Authentic Udupi Ash Gourd Coconut Curry: A Flavorful Vegetarian Delight
Udupi Style Ash Gourd Coconut Curry Recipe
Dive into the delightful flavors of Southern India with this Udupi Style Ash Gourd Coconut Curry, a perfect blend of nutritious ash gourd and aromatic spices that create a truly comforting dish. Known for its unique combination of ingredients, this recipe celebrates the rich culinary heritage of Udupi, making it an excellent choice for a wholesome vegetarian lunch. Serve it with steamed rice for a satisfying meal that tantalizes your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin) | 500 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Dry Red Chillies | 4 |
| Fresh coconut (grated) | 1/2 cup |
| Tamarind Water | 30 grams |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Jaggery | 3 tablespoons |
| Tamarind Water | 1 cup |
| Sunflower Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves (roughly torn) | 2 sprigs |
| Dry Red Chilli | 1 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 220 |
| Protein | 3g |
| Carbohydrates | 42g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sugars | 5g |
| Sodium | 100mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
Instructions
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Cook the Ash Gourd: Begin by cutting the ash gourd into small cubes. In a pressure cooker, combine the diced ash gourd, a pinch of salt, turmeric powder, and a small amount of water. Cook for just one whistle, then allow the pressure to release naturally.
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Prepare Tamarind Water: While the ash gourd is cooking, soak the tamarind ball in hot water for about 15 minutes. Once softened, squeeze it to extract the tamarind water and set aside.
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Roast Spices: In a dry pan over medium heat, roast the fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, and dry red chillies until they are aromatic. Remove from heat and allow to cool slightly.
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Make the Paste: In a blender, combine the roasted spices with the fresh grated coconut and a bit of the tamarind water. Blend to form a smooth paste.
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Combine Ingredients: In the same pressure cooker that contains the cooked ash gourd, add the ground coconut paste along with any remaining tamarind water. Stir well to combine, adjusting the consistency by adding more water if necessary. Cook the mixture on medium heat for about 10 minutes, allowing the flavors to meld together.
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Prepare Seasoning: In a small skillet, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and let them crackle. When the seeds have finished popping, add the torn curry leaves and dry red chilli. Stir briefly until the leaves are fragrant and the chilli darkens slightly, then remove from heat.
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Finish the Curry: Pour the seasoned oil over the cooked ash gourd coconut curry, stirring to incorporate the flavors. Taste and adjust the seasoning with salt or jaggery as desired.
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Serve: Transfer the Udupi Style Ash Gourd Coconut Curry into a serving bowl. Pair it with steaming hot rice, Elai Vadam (a type of crisp), and Pisarna Manga (a tangy mango pickle) for a delightful meal.
Enjoy this flavorful and aromatic Udupi Style Ash Gourd Coconut Curry, which not only offers a taste of traditional Indian cuisine but also brings a wealth of health benefits thanks to its fresh and wholesome ingredients. Perfect for family lunches or festive occasions, this dish is sure to impress your guests and nourish your loved ones!
