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.

Poosnikai Molguttal

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.

Poosnikai Molguttal



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