Kuvale PuliKoddel/ Ash Gourd Curry.

“Kuvale PuliKoddel / Ash Gourd Curry” … A semi spicy-sweet dish from Konkani Saraswat Cuisine prepared mostly during festive occasions in temples as well as homes … Served as a side dish along with Tomato Saar or Dalitoy (Tuvar Dal) and Rice … Yumz ... 

** Kuvale is also known as White Gourd, White Pumpkin, Wax Gourd, Safed Kaddu, Kashiphal, Boodi Kumbala, Hagala kayi in different regions all round the world. Pulikoddel is a semi spicy-sweet side dish that is prepared by and large using Ash Gourd / Kuvale. But the same can be prepared using Magge (South Indian cucumber), Seemebadanekai (Chow Chow), raw papaya ans some other veggies that have higher water content in them too. I have posted the dish in the Blog before where in I had prepared the same using magge, this time I prepared it using Kuvale/Ash Gourd which is traditionally done. This is a semi thick gravy based curry served as side dish along with Dal-Chawal and other dishes at lunch or dinner time. This dish is also prepared in temples during Car Festival / Teru or some other festivals. But then Ash Gourd is used in the preparation. It is believed that during pooja times like Satyanarayan Pooja etc. Ash Gourd should be used in preparation of a dish, or atleast a piece is added on to the other vegetable preparation. So many a times either pulikoddel or kuvale sasam is prepared extensively by Konkani Saraswat’s. The Shashti that is the sixth day of Margashira Masa that falls around in the month of December is a holy day for us Hindus when in many temples it is celebrated by observing car festival. 

** It is also prepared in Mahalasa Naryani Temple, Mardol, Goa wherein also the Shashti day is observed and being my Kula Devi / Diety, we try our best to prepare any dish that includes the inclusion of kuvale / ash gourd as a mark of respect to our Devi. It is an auspicious day in many temples inlcluding Manjeshwar a city in the Kerala state border at Ananteshwar Temple, which is a very holy temple for us Konkani Saraswat’s as it is our first temple that was founded and dates to about 400 years back. Again, car festival is celebrated in Dahisar Vittal Rakhumai Mandir, in Mumbai which we Mumbaikars usually take part in too. Subramanya Shashti also falls on the same day, so does many other temple festivities. In all this day is very holy for us and is observed by most South Indian Konkani GSB’s wherever they might have settled later on. I try my level best to do so as I believe in keeping our traditions live by celebrating the same in my own small way at home, by offering some Naivedyam to God in my own small mandir at home. If we do not do so, our coming generations will never know of these things, and it is not they but we who are to be blamed for the same. 

** This dish as I have said before goes very well with roti / chapati too and many a times I prepare this when I want to prepare roti or poori. That is the best combo for me but my Mother loves this dish as it is and always asks me to prepare the same whenever she comes over to stay at my place. Well this time too I prepared the pulikoddel in traditional way by using Ash Gourd as it was Shashti. This curry tastes best with water based veggies, ie a vegetable that has lots of water content in it like Ash Gourd, South Indian Cucumber, Chow Chow, Papaya etc. The vegetable somehow pulls in the flavor of the curry very much making the pieces very tasty when munching on. You can use any vegetable of your choice in preparing the curry. I have used all three, but since it was before my blogging days, and also last time I prepared the same with ash gourd I could not click the pictures as I was late and my guests had already arrived. So here it is today, on the auspicious occasion of Shashti, Enjoy the same with your family and friends. 

** Here is the Recipe for preparation of Authentic Style PuliKoddel as prepared in most of the Konkani Saraswat Homes .... 

** Ingredients : 

Kuvale, White Gourd, White Pumpkin, Wax Gourd, Safed Kaddu, Kashiphal, Boodi Kumbala, Hagala kayi : about 1 kg (Approximately)

** For Masala to be Ground : 

Coconut : 3-4 full tablespoon 

Red Chilly : 8-10 

Coriander Seeds / Kothimbir / Dhania : 3 tblsp 

Urad Dal / Black gram dal : 2 tblsp 

Chana Dal / Bengal gram dal : 1 tblsp 

Black Til / Sesame / Tilu : 3 tblsp 

Raw Rice / Tandulu : 1 tblsp 

Hing / Asafoetida Powder : 1 tsp 

Turmeric / Halid Powder : ½ tsp 

Tamarind / Chinchama : 2 small marble sized balls. 

Jaggery / Gud / Goda : 50 gms grated 

Salt to taste 

Oil : 2 tblsp 

** For Tempering : 

Oil : 1 tblsp 

Mustard Seeds / Sasam / Rai : 1 tsp 

Curry Leaves / Karbev / Kadipatta : 10-12 

** Cut the kuvale / ash gourd into one inch sized pieces after removing the center seeds and slicing off the outer thick skin. Wash and put them in a pressure cooker pan along with a pinch of salt and haldi powder and a little bit of tamarind water and pressure cook on medium flame to one whistle only. Remove and keep this for 5 minutes, then slowly release the pressure with the help of a spoon or fork. Be careful of the steam and stay a little bit away from the cooker. Remove from cooker and keep this ready aside. 

** Note : Ash gourd has lots of water content and cooks fast, so do not add too much water while cooking or the pieces will not stay intact. Again, the pressure is released after 5 minutes so that it does not overcook. This method is for those who want to cook using pressure cooker as it fastens up the process. But if you are not comfortable with this method you can always cook in a pot with water till 80% too. 

** For the Masala : Heat 2 tblsp oil in a small pan, when hot lower the heat and add in the urad dal and fry till the color changes slightly, immediately add in first hing, let it melt, then add coriander seeds, chana dal, sesame, raw rice, turmeric and red chilly cut into pieces. Fry for a few minutes and then add in the coconut and continue frying till all the ingredients are well roasted and the color changes slightly and you get a lovely aroma. It may take about 4-5 minutes maximum. 

** Note : Do not roast the masala too much or burn it to dark color, in which case you will get dark colored gravy. Again, you can use white til / sesame too instead of the black variety, I use the black ones as they are loaded with more calcium while the white ones are polished ones. 

** Put the roasted ingredients into a mixer grinder along with tamarind and grind to a semi smooth paste. The ground paste should be slightly fine rava texture and not very fine. So, be careful while grinding and keep the texture consistency in mind. 

** Add in the ground paste into a thick bottomed kadai. Add in the grated jaggery, salt to taste and mix well. Cook on medium flame mixing well until you see bubbles appearing. Now add in the cooked kuvale / ash gourd pieces along with the cooked water and mix all well. Once the curry is well boiled and done. Keep the consistency slightly thick and add in water only if necessary. Remove and keep it aside. 

** Note : Remember to not add in excess water initially as you can add in the cooked water. The gravy is semi thick, so do not add more water, and make it thick. Though once it gets cooked properly or once the curry settles down, in a few hours it does become thick coz. of the urad dal and rice added to the masala which actually thickens the texture of the curry while giving it a fantastic aroma. 

** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry a little bit and pour over the curry, cover with a tight lid the curry and keep it aside for a 30 minutes for the flavors to seep in properly. 

** " Kuvale PuliKoddel / Ash Gourd Curry" is done and ready to be served. A delicious Konkani Saraswat curry that is medium sweet~spicy which goes very well as side dish with both Dal-Chawal or Roti-Chapati. Do try this dish and relish with your family and friends. Do give me a feedback if possible.