Ash gourd, a subtly sweet and mildly flavored vegetable, is a staple in South Indian cuisine. Its delicate texture makes it a perfect canvas for absorbing rich and flavorful curries. This recipe showcases a simple yet incredibly satisfying South Indian ash gourd curry, bursting with the aromatic spices common to the region. Forget complicated techniques and lengthy ingredient lists – this dish is surprisingly easy to prepare, even for novice cooks. Its gentle sweetness makes it a delightful accompaniment to rice, roti, or even dosa.
The creamy coconut milk base, infused with mustard seeds, curry leaves, and a blend of warming spices, creates a curry that's both comforting and vibrant. Ready to embark on a culinary journey to the sun-drenched shores of South India? Let's dive into the step-by-step instructions to create this delicious and easy ash gourd curry.
Tools Needed
- Mud pot or pan
- Mixing jar
- Fry pan
- Small pan
Ingredients
- Ash gourd (pumpkin): half a large one
- Curry leaves: a few
- Jaggery: 2 teaspoons
- Salt: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Tamarind juice: 2-3 tablespoons
- Water: 1 cup
- Tuar dal (split pigeon peas): a handful
- Coconut oil: 2 tablespoons
- Urad dal (split black lentils): 1 teaspoon
- Chana dal (split chickpeas): 1 teaspoon
- Coriander seeds: 2 teaspoons
- Fenugreek seeds: ¼ teaspoon
- Cumin seeds (zeera): ½ teaspoon
- Dry red chilies: 2-3
- Grated coconut: ½ cup
- Mustard seeds: null
- Boiled Rice: null
Step-by-Step Instructions
Step 1. Prepare the Ash Gourd and Base Curry
- Peel and cut the ash gourd into cubes.
- Add the ash gourd cubes to a mud pot or pan. Add curry leaves, jaggery, salt, turmeric powder, tamarind juice, and water. Mix and cook until the pumpkin is soft but firm.
Step 2. Roast and Grind the Masala
- In a fry pan, heat coconut oil. Add urad dal, chana dal, coriander seeds, fenugreek seeds, cumin seeds, dry red chilies, and curry leaves. Roast on low flame until dals turn light brown.
- Grind the roasted dals with grated coconut to a fine paste using a little water.
Step 3. Combine and Simmer
- Add the ground masala to the cooked pumpkin. Mix well. Let it boil once on medium flame. Check for spices and salt. Rinse the mixer jar with a little water and add it to the curry. Adjust consistency.
- Add the cooked tuar dal and mix well. Boil once on low flame and switch off.
Step 4. Add Finishing Touches
- Wash and boil tuar dal until soft. Keep aside.
- In a small pan, heat oil, add mustard seeds, curry leaves, and dry red chilies. Add this to the gravy. Mix, cover, and let it rest.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Serve with boiled rice and a side dish like palak or pickle.
Nutrition
- N/A
FAQs
1. Can I use frozen ash gourd for this recipe?
Yes, you can! Just make sure to thaw it completely before adding it to the curry. You may need to adjust cooking time slightly.
2. What can I substitute for coconut milk if I have an allergy?
You can substitute with full-fat milk or even a cashew cream for a similar creamy texture. The flavor will be slightly different, but still delicious.
This easy South Indian ash gourd curry is a testament to the simplicity and deliciousness of South Indian cooking. Enjoy the comforting flavors and creamy texture as a satisfying side dish or a light yet fulfilling meal. We hope you enjoy this recipe and encourage you to experiment with spices to find your perfect blend!