Friday, December 4, 2015



Kuvale Sasam gets its name from two Konkani words, Kuvale which means ash gourd, and Sasam which means mustard. Ash gourd is called Boodhkumbalkai in Kannada, Neer Poosnikai in Tamil, and Pethakaddu in Hindi.

We use this in Konkani cooking in a number of dishes such as Pulli Koddel. According to an article in The Health Site, ash gourd has a number of health benefits.

I thank my friend, Jayashri Shenoy, who has long years of experience in cooking Konkani dishes, for this recipe.

  • Kuvale (Ash Gourd), 600 gms
  • Fresh Coconut Gratings, 1 cup
  • Roasted Red Chilli, 1
  • Green Chillies, small, 3
  • Dry Roasted Raw Rice, 1 tsp
  • Jaggery, gooseberry size
  • Mustard Seeds, 1 and 1/2 tsp ( 1 tsp for masala and 1/2 tsp for seasoning)
  • Oil, 2 tsp
  • Curry Leaves, a sprig
  • Salt, to taste

Wash and peel the ash gourd. Discard the seeds at the core
Cut the ash gourd into pieces of about 1 and 1/2 " and cook it in a pressure cooker for 1-2 whistles, making sure it is not overcooked. Allow it to cool and keep aside.
In a mixer, grind together the coconut gratings, roasted red chilli, green chillies, mustard seeds, dry roasted raw rice, jaggery, and salt, to a coarse paste, using a little water
Transfer the ground paste to a vessel and add the cooked ash gourd pieces
Add enough water to get a curry of medium thick consistency 
Stir well and bring it to a boil and cook on low flame for a few minutes 
Heat oil in a small pan and add mustard seeds, when they splutter add curry leaves and saute for half a minute
Pour this seasoning on to the curry 
Serve the Kuvale Sasam hot with rice

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