Kuvale Sasam Recipe – Konkani Ash Gourd Curry
Cuisine: Konkan
Course: Main Course
Diet: Vegetarian
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
This traditional Konkani recipe for Kuvale Sasam, or Ash Gourd Curry, brings a delightful blend of fresh coconut, spices, and the subtle flavor of white pumpkin (Vellai Poosanikai) together. This comforting curry is typically served as a main course with steamed rice, and it’s a perfect accompaniment to other regional dishes. The richness of the freshly ground coconut masala is balanced beautifully with the lightness of the ash gourd, making it a healthy yet flavorful addition to any meal.
Ingredients
For the Masala:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/2 cup |
| Dry red chillies | 4 |
| Mustard seeds | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind | 20 grams |
| Salt | To taste |
| Water | 1/3 cup |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash Gourd/White Pumpkin), cut into cubes | 300 grams |
| Water | 1/2 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
For the Tadka (Tempering):
| Ingredient | Quantity |
|---|---|
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chillies | 2 |
| Curry leaves | 2 sprigs |
Instructions
Preparing the Masala:
- Grind the Masala: Begin by preparing the freshly ground masala, which forms the base of this delicious dish. In a mixer jar, combine the grated coconut, dry red chillies, mustard seeds, turmeric powder, tamarind, water, and salt. Grind everything together into a coarse paste.
- Once the paste is ready, transfer it to a bowl and set aside.
Cooking the Ash Gourd:
- Pressure Cook the Ash Gourd: Heat a pressure cooker on medium heat. Add the chopped ash gourd cubes, turmeric powder, salt, and 1/2 cup of water. Close the lid and pressure cook for 1 whistle.
- After the whistle, turn off the heat and allow the pressure to release naturally. Once the pressure has released, open the lid and return the cooker to the flame.
- Add the Masala: Add the freshly ground coconut masala to the cooked ash gourd, and cook on medium heat. Stir well, and let the curry come to a rolling boil.
- Adjust the consistency of the curry by adding more water if needed. Taste the curry and adjust the salt and seasonings as required. Once everything is well combined, turn off the heat.
Preparing the Tadka:
- Make the Tadka: In a small pan, heat 1 teaspoon of sunflower oil on medium heat. Add the mustard seeds and let them splutter. Then, add the dry red chillies and roast them for a few seconds until fragrant.
- Add the curry leaves to the pan and allow them to crackle for a few seconds. Turn off the flame and pour this hot tadka over the cooked Kuvale Sasam.
Serving:
- Serve: Transfer the piping hot Kuvale Sasam to a serving bowl and serve immediately. This curry pairs wonderfully with steamed rice and makes an excellent accompaniment to a variety of dishes, such as Beetroot Poriyal (Stir Fried Beetroot) and Curry Leaves Buttermilk.
Tips for Perfecting the Dish:
- Consistency: Adjust the consistency of the curry by adding water to your preference. Some like it thicker, while others prefer it more soupy.
- Tamarind: If you prefer a more tangy flavor, you can increase the quantity of tamarind slightly. Tamarind provides a subtle sourness that complements the natural sweetness of the ash gourd.
- Spice Level: The spice level of this curry can be adjusted by varying the number of dry red chillies used in the masala. Add more if you prefer a spicier curry.
Enjoy this easy-to-make, aromatic Konkani Ash Gourd Curry as part of your next meal!
