Wednesday, December 31, 2014

Kuvale puli koddel ( Wintermelon/ ash gourd curried in a tangy coconut-based sauce)

Ash gourd is known as kuvale in konkani. It is one of my favorite vegetables since I was little. My two favorite dishes made from kuvale are kuvale sasam and kuvale pulikoddel. Ok there are nore: I like kuvale sambar and kuvale halwa! How could I have forgotten the halva!! That is a yummy treat. But today I am going to talk about kuvale puli koddel which is another one of those dishes that I started liking as I grew older. This is also one of the traditional dishes that is served as part of the famous 5-day festival, Kodial Theru(Mangalore Car festival ).

Servings: 4


Ash gourd/ Wintermelon: 1 piece weighing about 1 lb
Jaggery: 1 tsp
Salt: to taste
Water: 1 cup

For roasting and grinding:

Dried red chillies: 4
Urad dal: 1 tsp
Chana dal: 1 tbsp
Coriander seeds: 1 tbsp
Raw rice: 1 tbsp
Grated coconut: 3 tbsp
Hing: pinch
Turmeric powder: 1/4 tsp
Sesame seeds: 3 tsp

For tempering:

Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves : 1 sprig


Peel and cut the wash gourd into bite size pieces. Cook it with salt, jaggery and one cup water until tender. Keep aside.

Dry roast all the ingredients listed under " for roasting and grinding". When cooled grind to a medium fine paste using a little water.

Add the ground paste to the cooked ash gourd.


In a small frying pan, heat coconut oil, add mustard seeds. Once the mustard seeds splutter, add the curry leaves. Turn of the flame. Add this to the above pot.

Serve hot with steamed rice.


Cooking made easy:

This dish can be made with any green gourds or green squash, zucchini or cucumber.

The best way to peel any squash is using a peeler. Using a knife to peel can prove tedious!

Tip for healthy living:

All green gourds/ squashes are great for good health. They can be used during any elimination diet as they are soothing to the gut. However they have to be cooked without too many spices!

Food for thought:

A day of worry is more exhausting than a week of work. John Lubbock