Click on the image, above to submit to Pinterest.
Ash Gourd Coconut Curry
Ash Gourd Coconut Curry is a traditional Indian recipe (from Karnataka) for a vegetarian curry of ash gourd and coconut in a tamarind base flavoured with Udupi sambar powder and finished with tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Ash Gourd Coconut Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
This is a classic vegetarian curry from Southern India, originating in the temple town of Udupi in coastal Karnataka to be precise. It uses a spice blend known as
Udupi sambar powder.
Ingredients:
575g chopped Ash gourd pieces
4 tbsp Tamarind pulp
1 lemon-sized piece of Jaggery, grated
1/4 tsp Turmeric powder
Salt, to taste
75g coconut flesh, grated
3 tsp Coriander seeds
2 tbsp
Udupi sambar powder
For the Tempering:
1/2 tsp Mustard seeds
1/2 tsp Urad daal
8 Curry leaves
1 dried Red chilli, broken into pieces
1 tsp cooking oil
Method:
Soak the tamarind in 200ml warm water for 10 to 15 mins, squeezing the mixture every now and then to extract as much tamarind pulp as possible. Pass through a fine-meshed sieve retaining the liquid and discarding the solids.
Prepare the Udupi sambar powder as in the recipe. in a wet/dry grinder combine the udupi sambar powder with the grated coconut and water to a medium fine paste. Set aside when done.
In a vessel (wok, kadhai or saucepan) combine the ash gourd pieces, 250ml (1 cup of water) and the turmeric powder. Bring just to a boil then add tamarind extracted juice, jaggery and one branch of curry leaves (about 8 leaves). Let the ash gourd to cook for about 20 minutes, or until soft.
Once the ash gourd pieces are well cooked and tender, stir in the ground coconut masala and a little hot water to maintain the consistency of curry. Mix well and bring to a boil. Mash the mixture with a fork until smooth then turn out into a warmed serving bowl.
For the tempering: Place a small pan over medium heat. Once hot add the oil then add in the urad daal, mustard seeds, the red chilli (broken into pieces) and curry leaves in the order. When the mustard seeds start spluttering take the pan off the heat and immediately pour the tempering on top of the ash gourd curry..
Serve the ash gourd curry with rice, chapati and Dosa.
For a variant of this recipe you can add 4 tbsp of cooked toor daal can added to the curry. The toor daal helps thicken the curry and yields a different taste.
