“Kuvale Sasam/ Ash Gourd Curry~ 2” … a traditional Konkani Saraswat Curry prepared during festive occasions at temples … Kuvale/ Ash Gourd/ Boodu Kumbalakayi is a must veggie that is to be used during many Hindu festivals like Satya Narayana Pooja, Margashira Shashti and other festive occasions ... this is not a spicy dish nevertheless tastes great served with rice … Yummilicious …
** Kuvale sasam/ Ash Gourd Curry is a semi spicy dish prepared during auspicious occasion. In most Konkani Saraswat homes it is prepared on Manjeshwar Shashti by those who cannot visit Ananteshwar Temple at Manjeshwar. There are a few variations to this recipe, with minute changes and they all taste lovely. I have already shared the one my Mom used to prepare, this time I am sharing temple style prepared at southern parts of Mangalore.
** Kuvale (In konkani) is Ash Gourd and is also known as winter melon or white gourd/ boodu kumbalakayi and is a very healthy vegetable. Fresh juice extracted and consumed immediately is good for kidney stones, acidity, weight loss, diabetics and other digestive problems too. There are many more health benefits that you can check out on net sources. Do prepare and try out this dish and enjoy with your family and friends.
** Here is the method of preparing “Kuvale Sasam/ Ash Gourd Curry~ 2” … traditionally prepared at temples, credit for this recipe goes to Shailu maam from Mangalore …
** Ingredients :
Kuvale/ Ash gourd : 500 gms.
Curry Leaves/ Kadipatta/ Karbevu : 2-3 fresh ones
Jaggery Powder/ Goda/ Gud : 1 tblsp
Salt/ Namak/ Meeta : to taste.
** Masala to be Ground :
Coconut/ Soyi Nariyal : 1 cup freshly grated.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Dry Dried red chily/ Sukki Mirsanga : 1 only (do not add more)
Tamarind/ Chinchama/ Imly: very small marble sized
Mustard seeds/ Rai/ Sasam : 1 tsp
Rice/ Tandulu : 2 tblsp
** For Tempering/ Seasoning/ Pannaka :
Coconut oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
Mustard seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
** Soak the rice in a cup of water for 30 minutes, drain off the water and keep it ready.
** Masala to be Ground : In a mixer grinder add Coconut, Green Chillies, red chilly, tamarind, soaked rice and grind to a paste with just a little bit of water. When almost done add Mustard seeds and further grind until done. There is no need to grind the masala to a very smooth paste, but at the same time, all ingredients should have been ground well.
** Remove the outer whitish green skin of 500 gms of Ash gourd/ kuvale. Also, remove the inner seed part of the Ash gourd and discard them. Chop the white edible flesh part into medium sized cubes. Wash and put them into a vessel along with enough water to the level of the pieces, cover with a lid and bring to a boil on high heat.
** Let it cook for 5 minutes, after that add salt to taste, jaggery powder, the few curry leaves, mix well and continue to cook till the veggie is about 70% cooked only. Add in the ground masala and mix well, add water only if necessary, this is a medium thick textured curry, so prepare accordingly. Bring to a boil and let simmer while you prepare tempering.
** For Tempering/ Seasoning/ Pannaka : Heat oil in a small pan, when hot add mustard seeds, when they begin to crackle/ splutter add in the curry leaves, fry for a few seconds and then pour over the curry and mix well. Continue cooking for another few minutes and then remove from fire and keep it aside covered for the flavors to seep into the curry.
** Note: Coconut oil is optional you can use any edible oil, however coconut oil gives an awesome aroma and blends well for this particular curry ie for any sasam recipe. By and large all Konkani Saraswats use coconut oil while seasoning for sasam and hummana.
** Note : This particular method of preparing the curry thickens a little bit on resting as we have added rice while grinding the masala which acts as a binding and thickening agent to the curry which avoids the water from separating in masala as it is not fine textured.
** “Kuvale Sasam/ Ash Gourd Curry~ 2” is done and ready to be served. This is a thick semi dry curry, not very spicy and is usually served with rice as a side dish along with other dishes. A must in temple during the Shashti day or during Maha Satya Narayana Pooja too. Do prepare this dish and enjoy with family and friends.
** I am sharing the link to “Kuvale Sasam/ Ash Gourd Curry~ 1” another method of preparing the same curry, the way my Mom used to prepare, you may check out the same, there are pictures there for reference which may e helpful. I will soon be sharing a few more methods of preparing this curry, so keep in tuned to my Blog for more recipes ....
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