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Poosnikai Molguttal

Another of Tam Brahm delicacies, this one has the goodness of dal and veggies alongside coconut red chillies. Mom used to make this twice a week with different veggies or spinach.This one is a regular in the household and when paired up with togayals ( chutney) or pachadis and rasam is a bliss. ;P

A no onion, no garlic recipe.


Serves: 2


White pumpkin: ½ cup
Potato: 1 diced.
Moong Dal: ½ cup
Water: 1 cup
Salt to taste.

To grind:

Coconut pieces/grated: 1/4th cup
Cumin seeds: 1 tsp.
Red Chili: 2

To temper:
Coconut oil: 1tsp
Mustard seeds: 1tsp
Curry leaves a spring.


1. Pressure cook the pumpkin with moong dal and water for 3 whistles.

2. Grind the “To grind items”
3. Boil the cooked dal, veggies mixture and add the coconut paste and boil for a couple of minutes on a medium flame.

4. Temper with “To temper” items.

Serve hot with rice and togayal or pachadis or simple pickle.




Hi This is my chance to introduce myself. I am Parvathi, the author/owner of this space. I blog here about recipes that are simple yet tasty. I try to improvise on recipes without compromising on taste. Cooking is my passion. Though I am not very perfect, I love the imperfections and as they say “there’s always scope of better”. I like to follow that. I believe there’s a story for each recipe and the way it is developed. Also creativity is the secret ingredient of cooking. My inspiration for cooking comes from my mom. As cliched as it sounds, for me she is the best cook. 🙂 Cooking for me is a stress buster. Hoping this space help you too whip some amazing dishes and earn praises from your loved ones. Gmail: Instagram: foodaterian Twitter:

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