Udupi Style Ash Gourd Coconut Curry Recipe

Name: Udupi Style Ash Gourd Coconut Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Ash Gourd (500 grams Vellai Poosanikai (Ash gourd/White Pumpkin)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 0 tsp Vegetable Oil (Oil for cooking (vegetable oil used) + 1 teaspoon Oil); 5 pieces Dried Red Chili (4 Dry Red Chillies + 1 Dry Red Chillies); ½ cup Coconut (1/2 cup Fresh coconut grated); 30 g Tamarind (30 grams Tamarind Water + 1 cup Tamarind Water); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 2 tsp Coriander Seed (2 teaspoons Coriander (Dhania) Seeds); 2 tsp Sesame Seeds (2 teaspoons Sesame seeds (Til seeds)); 3 tbsp Jaggery (3 tablespoons Jaggery); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 2 sprig Curry leaves (2 sprig Curry leaves roughly torn)

Udupi Style Ash Gourd Coconut Curry Recipe - Indian Curry Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Ash Gourd500 g · 500 grams Vellai Poosanikai (Ash gourd/White Pumpkin)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Vegetable Oil0 tsp · Oil for cooking (vegetable oil used) + 1 teaspoon Oil
Dried Red Chili5 pieces · 4 Dry Red Chillies + 1 Dry Red Chillies
Coconut½ cup · 1/2 cup Fresh coconut grated
Tamarind30 g · 30 grams Tamarind Water + 1 cup Tamarind Water
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Coriander Seed2 tsp · 2 teaspoons Coriander (Dhania) Seeds
Sesame Seeds2 tsp · 2 teaspoons Sesame seeds (Til seeds)
Jaggery3 tbsp · 3 tablespoons Jaggery
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves2 sprig · 2 sprig Curry leaves roughly torn

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Steps

1To begin making the Udupi Style Ash Gourd Coconut Curry Recipe cook the ash gourd in the pressure cooker with little water, turmeric powder and salt for just 1 whistle. Release the pressure naturally.
2Soak the tamarind ball in hot water for about 15 minutes, and squeeze and keep the water.
3Then dry roast the spices and other ingredients for the ground paste in a pan except the coconut. Then grind it along with coconut to a smooth paste.
4In same pressure cooker which has the ash gourd add the paste and little water and give it stir. Keep the Udupi Ash Gourd Coconut Curry on the medium heat, Adjust the seasoning and texture if required. Once done transfer it in a bowl.
5For the seasoning, heat oil in a small skillet and add mustard seeds and let it crackle. After the mustard seeds have crackled add the curry leaves and red chillies. Tun off the heat after the red chillies have darkened and add it on top of the Udupi Style Ash Gourd Coconut Curry and serve.
6Serve the Udupi Style Ash Gourd Coconut Curry Recipe along with steamed rice, Elai Vadam and Pisarna Mangafor lunch.