Kuvale Sasam/ Ash Gourd Curry-1.

“Kuvale Sasam/ Ash Gourd Curry- 1” … Here is a traditional dish from GSB Konkani Saraswat Cuisine prepared with the addition of mustard seeds to the gravy which gives it the name Sasam (which mustard in konkani) ... tastes awesome served as a side dish during meals .... Yummilicious ....

** Kuvale Sasam is a famous traditional dish from GSB community. This is a semi spicy- semi dry curry that is prepared mostly during festive season along with other dishes. Kuvale/ Ash Gourd is a must veggie to be used during many pooja's in Hindu religion, like Satya Narayana Pooja/ House Warming Ceremonies etc. 

** Kuvale sasam is a dish prepared with Ash gourd in a semi spicy masala to which mustard seeds (sasam) is added while grinding hence the name Kuvale sasam. This is a Amchi/ Konkani Saraswat dish prepared by and large in every home. It’s a delight to eat these soft juicy pieces of kuvale/ ash gourd dunked in gravy. 

** There are some minute difference in preparing this curry region- wise in southern parts of India. I have included here the way my Amma used to prepare though I will share a few as and when I prepare. Kuvale (as known in konkani) is also known as Ash Gourd/ Winter Melon/ White Gourd/ Boodu Kumbalakayi/ Peta elsewhere in country.  

** Ash Gourd is a healthy vegetable and as per Naturopathy fresh juice consumed on empty stomach in the morning is good for treating of kidney stones, acidity and other digestive problems. It is an excellent veggie to be added into diet of diabetic patients. There are many more health benefits that you can check on net sources. 

** Ash Gourd has plenty of health benefits, so do include this in your diet often. Coming to the recipe this a simple non spicy dish that is served as a side dish along with other dishes during meals. By and a large this dish is loved by most South Indians. Do prepare and try out this dish and enjoy with your family and friends, its awesome. 

** Here is my simple recipe for “Kuvale Sasam/ Ash Gourd Curry- 1” ... a traditional dish which I learnt from my Amma ....

** Ingredients :

Kuvale/ Ash gourd/ Boodu Kumbalakayi : 500 gms.

Coconut/ Soyi/ Nariyal : 1 cup freshly grated.

Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8 (not spicy one’s)

Mustard seeds/ Sasam/ Rai : ½ tsp

Haldi/ Turmeric Powder : a pinch.

Tamarind/ Chinchama/ Imly : small marble sized

Salt/ Namak/ Meeta : to taste.

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut oil/ Nariyal Tel/ Narlel Tela : 1-2 tsp

Mustard seeds/ Sasam/ Rai : 1

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

** Slice off the outer whitish green skin of 500 gms of Ash gourd. Also remove the inner seed part of the Ash gourd and discard them. Chop the white flesh part into medium sized cubes and rinse it under running water.  

** Add pieces in a pressure cooker pan with a large pinch of salt, pinch of haldi powder and pressure cook to one whistle. Let cool, when the pressure drops, open the lid and remove the cooked ash gourd piece in a thick bottomed steel vessel.

** Grind to a fine paste coconut with tamarind and chillies to a paste with little bit of water. Lastly add mustard and further grind for a few rounds. No need of grind to a very fine paste as slightly coarse texture masala tastes great for kuvale sasam. 

** Remove and add masala to cooked ash gourd pieces in a thick bottomed vessel. Mix all gently taking care to bind all the pieces loosely. This is a semi thick gravy consistency curry so add more water only if required. 

** Bring the curry to a boil on medium heat stirring often and taking care to see that it does not get burnt. Add salt to taste and mix well. Lower the heat to minimum and cook for 5-7 mins covered with a lid.  When done remove and keep aside.

** For Tempering/ Seasoning/ Tadka/ Pannaka :  Heat coconut oil in a  pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a second and then remove and pour it over the curry kept aside. 

** Note : Coconut oil is optional you can use any edible oil. It is just that we GSB Konkani Saraswat love tempering with coconut oil as it imparts an awesome aroma to the curry and enhances the taste level, try it sometime, sure to like. 

** Mix well, cover with a lid and keep aside to rest for 15-20 minutes for the flavor of tempering to seep into the curry well. Just before serving, check out the consistency of the curry, if too dry, you can add a little bit of hot water and mix well. 

** “Kuvale Sasam/ Ash Gourd Curry- 1” is done and ready to be served. This is a thick semi dry curry, not very spicy and is usually served as a side dish and accompaniment along with other dishes. Do prepare this dish and enjoy with family and friends. Good for health also, so go ahead and enjoy.

** There are many more recipes shared in the blog using ash gourd and other veggies too, just browse through and try them whenever time permits. Do give me a feedback if possible it encourages me to do that much more. Thank You .....