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

31 Comments for “Ash gourd in coconut-buttermilk gravy (Boodugumbala sasmi)”

Aruna

says:

Amma prepares a little different way. Either green or red chillis are used. She adds the mustard seeds in the last round of grinding, what i mean it just for one last spin in the mixer after gring the coconut (with tamarind) well. Also the masol is not cooked. It is just added to the cooked kuvale. Lastly a seasoning of curry leaves and mustard is given. Just got kuvale from the stores, will try this Udupi version for lunch tomm.

Shilpa: Thanks Aruna. I will try this method next time I get hold of ash gourd.

says:

Hey Shilpa, I hv been to Udipi most of my vacations, but this kuvale randayi is new to me, Aruna has mentioned in comment is my ammas way of making Kuvale saasam, wd get her authentic recipe too, well n addition of taak or dhaya is new to me 4 konkani dishes..mil’s side, most of the dishes hv yoghurt! Wd give ur dish a try ( I messed up with one Tarala Dalal recipe, wasted the precious kuvale!:( )

Shilpa: Purnima, as I mentioned above, it is Udupi brahmin style (Kannada) recipe and not a Konkani recipe.

Aruna

says:

Purnima…just recollected after you posted the comment. My dad’s relative is from Kochi (Cochin). Her preparations also have a lot of yogurt base in them. Probably thats the way the Kerala GSB’s have adopted and made it a part of their cuisine, not sure though. It also reminds me of Moru Kuzambu (said as Moru Kolambu), which is almost similar to the way mentioned by Shilpa. Too much of variations in GSB Cooking, right ?

Ujwal

says:

Hi Shilpa,
Thanks for posting this. I was searching for exactly thsi recipe.This is the way my MIL makes it and she calls it Kunvale Dhavi randhayi though the spice is little less as red chillis are skipped. At our place my mom makes it by just grinding the masolu with red chillies,coconut,tamarind and last round few mustard. adds it to boiled kunvale gives one good boil and then phanna with karbevu and sasam. This also come white in colour as she uses less red chillies compared to that used for koddels.

Shilpa: Thanks for letting me know your recipe Ujwal. I will try that too and post it here sometime.

sapna

says:

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.

says:

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.

Chetna

says:

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

says:

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).

foodie

says:

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.

says:

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.

Divya Kini

says:

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!!

says:

Dear Shipa,
I am Susmita from Bangladesh . I have few questions :
1) What is Ash gourd ?
2) What is butter milk ? Can I make Butter Milk in home ? Is it Matha or Yougart or Ghol?
3) If Butter milk is not available then what I should substitite for this recipe ?

will be waiting for your advice.
Thanks
Susmita

says:

Dear Shilpa,
In our country , generally available vegetables are : Cucumber ,Papaya, Green Capsicum , Potato, Onion, Garlic, Green Beans , Green Kidney Bean, Cow Pea (Vigna Sinensis) , Ridge Gourd, Pointed Gourd, Snake Gourd , Bottle Gourd, Yellow sweet Pumpkin, White Pumpkin , Eggplant , Okra, Mushrooms & Carrot.
WINTER VEGETABLES( November – February) : Cabbge , Cauliflower ,Brocoli , Green Onion or Spring Onion ( Scalion) ,Green Peas, Turnip, White Radesh , Red Beet & Carrot
SEASONAL VEGETABLES : Durmsticks, Taro, sometimes Water Lily Sticks are also available.
I want to cook Chinese Vegetables . Please advise which vegetables in my list I can use to cook Chinese vegetables as I am afraid that Chinese Vegetables will not be available here . Also pls advise me the Veg combinations .( Which Veg goes with what )
Thanks & Regards
Susmita Bangladesh

says:

Sorry, I have no idea which curry you are talking about. When I try some Chinese dishes, I will surely post here. I have seen carrot, peas, broccoli, capsicum. onion etc in Chinese vegetables here.

Rachna

says:

Tried the exact recipe but added a small bit of ginger whilst grinding the masol(on my mother’s recommendation). Makes a great light lunch when had with steaming hot rice. Thank you.

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