Home / Recipes / Pulikoddel/Ashgourd in Roasted Coconut Gravy

Photo of Pulikoddel/Ashgourd in Roasted Coconut Gravy by Vanitha Bhat at BetterButter
546
2
5.0(1)
0

Pulikoddel/Ashgourd in Roasted Coconut Gravy

Jul-19-2018
Vanitha Bhat
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pulikoddel/Ashgourd in Roasted Coconut Gravy RECIPE

Pulikoddel is a konkani specialty; fresh, tender ashgourd in a sweet, spicy and tangy roasted coconut gravy!

Recipe Tags

  • Veg
  • Medium
  • Karnataka
  • Side Dishes

Ingredients Serving: 4

  1. 2 cups of peeled and chopped ashgourd
  2. For the coconut masala:
  3. ½ cup grated coconut (fresh or frozen)
  4. 1 tablespoon coriander seeds
  5. 1 teaspoon urad dhal/split black gram lentils
  6. 1 teaspoon chana dal/split Bengal gram lentils
  7. 1 teaspoon white sesame seeds
  8. ¼ teaspoon methi seeds/fenugreek seeds
  9. ¼ teaspoon hing/asafoetida
  10. ½ teaspoon turmeric powder
  11. 1 small marble-sized tamarind/1 teaspoon tamarind paste
  12. 8 to 10 roasted dry red chillies
  13. 2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar
  14. 3 tablespoons coconut oil
  15. 1 teaspoon mustard seeds
  16. Few curry leaves
  17. Salt to taste

Instructions

  1. Peel and cut the ashgourd into big pieces. Place in a pressure pan along with some water and cook for one to two whistles. You can also cook them in a saucepan with plenty of water till cooked and soft.
  2. Gather the ingredients for coconut masala.
  3. In a small saucepan, heat 2 tablespoons of coconut oil and add coriander seeds, lentils, sesame seeds and methi seeds. Saute on medium heat for a few minutes till it releases an aroma. (If the red chilis are not roasted, add this too)
  4. Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
  5. Transfer this to a blender jar along with the roasted red chilies and tamarind. Blend to a smooth paste. Keep aside.
  6. Heat a large saucepan or pot, add 1 tablespoon of coconut oil. Once the oil is hot, add mustard seeds. As soon as the seeds start popping, add the curry leaves and hing. Saute for a few seconds.
  7. Then add the cooked ashgourd (with the cooked water) along with the coconut paste; mix well. Dilute with additional water (you can rinse the blender jar with water and add to the gravy) to the required consistency.
  8. Add turmeric powder, salt to taste and jaggery and give it a quick stir.
  9. Bring to a boil on high and once it comes to a boil, lower the heat and simmer on medium low for about 5 to 7 minutes. Once fully cooked and the flavors have blended well, remove from flame and serve hot with a bowl of steamed rice.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Hema Mallik
Jul-19-2018
Hema Mallik   Jul-19-2018

Nice one.

A password link has been sent to your mail. Please check your mail.
Close
SHARE