Ash Gourd Dry Curry

Ash Gourd/white pumpkin is one of the healthy vegetable and loaded with nutrients.  Ash Gourd  stays for a long duration. It is liked by many people. I have used Ash Gourd for dry curry and it is one of the traditional dish of South Canara.

I have used Ash gourd, red chilly and some coconut. This dry curry goes well with almost all the main dishes.
Let us see some benefits of eating Ash Gourd in our diet.
Ash gourd is rich in vitamins and minerals like, Vitamin C, calcium, iron, phosphorus and it is low in carbohydrates. Ash gourd is good for diabetic people. It is good for people who suffer from constipation. Ash gourd helps to stabilize nerve cells. It is low in calories. It helps to flushing out toxins from our body. It is good for reducing inflammation. Ash gourd is good for treating peptic ulcer, nose bleeding and intestinal worms and cough and cold.

Traditional - Udupi Style - No Onion or No Garlic Dry Curry

Let us see the recipe now :

Ingredients :

To Cook :
Ash Gourd : 1/4 Kg.

To Dry Grind :
Coconut ( Fresh ) : 1 Cup ( 2 to 3 Tablespoon full).
Mustard Seeds : 1/2 Teaspoon
Tamarind : 1 small marble size
Ingh/Asafoetida : A pinch
Red chilly : 2 to 3 ( Byadagi chilly).

For Seasoning :
Coconut ool /Any cooking oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6

To Add
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon (Optional)
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and remove the outer layer of Ash gourd and wash it again.
2. Remove the inner pulp and seeds and cut the vegetable into small pieces.

3. Keep a pan on the fire and add oil. Add mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and cut Ash gourd pieces.
5. Mix it well and fry nicely on lower flame for a minute.
6. Add 1/2 glass of water,turmeric powder and cook on medium flame.

7. Grate coconut and dry grind it with mustard seeds (1/2 Teaspoon), tamarind and red chilly.
8. Remove it from the mixi jar and keep it aside.

9. Check Ash gourd pieces are cooked well (soft but not over cooked).
10. Add salt and very little jaggery. (1/2 Teaspoon). See that water content is completely disappear.

11. Add ground coconut mixture. Stir it and cook for 1 to 2 minutes. Stir in between.

12. Shift Ash gourd dry curry to a serving bowl. Add cut coriander leaves and serve with choice of your main dish.

Note :

Use of any oil is optional. Fresh coconut adds to the taste. Adding onions and garlic is optional. ( We do not add). Use of more /less chilly is optional. Adding jaggery is optional.
Time : 20 Minutes.
Serves  : 2 to 3.

Happy Gowri Festival Celebration Dishes

Happy Gowri Festival to You All. Try and Enjoy these special festival dishes.

Gowri /Parvathi /Girije is mother of Lord Ganesha. She is also known as Adhi Shakti.
The beautiful story is like this according to Purana . Gowri created Ganapa, gave him life and asked him to guard the house. She went to bathe. Lord Shiva/Eshwara comes to visit her and Ganapa will not let him go inside. Shiva gets angry and cuts off his head. Gowri comes to know this and cries. Lord Shiva asks his people to search Ganapa's head. They were not able to find Ganapa's head. So Lord Shiva tells his people and orders them to get the head of anyone who laid his head on north direction. They could find only an elephant which laid its head on north direction. They cut the head of elephant and brings it to Lord Shiva. He puts the elephant head on Ganesha and gives life to him. He also gives power to Lord Ganesha. Ganesha is the lord that we should pray first before starting anything. Lord Ganesha is known as Vighna Vinashaka, Prathama Pooja is done for Lord Ganesha.
Gowri, Ganesha festival is on This thursday and friday.
Gowri comes to her parents house first and then son Lord Ganesha comes on next day. It might be like the married girl comes to her parents house. Simple food is done on first day and then Ganesha festival is celebrated in grand manner. On Gowri Pooja the ladies do pooja and give " Arashina kumkum" to the married women. It is called Bhageena. One should be happy and involve in doing pooja and blessed by God. Our traditions and culture is just beautiful and it gives life to dullness and  by doing poojas the positive energy flows in to your mind and body.
On the first day as I said it is a simple dishes with payasam or pooran poli. (Your choice of dishes).

No Onion or No Garlic is used on Festival Celebrations. 

I have prepared

1. Methi Leaves/capsicum dry curry ( Udupi special Palya).

2. Ginger/ Green Tamarind Tokku  Chithranna

3.Mango fruit chutney.

4. Ridge Gourd Huli (Curry).

5. Channa Dal Payasam/Kheer.

Let us see the preparation  One by One and enjoy eating these healthy, delicious dishes.

1. Methi leaves Dry curry

Things Needed :
To Cook
Methi/Fenugrik Leaves : 1 Bundle
Capsicum : 1
Salt : As required
Turmeric Powder : A little
To Grind :
Coconut : 1/2 Cup
Red Chilly : 2 to 3
Tamarind : Very little (Half o f one small marble)
Mustard Seeds : 1/2 Teaspoon
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A little
Coconut Oil : 2 Tablespoos

Method :

1  Wash and cut methi leaves into small. Wash and cut capsicum into small pieces.
2. Grate coconut and dry grind it with red chilly (byadagi), mustard seeds and tamarind.
3. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut capsicum and methi leaves. Mix it well and let it cook on medium flame and low flame.
5. Add a pinch of turmeric powder and mix it well.
6. Let methi leaves cook on low flame or add half cup of water, cover and cook.
7. Let all the moisture disappear completely. Add salt and stir.
8. Add ground mustard seeds and coconut mixture and mix it nicely. Let it cook on low flame for 2 minutes. Shift the ready Methi leaves dry curry to a serving bowl.

Note :

You can use any brand of oil of your choice. Adding more spice is optional. You can fry this methi leaves on low flame. It taste better. Njoy this palya with hot rice and a spoon of fresh ghee.
Type : South Canara /Udupi Style.
Time : 15 to 20 Minutes.
Serves : 2 to 3  .

2 : Green Tamarind  Tokku Chitranna .

Things needed :
Cooked Rice : 1 Cup

To Add :
Tamarind Tokku : 1 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Turmeric Powder : A little
Salt : To taste
Coriander leaves
Grated coconut (fresh) : 1/2 Cup

Seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 1
Curry leaves : 6 to 8

Method :

Keep a pan on the fire and heat. Add a tablespoon of Coconut oil.
Add mustard seeds, urid dal and let urid dal splutter.
Add washed and slit green chilly and curry leaves.
Add tamarind tokku and fry it nicely.
Add cooked and cooled rice. Add turmeric powder.
Add ginger powder and required salt.
Mix all the ingredients nicely. Let it be on low flame for 2 to 3 minutes.
Add a tablespoon of ghee and mix it well. Put off the fire.
Add grated coconut, washed and cut coriander leaves. Mix it well once again.
Green tamarind tokku chitranna is ready to serve.
Note :
To get green tamarind tokku, just remove the tender green tamarind outer hard layer.
Grind it with salt and green chilly. This Green tamarind tokku is hot and spicy.
You can use tamarind pulp instead of green tamarind tokku. Soak a small ball size of tamarind in hot water for 5 minutes. Squeeze out the pulp and boil to make it thick content. Add green chilly paste and salt while tamarind pulp is boiling. Tamarind turns as thick paste. Use according to your requirement.
Time : Chitranna preparation : 10 minutes.
Serves : 3 to 4

3. Mango Fruit Chutney:

Things Needed :
Ripe Mango : 1
Red chilly : 2
Ingh : A pinch
Fresh grated coconut : 1 Cup
Salt : As required
Seasoning :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 5 to 6

Method :

Wash and squeeze out the pulp from ripen mango.
Grate coconut and keep it aside.
Fry red chilly in a drop of coconut oil for 1 minute.
Now grind all the above ingredients with a pinch of ingh/asafoetida. Use water if required.
Remove from the mixi jar and put it in a serving dish.
Add mustard seeds, ingh, curry leaves seasoning with a teaspoon of coconut oil.
Time : 10 minutes.
Serves : 2 to 3

4. Ridge Gourd Toor Dal Curry :

Things needed :

To Cook :
Ridge gourd : 1
Toor dal : 2 Handful

To Grind :
Fresh grated coconut : 3 to 4 Tablespoons
Tamarind pulp : 1 Tablespoon
Rasam powder : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
Coconut oil : 1 Teaspoon

To Add :
Green Chilly : 1
Required Salt
Mustard seasoning
Washed and cut coriander leaves.

Method :

Wash and peel off the outer layer (hard skin) of ridge gourd and cut into desired size.
Wash and cook toor dal in a pressure cooker for  8 to 10 minutes and let it cool.
Wash curry leaves, coriander leaves and cut into small.
Keep a pan and put cut ridge gourd and cook with 1 cup of water till it turns soft.
Grind coconut, tamarind, jeera/cumin seeds, rasam powder with little water. Remove it from mixi jar.
Add cooked dal to ridge gourd pieces. Add a pinch of turmeric powder, salt and required water.
Mix it well and let it boil for 2 minutes. Add ground coconut mixture and mix it well.
Let it boil for 2 to 3 minutes. Shift Ridge gourd curry to a serving dish.
Add mustard seasoning and cut coriander leaves. Ridge gourd curry is ready to serve.
Note :
Do not over cook ridge gourd pieces. Adding any brand of rasam powder is optional. I used home prepared rasam powder.  ( Use of MTR, Mayya;s Rasam powder gives good aroma).  Adding any cooking oil is optional. Adding a teaspoon of ghee just before serving is optional.
Time : 30 Minutes
Serves : 3 to 4

5. Channa Dal Payasa/Kheer

Things Needed :
Channa Dal 1/2 Cup
Thick Avalakki /Poha/Flattened rice : 1/2 Cup
Jaggery : 3/4 Cup
Cardamom : 4 to 5 Pods
Dry fruits : Cashews and Raisins : 1 Tablespoon or little more
Coconut Milk : 1/2 Coconut (1 Cup)

Method :

Wash and pressure cook channa dal for 18 to 10 minutes and let it cool.
Powder jaggery. Keep a big pan on the fire and put jaggery and little water. Let it melt completely. ( 1 or 3 boils).
Sieve with a strainer and keep the jaggery aside.
Grate coconut (1/2 coconut) and grind it with cardamom pods. Add l/2 cup of water and grind.
Take the ground coconut and sieve and separate coconut milk. (1 st time coconut milk).
Grind coconut again with little water and sieve with a strainer. (2nd time coconut milk).
Keep a big pan on the fire and put jaggery water. Add cooked channa dal,
Wash and add Avalakki/Poha /Flattened rice to boiling jaggery mixture.
Add 2 time's coconut milk. Let it boil nicely. Add the first time's coconut milk.
See that it is just about to boil. Put off the fire and shift the Channa dal kheer to a serving dish.
Keep a small pan on the fire. Add a spoon of ghee. Add cashew nuts and fry.
Add raisins and fry till it fluffs. Add this nuts fry to payasam and serve.

Note :

Adding more coconut milk is optional. Add a cup of boiled fresh milk is optional. (Just before serving). Adding more /less jaggery is optional. Adding Avalakki helps to thicken the payasam.
You can grind coconut with  a teaspoon of rice till paste and adding instead of coconut milk is optional. Adding ghee fried cashew and raisins adds to the taste.
Time : 30 Minutes.
Serves : 4 to 5 .