Kuvale Sasam is a popular and traditional side dish recipe from Konkani cuisine, passed down through generations, prepared using ash gourd and coconut masala. This dish is best enjoyed with steamed rice, dalitoy, and papad.
Ash gourd curry
Ash Gourd is also known as petha, white pumpkin, wax gourd, white gourd, winter gourd, ash pumpkin, poosanikai, kumbaanga, boodhi kumbala, or white pumpkin.
Kuvale in Konkani means ash gourd, and sasam means mustard seeds. Since mustard seeds are used to make the paste, it is called kuvale sasam. This dish is vegan and gluten-free. Also, no onion, no garlic. Perfect for festival days and temple festats ike Manjeshwar Srishti, Teru, Karthik Punav, etc.
Ingredients
Ash gourd: kuvale or winter melon or Indian white pumpkin, cut into pieces.
Other ingredients: green chilies, curry leaves, jaggery, and salt, while cooking the gourd.
For the coconut paste: coconut, red chile, mustard seeds, and cashews (which add thickness and a mild sweetness).
For tempering: oil, mustard seeds, curry leaves, red chilies.
Cook the ash gourd
- In a pot, bring water to a boil. Add the ash gourd, curry leaves, green chilies, and jaggery.
- Mix well. Cover and cook for 15 minutes until it becomes soft.
Making of coconut masala
- In a mixie jar or blender, add coconut, cashews, red chile water, and grind to a coarse paste.
- To this, add mustard seeds and grind for 30 seconds.
- Add this paste to the boiling ash gourd, salt, and bring it to a boil.
Simmer for 5 minutes.
Tempering
- In a small pan, heat coconut oil. Add mustard seeds. When it splutters, add curry leaves and red chilies. Sauté for a few seconds. Add this to the curry.
- Serve hot with dalitoy and steamed rice and enjoy.
Tips
- For a strong mustard flavor, you can add up to 1 teaspoon of mustard seeds (sasam) while making coconut masala.
- Some people add small ball-sized tamarind while making paste for a hint of tanginess. It is completely optional.
- For extra spiciness, you can add green chilies while grinding as well.
More konkani side dishes
Recipe card
Kuvale Sasam | Ash Gourd Curry
Equipment
Ingredients
- ½ Ash gourd kuvale, medium-sized, peeled and chopped into ½ to 1-inch pieces
- 8 to 10 Curry leaves
- 2 to 3 Green chilies slit
- ½ to 1 tablespoon Jageery
- 1 teaspoon Salt adjust to taste
For the masala
- 1 ½ cups Coconut grated
- 5 to 6 Cashews
- 1 Dry red chile
- ½ teaspoon Mustard seeds
Tempering
- 1 ½ tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 2 Red chilies
- 8 to 10 Curry leaves
Instructions
Cook the ash gourd
- In a pot, bring water to a boil. Add the ash gourd, curry leaves, green chilies, and jaggery.½ Ash gourd, 8 to 10 Curry leaves, 2 to 3 Green chilies, ½ to 1 tablespoon Jageery
- Mix well. Cover and cook for 15 minutes until it becomes soft.
Making of coconut masala
- In a mixie jar or blender, add coconut, cashews, red chile water, and grind to a coarse paste.1 ½ cups Coconut, 5 to 6 Cashews, 1 Dry red chile
- To this, add mustard seeds and grind for 30 seconds.½ teaspoon Mustard seeds
- Add this paste to the boiling ash gourd, salt, and bring it to a boil.1 teaspoon Salt
- Simmer for 5 minutes.
Tempering
- In a small pan, heat coconut oil. Add mustard seeds. When it splutters, add curry leaves and red chilies. Sauté for a few seconds. Add this to the curry.1 ½ tablespoon Coconut oil, 1 teaspoon Mustard seeds, 2 Red chilies, 8 to 10 Curry leaves
- Serve hot with dalitoy and steamed rice and enjoy.
Video
Notes
- For a strong mustard flavor, you can add up to 1 teaspoon of mustard seeds (sasam) while making coconut masala.
- Some people add small ball-sized tamarind while making paste for a hint of tanginess. It is completely optional.
- For extra spiciness, you can add green chilies while grinding as well.
Nutrition
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