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.