Ash gourd gravy with coconut (KuvaLe koddel)

Some time ago, I had posted a recipe for ash gourd(kuvaLe) koddel without coconut. I had also promised to post this version which is very popular among Konkanis from South Kanara.

This recipe is sent to me by my friend Aruna. This a sweetish, spicy, sour gravy. I have tried this many times now.  Once I start, I can’t stop eating this. So whenever I cook this, I make a huge batch and go on for 2-3 days. Its that good. I have seen a couple of different recipes for this, but I loved this version very much.

2 cups big pieces of ash gourd
3/4 cup fresh/frozen coconut
4-5 red chilies
2 green chilies
1/2 tea spn tamarind extract or 3-4 pieces of tamarind
1 tbl spn jaggery
A pinch turmeric
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn rice
1/2 tea spn cumin seeds
1/2 tea spn urad dal
1/2 tea spn coriander seeds
1/2 tea spn sesame seeds

Dry roast cumin seeds, coriander seeds, urad dal, rice and sesame seeds. Roast red chilies.
Roast coconut till it turns out slightly brownish. Grind all the spices, chilies, coconut and tamarind to a coarse paste.
Cook ash gourd pieces in water along with green chilies, turmeric till they are cooked but not mushy. When they are done, add the ground paste, salt and jaggery. Cook for about 7-8mins.
Heat a little oil and add mustard seeds. When they start popping, add curry leaves. Pour this seasoning over the gravy.
Serve hot with rice.

Serves : 2-3
Preparation time : 20mins

23 thoughts on “Ash gourd gravy with coconut (KuvaLe koddel)”

  1. Yeah Shilpa….Kuvale Puli Koddel is my all time favorite. I can too eat it for two days. My hubby is not a gr8 fan of this gravy, so all is for me.

    Shilpa: Hey Aruna, same pinch here. V does not like it very much but I can go on and on with it :D. We have too much in common 😉

  2. The combination of coconut and green chillies makes this a frangrant and delightful treat! This makes me long for some ash-gourd!

  3. Hi Shilpa,

    Let me start by saying that since I’ve found your site I’ve been experimenting with a lot of recipes from here. Tx so much for this … just felt that maybe I could partially return the favor by giving you some lunch box ideas for kids 🙂 .

    My 4 year old son loves this in his little tiffin:

    Cheese Puris:


    Whole wheat atta : 1 cup
    Semolina : 1 cup
    Ghee : 1 tbsp
    Kasuri methi or ajwain seeds : Optional
    Water : to knead
    Salt : to taste


    Grated mozzarella (or any other cheese of your choice)
    Pepper (green chillies are not a good idea for kids although they taste better)
    Chopped spring onions (optional)


    1. Heat the ghee and make a crumb like mix with the atta, salt and methi/ajwain if using them.
    2. Make a stiff dough using cold water.
    3. Roll out “mini” puris (about a quarter of the usual size) and deep fry.
    4. Toss together the grated cheese, salt, pepper and spring onions (if using).
    5. Place a tsp full of this mix on each mini puri and cover with another small puri.
    6. Roll and wrap in a piece of foil or secure with toothpick.

    If the dough is made the previous night, it actually takes 10 minutes to put it together in the morning. I’ve found that most kids love puris and the cheese in these are a big plus nutritionally speaking.

    Wish I had photos to send you … but hope these work!

  4. This koddel looks so good- I like the cumin-coriander sesame combo. I was wondering, do some people finish this with onions also in the tadke?

    Shilpa: Hmm..thats an interesting combo. I will have to try it sometime :).

  5. Hi,

    Reminded me of one of my favorite mom’s & mamama’s recipes. My knowledge of Konkani cooking is really bad considering that I never cooked anything back home. You have put up some amazing recipes and that has made me so eager to learn Konkani cooking.

  6. thank you very very much Shilpa, for your efforts and hard work,, i know it is not easy,, all the above recipes are mouth watering which i grew up with,, this blog makes me go and cook our food,, which i had given up after coming to Canada.. take care,, bye for now

  7. wow …wondeful recipe..thnx for sharing…btw,do we have to peel ash gourd ….i haven`t used ashgourd before..thnx

    Shilpa: Yes, discard the skin.

  8. Hi,
    Made this today. Didn’t have sesame seeds tho.
    Also made banofee pie, turned out alright. Loads of calories!!! 🙂

  9. hi,

    I am a frequent visitor to this site as I love fish… lotsa recipes here….

    i was just wondering that why there is no recipe of red chori ie bagado in konkani….

    they are the best tasting grain according to me…

    Shilpa: There are two recipes on site with bagado in it. Please use searchbox on the site

  10. I tried this for yesterday dinner & we were taken down the memory lane……..this is just the taste that our granny used to make….thanks so much for sharing 🙂

  11. hi shilpa
    can i use red pumpkin (kaddu) for this curry becoz here n cairo(egypt) iam not getting indian vegetables some times i get kaddu here. plz help me shilpa

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.