Comments on: Ash gourd in coconut-buttermilk gravy (Boodugumbala sasmi)

By: Ujwal

Ujwal — Thu, 23 Oct 2008 08:11:35 +0000

hey Shilpa,
I made Kuvvale sasam. Here is the recipe.
I bought some more again to try your recipe. will let you know how it turns out to be. Thanks fr the wonderful recipes that you keep posting. Here is the link
http://kitchlab.blogspot.com/2008/10/kuvvale-sasam-wintermelon-in-mustard.html

By: Divya Kini

Divya Kini — Tue, 21 Oct 2008 22:46:12 +0000

HI Shilpa

My mom adds 1 tbsp of soaked rice white grinding..this makes the masolu a little thick . This can be done with all the kodel and ghashi.
Pls do try next time…it works really good!!

By: Archana

Archana — Tue, 17 Jun 2008 09:30:35 +0000

perfect, i have never make ashgourd this way with coconut milk. Will try this the next time i buy the vegetable. BTW, I am hosting a ONE DISH MEAL EVENT, I would love for you to participate. The details are at my site.

By: foodie

foodie — Fri, 13 Jun 2008 04:10:57 +0000

shilpa, it looks great. its amazing the amount of things you do. i made banofee pie, many of your konkani dishes and the chickpea biryani and the chettinad chicken. yummy.

By: Rashmi

Rashmi — Thu, 12 Jun 2008 07:49:25 +0000

This looks like such a delicious and approachable recipe but I’m just a little confused by the last sentence, exactly what not to add ? Thank you!

Shilpa: As I mentioned in the post, dont add seasoning(tadka).

By: Chetna

Chetna — Thu, 12 Jun 2008 02:33:36 +0000

By, the way, did u add haldi, since this looks lovely yellow??

Shilpa: No I did not add turmeric.

By: Chetna

Chetna — Thu, 12 Jun 2008 02:32:40 +0000

Hi Shilpa

This is almost like the Kuvale Dhav Randayi that my mom makes. However, she grinds coconut, green chillies, mustard and few methi seeds (the last three are lighlty fried in oil before grinding) and tamarind.
She adds this masolu to the cooked kuvale and boils it and then tempers (phanna) with mustard and curryleaves.

She also makes the malayali style Olan.

I love both these recipes.
And thankfully, we do get Kuvale in the Chinese stores here!!!

This recipe looks lovely..must try soon

By: Sangeeta

Sangeeta — Wed, 11 Jun 2008 19:07:02 +0000

WOW, I had sooo much catching up to do on yr blog since my comp wasn’t working. So, i’ve been visiting yr blog without leaving any comments. I have never eaten this at my in-laws place. I shld try this recipe. Oh btw, I did make the onion vadis. The recipe is absolutely authentic. They taste just how my mil get’s it. But I think I cooked the batter a little too much. It turned very thick so the vadi’s took a lil longer time to dry. But hubby is glad i learnt the recipe. Thanks for sharing.

By: sabina

sabina — Wed, 11 Jun 2008 17:59:42 +0000

hey shilpa
other name for ash gourd is white pumpkin?

sabina

Shilpa: Please click the link given in post.

By: sapna

sapna — Wed, 11 Jun 2008 16:52:01 +0000

Hello Shilpa,

My mom prepares Sasmi in a different way. She uses cucumber, dices it finely (actually minces it). Then mustard seeds, coconut, byadgi menasu (Mangalore red chillies) are all ground with curd and salt. All this is added to the cucumber and seasoned with mustard seeds. Yesterday I made your Ragi Sandige and its sun-drying right now. Thanks a lot for your lovely blog.