ASH GOURD KOOTU
During the summer months it is better to have more of vegetables that have a higher water content. One such is Ash Gourd, also known as White Pumpkin or Winter Melon.
We call this "Kuvale" in my mother tongue, Konkani. It is called, "Boodagumbala " in Kannada, "Petha" in Hindi, and "Vellai Poosinikai" in Tamil.
Today's recipe has been adapted from Vellai Poosanikai Kootu by Subbu's Kitchen. This dish does not call for the use of onion and garlic so can be made when you wish to avoid using these ingredients.
We enjoyed this kootu with hot steamed rice and spicy rasam.
- Ash Gourd, 250-300 rms
- Bengal Gram (Channa Dal), 1/4 cup
- Water, 1 cup
- Turmeric Powder, 1/4 tsp
- Salt, to taste
- Torn Curry Leaves, a few
- Coconut Oil, 1 tsp
- Fresh Coconut Gratings, 1/3 cup
- Green Chillies, 2
- Cumin Seeds, 1 tsp
- Soaked Raw Rice, 2 tsp
- Mustard Seeds, 1 tsp
- Split Urad Dal, 1 tsp
- Red Chilli, broken into halves, 1
- Curry Leaves, a few
- Coconut Oil, 2 tsp