Udupi Style Ash Gourd Coconut Curry, known locally as "Kumbalakai Majjige Huli" or "Elavan Kootu," is a traditional dish from the Udupi-Mangalore region of Karnataka. Rooted deeply in the culinary traditions of South Indian temple towns, this dish exemplifies the simplicity and elegance of Udupi cuisine.
What sets Udupi-style cooking apart is its focus on vegetarian ingredients, a restrained use of spices, and an emphasis on bringing out the natural flavors of the vegetables. This curry is a perfect example—it features tender ash gourd (also known as winter melon or white pumpkin) simmered in a luscious, mildly spiced coconut gravy. The tangy notes from tamarind and the aromatic tempering of coconut oil with curry leaves elevate the dish to a delightful sensory experience.
Ash gourd, often referred to as a "cooling vegetable," is highly valued in Ayurveda for its health benefits. It is low in calories, rich in water content, and helps in hydration and digestion. This makes the curry not only delicious but also nutritious and suitable for all seasons.
In traditional Udupi homes, this curry is often paired with steamed rice making it aa wholesome and satisfying meal. While the recipe is simple, the secret to its authenticity lies in the fresh coconut paste and the perfect balance of spices and tamarind, creating a harmony of flavors that is both soothing and indulgent.
Ingredients:
- Ash Gourd - 3 cups (peeled and cubed into medium pieces)
- Toor Dhal - 1/4 cup
- Turmeric Powder - 1/4 tsp.
- Tamarind - gooseberry sized
- Salt - as needed or 1 tsp.
For Roasting and Grinding:
- Dhania Seeds - 3 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1/2 tsp.
- Red Chillies - 4
- Fenugreek Seeds - 1/2 tsp.
- Cumin Seeds - 1 tsp.
- Curry Leaves - a handful
- Grated Coconut -1/2 cup.
- Oil - 2 tsp.
For Seasoning:
- Oil - 1 tsp.
- Mustard Seeds - 1/2 tsp.
- Ured Dhal - 1/2 tsp.
- Red Chilly - 1
Method:
- Soak tamarind in hot water. Extract the juice and set it aside.
- In a pan, heat oil and roast the ingredients listed for roasting over medium flame until they turn golden. Turn off the heat and let it cool.
- Grind the roasted ingredients into a coarse paste along with grated coconut and a little water.
- Cook toor dhal in enough water and keep aside.
- In a cooking vessel, add ash gourd pieces, 1 cup of water, and turmeric powder.
- Cook until the water starts boiling. Add the tamarind extract to the ash gourd cook until it becomes soft.
- Once the ash gourd is cooked, add the ground coconut masala, cooked toor dhal and adjust the curry's consistency by adding a little water if needed. Mix well and bring it to a boil.
- Heat oil in a small pan. Add mustard seeds.
- When it splutters add ured dhal, a broken red chili, and curry leaves. After the dhal turns golden, turn off the flame and pour the seasoning over the curry.
- Your delicious Udupi-style ash gourd coconut curry is ready! Serve it hot with rice or dosa.
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