Ash Gourd (Kuvale) Morkolumbo.

"Ash Gourd (Kuvale) Morkolumbo" .... a simple curd based dish from GSB Konkani Saraswat Cuisine served with rice ... Yummilicious ...

** As mentioned on title this is a simple curry served with rice especially during summer season when the heat is unbearable. Kuvale/ Ash Gourd being high in water content is alkaline by nature and has lot of cooling properties that makes it the most sought after veggie during summer. Ayurveda suggest usage of high water content veggies like ash gourd, bottle gourd, ridge gourd etc. to balance the rise of acidity in body. 

** There are plenty of dishes that can be prepared using it like morkolumbo, sasam, pulikoddel, valval etc. where in this veggie is used extensively. Ash gourd is a must during festive occasion especially during Shri Satyanarayana pooja. Naturopathy suggest drinking of freshly prepared plain ash gourd juice first think in the morning for health benefits. For more information of this veggie you can always google it. 

** Here is my simple recipe for "Ash Gourd (Kuvale) Morkolumbo" ... My style ...

** Ingredients :

Ash Gourd/ Kuvale : 500 gms

Chana Dal/ Bengal Gram Dal : 2 tblsp

Coconut/ Soyi/ Nariyal : 1/2 cup freshly grated

Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6

Jeera/ Cumin Seeds : 1 tsp 

Curds/ Dahi : 2 cups (thick).

Salt/ Namak/ Meeta : to taste

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut Oil/ Nariyal Tel/ Narlel Tela/ Tengina Yenne : 1 tblsp

Methi/ Fenugreek Seeds : 1/4 tsp

Black Pepper/ Kali Miri/ Mire : 2-3

Jeera/ Cumin Seeds : 1 tsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Dry Red Chilly/ Sukki Mirsanga/ Laal Mirchi : 1-2 (Optional)

Hing/ Asafoetida Powder : 1/2 to 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves.

** Slice off the outer whitish green skin of Ash gourd/ kuvale. Also remove the inner seed part of the Ash gourd and discard them. Chop the white flesh part into medium sized cubes, say about approximately 2 inches sized cubes. 

** Wash and put them in a pressure cooker pan with water say to the level of the pieces. Add a pinch of salt and pressure cook on medium heat to one whistle. When cooled open lid and add the cooked pieces into a vessel. 

** Wash and soak about chana dal in water for about minimum 30 minutes. Drain off the water, rinse and keep it ready aside.

** Roast jeera and add into a mixer grinder with coconut and green chillies along with the drained chana dal and grind to a very fine paste with very little water. Remove and add this to the cooked ash gourd pieces in vessel.

** Beat curds with one cup of water to a smooth texture and then add to the ingredients in vessel. Check out and add salt to taste and mix well. Check out the consistency and add more water as is necessary only. 

** The thickness should be that of thick dal. Now bring the curry to a boil on medium heat until bubbles appear on surface. Now, lower the heat and simmer for 5-7 minutes. Keep stirring the curry throughout to avoid it getting curdled. 

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a small seasoning pan (I have used coconut oil, you can add any edible oil). When hot, lower the heat add mustard seeds, when it splutters add methi seeds, jeera, fry for a second and then add red chilly cut into pieces (Optional, I have not added), hing powder, dry red chilly cut to 2-3 pieces (optional, I have not added them here), 8-10 curry leaves and fry for a minute or two. Lastly add in black pepper after crushing it slightly. 

** Remove and pour the seasoning over the curry, mix well and let simmer for another 3- 5 minutes, remove and keep it aside covered for 15-20 minutes for the flavors to all get infused well into the curry before serving. 

** "Ash Gourd (Kuvale) Morkolumbo" is done and ready to be served. Morkolumbo is a delicious mildly spiced dish from GSB Konkani Saraswat Cuisine usually served with rice in most of the homes. However it taste awesome served with rice- moong dal spiced khichidi  or mildly spiced vegetable pulav or even vangi bhaat. 

** Ash Gourd/ Kuvale is available all round the world, still if it is not available in your vicinity or In case you are not fond of ash gourd/ kuvale and reluctant to try it you can replace the same and prepare the same with lady's finger/ bhendi which you can refer to as I have posted it elsewhere in the blog. 

** Having said that, I still suggest you do try out this curry with ash gourd considering the health benefits of the veggie. I am sure you and your family will love this simple curry, again if you want to increase the level of spice you may add in a few more green chillies and remember to add red chillies while tempering which is optional, I do not add as we do not like the reddish tinge it imparts to the curry sometimes.