it warm.

To Make this Kootu in Pressure cooker

Follow the same steps in pressure cooker. Cook for 4-5 whistles. Once done, let the pressure drop on its own. Adjust consistency and serve.

Notes

This recipe made in Instant pot takes 12 minutes to cook and 12 minutes minimum for the IP to release pressure naturally.
Taking the timing needed to heat the IP and for it to reach the full pressure, I have listed the total time as 50 minutes. You can add or subtract 10 minutes to this. So this entire recipe might take anywhere between 50-60 minutes in total.

Nutrition