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
2 cups of peeled and chopped ashgourd
For the coconut masala:
½ cup grated coconut (fresh or frozen)
1 tablespoon coriander seeds
1 teaspoon urad dhal/split black gram lentils
1 teaspoon chana dal/split Bengal gram lentils
1 teaspoon white sesame seeds
¼ teaspoon methi seeds/fenugreek seeds
¼ teaspoon hing/asafoetida
½ teaspoon turmeric powder
1 small marble-sized tamarind/1 teaspoon tamarind paste
8 to 10 roasted dry red chillies
2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar
3 tablespoons coconut oil
1 teaspoon mustard seeds
Few curry leaves
Salt to taste
Instructions
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.
Gather the ingredients for coconut masala.
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)
Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
Transfer this to a blender jar along with the roasted red chilies and tamarind.
Blend to a smooth paste. Keep aside.
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.
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.
Add turmeric powder, salt to taste and jaggery and give it a quick stir.
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.
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.
Gather the ingredients for coconut masala.
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)
Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
Transfer this to a blender jar along with the roasted red chilies and tamarind.
Blend to a smooth paste. Keep aside.
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.
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.
Add turmeric powder, salt to taste and jaggery and give it a quick stir.
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.
INGREDIENTS
SERVING: 4
2 cups of peeled and chopped ashgourd
For the coconut masala:
½ cup grated coconut (fresh or frozen)
1 tablespoon coriander seeds
1 teaspoon urad dhal/split black gram lentils
1 teaspoon chana dal/split Bengal gram lentils
1 teaspoon white sesame seeds
¼ teaspoon methi seeds/fenugreek seeds
¼ teaspoon hing/asafoetida
½ teaspoon turmeric powder
1 small marble-sized tamarind/1 teaspoon tamarind paste
8 to 10 roasted dry red chillies
2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar
3 tablespoons coconut oil
1 teaspoon mustard seeds
Few curry leaves
Salt to taste
Pulikoddel/Ashgourd in Roasted Coconut Gravy - Reviews
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review