Tuesday, 6 October 2015

ASH GOURD / KUVALE PULLIKODDEL

Ash gourd / Kuvale pullikoddel is mainly prepared in  temple festivals. This is one of the most popular dishes among GSB community. I have prepared ash gourd and potato upkari, sambar, sasam and also I made halwa with this. Already I have posted some recipes in the Lable 'Konkani Preparation'. You will find it little sweetish, sour, at the same time spicy too. The recipe goes like this....
ASH GOURD / KUVALE PULLIKODDEL

WHAT YOU NEED:

Ash gourd / Kuvale - 2 cups ( peeled, deseeded and cubed)

Coconut gratings - 1/2 cup

Dry red chilly - 5-6

Udad dal - 1 tsp

Chana dal - 1 tsp

Coriander seeds - 2 tsp

Raw rice 3/4 tsp

Sesame seeds / til - 1 tsp

Tamarind - small gooseberry size

Turmeric powder - a pinch 

Asafoetida - 1/4 tsp

Jaggery / Date syrup - 1 cube jaggery / 3 tsp date syrup ( I used date syrup here)

Salt - to taste
INGREDIENTS FOR MASALA

KUVALE PHODE AND GROUND MASALA

For Seasoning :

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig
KUVALE PULLIKODDEL

HOW TO MAKE:

Cook ash gourd chunks in little water along with turmeric, salt and jaggery.

Heat a small pan with a tsp oil. Add red chilly and roast. Take it out.

Then roast Udad dal, chana dal, coriander seeds, raw rice, til one by one. 

Then roast coconut gratings till it changes the color and you get the aroma.

Now grind roasted ingredients, tamarind and hing with little water to a coarse masala.

Add this masala to the cooked ash gourd, mix well and add water if needed. 

Allow to boil.

Now heat a tsp of oil in a small pan.

Splutter mustard seeds, add curry leaves. Pour this seasoning over the Kuvale pullikoddel. Give a quick stir.

Serve Ashgourd / Kuvale Pullikoddel as a side dish.

1 comment:

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