Ash gourd in coconut-buttermilk gravy (Boodugumbala sasmi)

boodugumbaLa SasmiA couple of days ago, one of my reader asked me to post KuvaLe(ash gourd) sasam. Since it is not prepared at our place, I started searching for the recipe.

The first place I looked was a Kannada magazine which had Udupi special food. In this article, I found this recipe which caught my attention. This is supposed to be a Udupi Kannada brahmin special dish. The article also says, this dish is prepared for shraadha – A ritual performed yearly in the remembrance of the deceased in family.

I prepared this today and absolutely enjoyed it. I made it quite hot. Buttermilk cuts down the spiciness and also gives a great taste to it.

Ingredients:
12-15 big pieces of ash gourd
1/2 cup fresh/frozen coconut
2 green chilies
2 red chilies
1/2 tea spn mustard seeds
1 cup buttermilk (or about 1/2 cup yogurt thinned down)
Salt

Method:
Cook ash gourd in enough water with salt.
Grind together coconut, red and green chilies, mustard to a smooth paste.
Add the paste to cooked ash gourd. Bring it to boil. Slowly pour in the buttermilk. Cook for few minutes. Serve hot with rice. Do not add seasoning to it.

Serves : 2-3
Preparation time : 25mins

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