BOODU KUMBALAKAI HULI

 BOODU KUMBALAKAI HULI 

The summer brings out its own veggies and fruits. In the hot days of summer in India, veggies that have high water content become more popular. One such is ash gourd, which is called Boodu Kumbalakai in Kannada,  and Kuvaale in my mother tongue, Konkani. 

Ash Gourd has many health benefits as described in this article in PharmEasy.

Elsewhere in this blog, you will find recipes for dishes made with ash gourd, such as :-

• Puli Koddel
• Kuvale Sasam
• Ash Gourd Coconut Curry

Today's recipe is from my Home State of Karnataka and is a Huli made with ash gourd. "Huli" in Kannada means a sambar like accompaniment for hot steamed rice. We enjoyed this for lunch with hot steamed rice and happala.

Please do try this  easy to make "perfect for the summer" dish.

Ingredients:-

• Boodu Kumbalakai or Ash Gourd, 1/2 kg
• Thuar Dal,(Split Pigeon Peas), 1/4 cup
• Turmeric Powder, 1/4 tsp
• Jaggery, grated, 1 tsp
• Tamarind, size of a gooseberry
• Salt, as per taste
• Oil, 1 tsp ( for roasting the ingredients before grinding) 

To Be Ground To a Paste

• Fresh Coconut Gratings, 1/2  cup
• Byadgi Red Chillies, 4
• Urad Dal,(Black Gram Dal),1 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds,  6-8
• Asafoetida, 1/8 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Red Chilli, 1 broken into halves
• Curry Leaves, a sprig
• Oil, 1 tsp 

Method:-

Wash and peel the ash gourd, remove and discard the central core and cut the ash gourd into bite size pieces 

Soak the tamarind in lukewarm water and extract the juice 

Wash the thuar dal and place it in a vessel in the pressure cooker 

Add 1/2 cup of water, a pinch of turmeric powder and a few drops of oil

Pressure cook this for two whistles or till done

Once the cooker cools, remove the cooked dal, mash it lightly and keep aside

Cook the ash gourd in another vessel adding the required amount of water and a little salt  

Take care that the ash gourd gets cooked yet remains firm

Add the tamarind extract and cook till the raw smell of the tamarind goes

In a small pan, add 1 tsp of oil and on medium heat roast the Byadgi red chillies, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida till the dal changes colour. 

Transfer to a mixer jar, add 1/2 cup of coconut gratings and grind to a smooth paste adding water as required

Add the cooked thuar dal and the ground paste to the cooked ash gourd 

Next add the grated jaggery and salt to taste ( remember a little salt has been added while cooking the ash gourd) 

Bring this to a boil, lower the heat and let it simmer for a few minutes

In a seasoning pan, heat oil and on medium heat add the mustard seeds, when they splutter add the broken red chillies and curry leaves and saute for a few seconds

Switch off the gas

Pour this seasoning on to the Boodu Kumbalakai Huli

Transfer to a serving bowl and serve with hot steamed rice 

KUMBALAKAI MAJJIGE HULI

 KUMBALAKAI MAJJIGE HULI

Growing up in South Bengaluru -when the summer months arrived, my mother used to make this dish called Kumbalakai Majjige Huli. Kumbalakai is the Kannada name for Ash Gourd and Majjige is what Buttermilk is called in Kannada. Ash gourd has numerous health benefits and is particularly popular in summer. Buttermilk of course is the perfect coolant for the heated body during the hot summer months. 

Elsewhere in this blog, you will find recipes for dishes made with ash gourd, such as :-

• Puli Koddel
• Kuvale Sasam
• Ash Gourd Coconut Curry

This goes great served with hot steamed rice. I often make this with hot steamed rice and a tomato rasam.

I hope you will enjoy this old summer favourite!

Ingredients:-

• Kumbalakai (Ash Gourd), 600 grams  - yields 3 and 1/2 cups after removing the core and peeling
• Fresh Buttermilk, 1 and 1/2 cups 
• Curry Leaves, a few
• Turmeric Powder, 1/8 tsp
• Water, 2-3 cups
• Salt, to taste, 

For the Masala: 

•  Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 5
• Channa Dal, (Bengal Gram) 1 and 1/2  tbsp  ( soaked in water for 2 hours)
• Jeera, (Cumin Seeds), 1 tsp
• Coriander seeds, 1 tsp
• Coriander Leaves, 1/4 cup

For Seasoning:

• Mustards Seeds, 1/2 tsp
• Jeera, (Cumin Seeds), 1/2 tsp
• Hing, (Asafoetida)( Hing), 1/8 tsp
• Dried Red Chilli 1, broken into halves
• Coconut Oil, 2 tsp

Method:-

Wash and peel the ash gourd and discard the core. Chop the ash gourd into bite sized pieces.

About 600 grams of ash gourd would yield about 3 and 1/2 cups needed for this dish

Soak the channa dal for about 2 hours in water and drain away the water

In a thick bottomed pan, cook the ash gourd adding two cups of water, turmeric powder,  a few curry leaves and salt 

Cook covered on medium heat for 5 minutes 

In a mixer jar, grind together the fresh coconut gratings, soaked channa dal, green chillies, coriander seeds, cumin seeds and coriander leaves to a fine paste adding just the required amount of water 

When the ash gourd is  half cooked, add the freshly ground masala and mix well and let it cook 

on medium heat till the raw smell of the masala goes. You will find that the curry starts to thicken. 

Lower the heat, add the fresh buttermilk and mix well. Adjust the consistency by adding water if required. 

Let it cook on low/medium heat for a couple of minutes.  

Switch off the gas

Heat oil in a seasoning pan and on medium heat add mustard seeds, when they splutter add the jeera seeds and let them sizzle

Next add the asafoetida, dried red chilli and saute for a few seconds

Pour this seasoning on to the Kumbalakai Majjige Huli and transfer the dish to a serving bowl

Serve with hot steamed rice 

Tips:

* If you don't have fresh buttermilk, you can use curds whisked with water 

* Never add buttermilk on high heat as this will result in it curdling. 

ASH GOURD CURRY

 ASH GOURD CURRY

Ash Gourd, also known as White Pumpkin or Winter Melon is commonly available in India. We  call this  "Kuvale" in my mother tongue, Konkani. It is called, "Boodagumbala " in Kannada, "Petha" in Hindi, and "Neer Poosinikai" in Tamil.

It is rich in fibre and is good for health. 

Elsewhere in this blog, you will find other recipes for dishes made with Ash Gourd such as:-

• Ash Gourd Mor Kuzhambu
• Ash Gourd Pumpkin Coconut Stew
• Ash Gourd Kootu
• Puli Koddel

Today's recipe is for a side dish made with Ash Gourd which I make often. I have adapted this from Poosanikai Rasavangi in Subbu's Kitchen. A rasavangi is a thicker type of sambar.  To simplify matters, I have called this Ash Gourd Curry for many readers who may not be familiar with the intricate differences between sambar and rasavangi. 

It goes well with hot steamed rice. 

Ingredients:-

• Ash Gourd, 250-300 gms
• Chana Dal, 1 tbsp 
• Toor Dal, 1/2 cup 
• Turmeric Powder, 1/8 tsp 
• Tamarind, size of a lemon sized ball 
• Salt, to taste

To Be Roasted & Ground To A Coarse Powder

• Urad Dal, 2 tsp
• Chana Dal, 2 tsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillies, 6
• Oil 1 tsp for roasting above ingredients
• Coconut Gratings, 2 tbsp 
• Asafoetida,1/8 tsp 
• Curry Leaves, a few
• Oil, 1 tsp for roasting above ingredients 

For Seasoning -

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Oil, 2 tsp

Method:-

Wash and peel the ash gourd, discard the core and seeds and cut into bite-sized cubes

Wash and cook the toor dal in adequate water with 1/8 tsp of turmeric powder in a pressure cooker for 3-4 whistles or till it gets fully cooked

Once the cooker cools, remove the cooked dal, mash it and keep aside

Soak 1 tbsp of channa dal in water for about 10 minutes

Soak the tamarind in warm water for about 10 minutes and extract the tamarind juice. Keep aside.

Heat 1 tsp of oil in a pan and add the Urad Dal, channa dal, coriander seeds, fenugreek seeds and Bydagi Red Chillies and roast till the dals change colour

Transfer to a small mixer jar

Heat 1 tsp of oil in the same pan, add the coconut gratings, asafoetida and a few curry leaves and roast till the coconut gratings turn a light brown 

Transfer this too to the same mixer jar

Grind these ingredients to a coarse powder. Keep aside 

Cook the ash gourd in adequate water in a vessel along with soaked channa dal and turmeric powder till it gets done. The ash gourd should be cooked yet remain firm

To this add the tamarind extract, mix well and cook for about 5 minutes till the raw smell of the tamarind goes

Now add the cooked and mashed toor dal, the freshly ground coarse powder and salt to taste and mix well

Bring to a boil, then lower the flame and cook for another 8-10 minutes

In a small tadka pan, heat 2 tsp of oil and on medium heat add the mustard seeds. When they splutter, add the curry leaves and sauté for a few seconds

Add this seasoning to the Ash Gourd Curry 

Transfer to a serving bowl

Serve with hot steamed rice 

ASH GOURD KOOTU

 

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. 

 Elsewhere in this blog, you will find recipes for our Konkani style Kuvale Sasam, for Ash Gourd Mor Kuzhambu from Tamilnadu and for Ash Gourd Pumpkin Coconut Stew from Kerela. 

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. 

Ingredients:-

• 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

To Be Ground To A Smooth Paste:-

• Fresh Coconut Gratings, 1/3 cup 
• Green Chillies, 2
• Cumin Seeds, 1 tsp
• Soaked Raw Rice, 2 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Split Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Coconut Oil, 2 tsp

Method:-

Wash, peel and cube the ash gourd into bite-sized pieces

Wash the Bengal Gram (Channa Dal ) and pressure cook with adequate water for about 2-3 whistles. Once the cooker cools remove the cooked dal and keep aside. There is no need to mash the cooked dal. 

Soak the raw rice for about 10 minutes in a little water, then discard the excess water

In a mixer jar grind together the coconut gratings, cumin seeds, green chillies and the soaked rice, adding water as required, to a smooth paste and keep aside

In a vessel, cover and cook the ash gourd pieces along with 1 cup of water and a little turmeric on medium heat, till the ash gourd gets done but remains firm. Take care to see it does not get overcooked. 

To this add the cooked channa dal and the ground paste just prepared, salt to taste and mix well 

Add a few torn curry leaves, 1 tsp of coconut oil and a little water as required to adjust the consistency and bring this to a boil 

In a small tadka pan , heat 2 tsp of coconut oil and on medium heat add the mustard seeds and when they splutter add the urad dal and sauté till it changes colour

Add broken red chilli and a few curry leaves and sauté for a few seconds

Pour this seasoning on to the ash gourd kootu

Serve as a side dish with steamed rice and rasam 

ASH GOURD COCONUT CURRY

ASH GOURD  COCONUT CURRY

My husband used to hate some vegetables like pumpkins, ash gourd etc in his youth and childhood. I always tell him that there is nothing wrong with any vegetable, it all depends on how it is cooked !!
I am glad to say that he not only eats them without complaint these days but has actually begum to enjoy them!!

One such vegetable 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 "Neer Poosinikai" in Tamil.  Elsewhere in this blog, you will find recipes for our Konkani style Kuvale Sasam, for Ash Gourd Mor Kuzhambu from Tamilnadu and for Ash Gourd Pumpkin Coconut Stew from Kerela.

Today's recipe is adapted from Ashgourd Coconut Curry from Udupi Recipes a website which largely features recipes from the Udupi region of my home state of Karnataka.

Ingredients:-

• Ash Gourd, about 750 grams 
• Tamarind, a ball of gooseberry size
• Jaggery, grated, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste 

For the Coconut Masala :-

• Coconut Gratings, 1 cup
• Coriander Seeds, 3 tsp
• Urad Dal (Black Gram), 1 tsp
• Chana Dal ( Bengal Gram), 1/2 tsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 4
• Curry Leaves, a sprig
• Oil, 2 tsp

For Seasoning :- 

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, a few 
• Red Chilli, broken into two, 1
• Oil, 1 tsp

Method:-

Wash, peel and cut the ash gourd to bite-size pieces discarding the core and seeds
Soak the tamarind in warm water for 15-20 minutes, extract the tamarind juice and keep aside
In a small pan, heat 2 tsp of oil and on medium heat roast separately, one after the other, the urad dal, chana dal, coriander seeds, cumin seeds, fenugreek seeds, Byadgi red chillies, and curry leaves
Allow this to cool and transfer to a small mixer jar
Grind these roasted ingredients along with the coconut gratings and the required amount of water to a smooth paste and keep aside
In a vessel cook the ash gourd pieces along with 1 cup of water, salt, and turmeric powder and bring to a boil
To this, add the tamarind extract and cook till the ash gourd gets done. Make sure the ash gourd is cooked but remains firm. (Please note that ash gourd gets cooked very soon so take care that it does not get overcooked.)
Now add the ground coconut masala and the grated jaggery and mix well
Adjust the consistency of the curry by adding water, if required. Check for salt and add only if required.
Bring to a boil  then let it simmer for a few minutes and switch off the gas
Finally season by heating oil in a small pan. On medium heat add the mustard seeds and when they splutter add the urad dal and sauté till the dal changes color
Add the broken red chili and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Ash Gourd Coconut Curry
Transfer to serving bowl and serve hot with rice or chapatis.

MAJJIGE HULI

MAJJIGE HULI

As one who has lived most of my life in our home State of Karnataka, it is natural that we have a liking for the local cuisine. Elsewhere in this blog, you will find, amongst others, recipes for three favourites : Akki Rotti,  Nimbehannu Chitranna, and Nuchina Unde.


Today's recipe is for Majjige Huli. in which we use Ash Gourd, which has many health benefits. This vegetable is called Boodu Kumbalakayi in Kannada, Neer Poosanikai in Tamil, and Peta in Hindi.

Buttermilk is called 'Majjige' in Kannada and hence the name for this dish, as buttermilk is a prime ingredient in it. Apart from ash gourd, you could make Majjige Huli with vegetables such as bottle gourd, raw banana, ivy gourd, lady's fingers etc.

Ingredients:-

• Ash Gourd, 250-300 grams
• Butter Milk, 1 and 1/2 cups 
• Curry Leaves,  6-8
• Turmeric Powder, a large pinch
• Salt, to taste

To Be Ground To A Smooth Paste : 

• Fresh Coconut Gratings, 1/2 cup
• Channa Dal, 1 and 1/2 tbsp
• Coriander Leaves, 1-2 tbsp
• Cumin Seeds (Jeera), 1 tsp
• Green Chillies, 4-5
• Coriander Seeds, 1/2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Asafoetida (Hing),  a pinch
• Dried Red Chilly, broken into halves, 1 
• Oil, 2 tsp

Method:-

Wash, peel and cut the ash gourd into bite sized pieces/cubes after removing and discarding the core and seeds

Wash and soak the channa dal in adequate water for about 30-45 minutes. Keep aside.

In a large pan, cook the ash gourd cubes in adequate water adding salt, turmeric powder and curry leaves. Make ensure the ash gourd does not get overcooked. It should be cooked yet remain firm.

In a mixer jar, grind together the Fresh Coconut Gratings, soaked Channa Dal, Coriander Leaves, Jeera, Green Chillies, and Coriander Seeds, adding just the required amount of water, to a smooth paste

Now, add the ground paste to the cooked ash gourd, mix well and cook on medium flame stirring from time to time and bring to a boil
As the ground paste contains channa dal, you will find that the mixture begins to thicken as it gets boiled
Lower the heat and add the buttermilk (Adding the buttermilk when the mixture is boiling will make it curdle) and continue to cook on low/ medium flame, for a few minutes
Add water as required to get a medium consistency
Majjige Huli traditionally is not too thick or too thin/watery

In a small pan, heat oil and when it is hot on medium flame add the mustard seeds and when they splutter add the cumin seeds/jeera and when they sizzle, add the asafoetida and broken red chilli
Lastly, add this seasoning to the Majjile Huli
Serve hot with rice or Nuchina Unde or Akki Rotti

THE FLAVOURS OF INDIA: PART III

THE FLAVOURS OF INDIA: PART III

This is the third post in The Flavours of India series. My goal is to cover one dish from my blog from as many as possible of the States and Union Territories that make up my country, India.

In The Flavours of India Part I, I had presented Nuchina Unde from Karnataka, Aloo & Pudhina Parantha from Punjab, Khandvi from Gujarat, and Mishti Doi from West Bengal.

Part II of The Flavours of India had dishes from the States of Tamilnadu, Rajasthan, Goa, and Haryana namely Adai, Dahi Pappad ki Subzi, Kokum Sol Kadhi, and Palakwali Missi Roti respectively.

In the third Part, I cover the States of Uttar Pradesh, Kerala, Telangana, and Himachal Pradesh.
As before, I have provided links to the recipes for each of the dishes presented.

9) Uttar Pradesh: a simple yet tasty dal is the Sabut Masoor ki Dal made with protein-packed Whole Masoor Dal and tomatoes.

10) Kerala: Ash Gourd Pumpkin Coconut Stew (Kerala Olan): a Kerala favourite, a mildly flavored vegetable stew.

11) Telangana: Mirchi ka Salan: yogurt-based accompaniment for biryani made with long green chillies. A popular dish in Hyderabadi cuisine.

12) Himachal Pradesh: Gobhi Parantha which are paranthas (a type of Indian flat bread) made with a stuffing of cauliflower. Typically, served with curds and pickles.

ASH GOURD MOR KUZHAMBU

ASH GOURD MOR KUZHAMBU

Mor Kuzhambu is a coconut-based side dish with buttermilk and vegetables, originally from Tamil Nadu. You can make this with ash gourd, as I have done today or with other vegetables like lady's fingers/okra etc. This version is called Vellai Poosanikai Mor Kuzhambu in Tamil as Vellai Poosanikai is the Tamil word for ash gourd. This vegetable is called Petha in Hindi and Boodhagumbalkaayi in Kannada.

In Konkani cuisine too we use ash gourd, which we call Kuvale. Elsewhere in this blog you will find recipes for two types of curries called Kulave Sasam and Pulikoddel. 

The buttermilk gives this Mor Kuzhambu a distinctly different flavour which I hope you will relish. Make sure the buttermilk you use is fresh.

Ingredients

• Ash Gourd, cut into bite-sized pieces, 2 cups
• Buttermilk, 2 cups
• Toor dal ( Split Pigeon Peas), 1 tsp
• Coriander Seeds, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Raw Rice, 1/2 tsp
• Turmeric Powder 1/4 tsp
• Salt, to taste  
• Coconut Gratings, 2 tbsp
• Green Chillies, 3

       For seasoning:

• Mustard Seeds, ½ tsp
• Curry Leaves, 1 sprig 
• Red Chilli, 1 (broken into 2)
• Oil, 1 tsp

Method:

Wash and peel the ash gourd. Remove and discard the core/seeds
Cut the ash gourd into bite-sized pieces
Soak together toor dhal, coriander seeds, jeera and raw rice in water for about 20 minutes
In a vessel, add water, turmeric powder and salt and boil the ash gourd pieces till they are done. Make sure they do not get over cooked.
Drain the excess water and add the cooked ash gourd to the buttermilk. Keep aside.
In a mixer, grind the coconut gratings and green chillies along with the soaked mixture of toor dhal, coriander seeds, jeera and raw rice, to a fine paste adding just the required amount of water
Add this ground paste to the butter milk and cooked ash gourd and bring to a boil.
Lastly season the mor kuzhambu with mustard seeds, curry leaves and red chilli

KUVALE SASAM ( ASH GOURD CURRY)

KUVALE SASAM ( ASH GOURD CURRY)

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.

Ingredients:

• 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

Method:

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

KASHI HALWA: GUEST POST BY PRATHIMA BHANDARY

KASHI HALWA: GUEST POST BY PRATHIMA BHANDARY

Today's post is a Guest Post after a long time. The contributor is my friend, Prathima Bhandary, who presents a dessert called, "Kashi Halwa" which is very popular in the Udupi-Mangaluru region of Karnataka.

This dish is delicious and I am sure you will like it. It is frequently served at our weddings and other functions. The main ingredient is ash gourd which we call Kuwale, in Konkani, (Boodhkumbalkayi in Kannada and Petha Kaddu in Hindi).

Ingredients:

• Ash Gourd, grated, 2 cups
• Sugar, 3/4 cup
• Cardamom Powder, (Elaichi) out of 2 cardamoms
• Cashewnuts, 10-12
• Ghee, 2 tsp
• Colour, a pinch

Method:

Wash, peel and remove the pith of the ash gourd and grate it
Remove the excess water
Cook the grated ash gourd in a pan. There is no need to add water as the ash gourd discharges water by itself.
Cook till it becomes soft and is reduced to about 3/4 of its original quantity.
Add sugar and cook again stirring constantly on low flame till the water evaporates

Add the ghee and colour and mix well. Cook till the halwa leaves the sides of the pan.
Finally add the cardamom powder and mix well

Garnish with roasted cashewnuts

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

I had pumpkins( Kaddu in Hindi and Kumbalkai in Kannada) at home as also ash gourd (Petha in Hindi and Boodikumbalkai in Kannada.)  I was wondering what to prepare using these when I thought of the Kerala curry called Olan.

We enjoyed this delicious dish which I have adapted from Ash Gourd Pumpkin Coconut Stew  a YouTube video by Chef Sanjay Thumma of VahChef.

My notes :

• I felt 2 cups of water was too much so used 1 and 1/2 cups
• The secret is to cook the ash gourd and pumpkin just so. It should not get overcooked.
• I used the rice flour for thickening, which is optional.
• The dish though very tasty is rather bland and must be matched with appropriate other dishes in the meal.

Try it for yourself and I am sure you will enjoy its distinctive taste as much as I did.

Ingredients:

• Ash Gourd, 150 gms
• Pumpkin, 100 gms 
• Green Chillies, 3
• Salt, to taste
• Curry Leaves, 2 sprigs
• Coconut Oil, 1 tsp
• Cow Peas, 50 gms
• Coconut Milk, 1 cup
• Rice Flour, 1 tsp (optional).

Method:
Peel and chop both ash gourd and pumpkin into medium sized pieces
Boil 1 and 1/2  cups cups of water in a pan, add ash gourd and pumpkin pieces, green chillies, and salt.
Boil till tender. It should not become too mushy but should be just right.
To this add cow peas which is already 75 % boiled.
Cook with the lid on for about 10 minutes by which time the water will evaporate.
Add curry leaves and coconut oil.
Put the lid on and simmer for 2-3 minutes over low flame.
In this add freshly extracted coconut milk, bring it to a quick boil and switch off the flame.
Add rice flour for thickening (optional).
Serve hot.

PULI KODDEL : CURRY OF ASH GOURD IN COCONUT MASALA

PULI KODDEL : CURRY OF ASH GOURD IN COCONUT MASALA

Since we are from the old South Kanara district of Karnataka, ( now called Dakshina Kannada) you will find many Konkani dishes in this blog. Today's recipe is of a dish called "Puli Koddel" which is made of ash gourd. The highlight of this dish is that it is sweet, sour, and spicy at the same time. 

This is a Konkani delicacy which my Mom used to make very often. Fortunately we liked ash gourd ( called Petha in Hindi, Poosinikai in Tamil, and Kumbalkai in Kannada) which is one of the main ingredients. We call it Kuvale in Konkani.

We make this dish for festive occasions as it does not have onions or garlic in the ingredients. It is a side dish which accompanies the main meal.

Ingredients:

• Ash Gourd, 300-350 gms
• Turmeric Powder, 1/4 tsp
• Coconut Gratings, 1/4 cup tightly packed 
• Byadgi Red Chillies, 7-8
• Coriander Seeds, 1 tbsp
• Methi Seeds, 1/4 tsp
• Urad dal, (Black gram dal), 2 tsp
• Channa dal, (Bengal gram dal), 2 tsp
• Raw Rice, 1 tsp
• Jaggery, grated, 3 tbsp
• Tamarind, marble -sized ball
• Til (Sesame seeds), 1 tbsp
• Hing, (Asafoetida), a large pinch
• Salt, to taste

 For tempering:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 1 sprig
• Coconut Oil, 1 tbsp

Method:

Wash, peel and cut the ash gourd into bite-sized pieces
In a vessel, cook the ash gourd pieces in adequate water along with the turmeric powder till it becomes tender, but not mushy and keep aside

Dry roast the sesame seeds and keep aside
In a kadai, heat a little oil and roast the red chillies, coriander seeds, methi seeds, urad dal, channa dal, hing, and rice separately till they are golden. Keep aside to cool.

Now roast the coconut gratings till they turn golden
Grind together all the roasted ingredients along with tamarind to a coarse paste using a little water
Add the ground paste to the cooked ash gourd along with grated jaggery and salt to taste

Adjust the consistency by adding a little water, if required, mix well and bring the gravy to a boil
Lower the flame and let it simmer for a few minutes, and then switch off the gas
Finally, season with mustard seeds and curry leaves in coconut oil

Serve as an accompaniment to the main meal