Kuvale PuliKoddel/ Ash Gourd Curry.

“Kuvale PuliKoddel/ Ash Gourd Curry” … this is a semi spicy- sweet- tangy traditional dish from GSB Konkani Saraswat Cuisine prepared mostly during festive occasions in temples ... it is often prepared at home on auspicious days and served during meals along with Tomato Saar or Dalitoy ( Spiced Tuvar Dal) along with sheetHa/ rice … do try it; it tastes awesome ... Yummilicious ....

** Kuvale is also known as White Gourd, White Pumpkin, Wax Gourd, Safed Kaddu, Boodi Kumbala, Hagala kayi, Kashiphal in different regions all round the world. Pulikoddel is a semi spicy- sweet- tangy side dish prepared largely using Ash Gourd/ Kuvale. However, 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 my Blog before where in I had prepared the same using magge, this time I prepared it using Kuvale /Ash Gourd; traditional way. This is a semi thick gravy based curry is 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.

** PuliKoddel is also prepared in Mahalasa Naryani Temple, Mardol, Goa on Shashti day iand I observe the same being my Kula Devi/ Deity. I try my best to prepare dishes that include kuvale/ ash gourd as a mark of respect to our Devi. It is an auspicious day in many temples including Manjeshwar; a city in Kerala state border at Ananteshwar Temple, a holy temple for us GSB Konkani Saraswat’s as it is our first temple that was founded and dates to about 400 years back. Again, car festival is celebrated at 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 well with roti/ chapati too and at times I prepare this to be served with roti or poori. That is the best combo for me but my Amma 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 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 pieces turn 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 and do let me know if you tried it for the first time.

** Here is the Recipe for preparation of Authentic Style “Kuvale PuliKoddel/ Ash Gourd Curry” .... which I learnt from Amma ...

** 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/ Soyi/ Nariyal : 3-4 full tablespoon

Kashmiri Red Dry Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 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 Ric / Tandulu/ Akki : 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/ Namak/ Meeta : to taste

Oil/ Tela/ Tel : 2 tblsp

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Tel/ Tela : 1 tblsp

Mustard Seeds/ Sasam/ Rai : 1 tsp

Curry Leaves/ Karbev/ Kadipatta : 10-12 fresh ones

** Cut kuvale/ ash gourd into one inch sized pieces after removing 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 to be Ground : Heat 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, do not burn ingredients.

** 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, you may use any.

** Add roasted ingredients in mixer grinder along with tamarind and grind to a semi smooth paste. The ground paste should be fine rava texture and not too fine. Be careful while grinding and keep the texture consistency in mind.

** Add the ground paste into a thick bottomed kadai along with 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, mix well and bring to a boil stirring well in between to avoid being burnt. 

** Once the curry thoroughly done you will find a glaze on the curry which confirms the dish is perfectly done. Remember to keep the consistency of the curry slightly thick and add in water only if necessary, you can always add later. Now let the curry simmer on low heat while we prepare the tempering for the curry. 

** 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/ Pannaka/ Tadka : Heat coconut oil in a small pan, add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds only. Remove and pour it over the simmering curry and mix well. Remove from heat, cover with a tight lid and let rest for 30 minutes for the flavors to be infused.

** "Kuvale PuliKoddel/ Ash Gourd Curry" is done and ready to be served. This is a delicious traditional GSB 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 and give me a feedback if possible.