Pulikoddel (ashgourd in a sweet, spicy and tangy coconut gravy) is a most sought after Konkani (from Mangalore in south India) delicacy!! It is normally served during special occasions or religious functions (as it does not have onions or garlic), but we make it anytime we get the craving for this lip-smacking dish and relish it with rice!!!
“Puli” is tangy or sour and “koddel” is coconut based Konkani gravy. The combination of cooked gourd in this sweet, sour and spicy gravy is heavenly and once you try it, I am sure it will be a staple in your house too.
Ashgourd (sometimes called winter melon, white melon, white gourd etc.) is one of the healthiest vegetables you can eat. It is loaded with nutrients and full of vitamins, minerals, calcium and has a high potassium content. Fresh and raw ashgourd juice taken on an empty stomach in the mornings improves your digestion. Taken over a period of time, it reduces weight (along with a healthy diet) and brings a glow on your skin.
Making pulikoddel is very easy. Just blend coconut with some delicate aromatic spices and add to cooked ashgourd with some tamarind, jaggery or brown sugar and salt. You have a delicious south Indian gem to savor with rice. The same dish can be prepared with eggplant/brinjal or any other white pumpkin.
Do try Ashgourd Pulikoddel (totally vegan!!) today and treat yourself to a traditional south Indian delicacy. Paired with hot, steaming rice and a vegetable stir fry like Cluster Beans Stir Fry, French Beans Stir Fry, Broccoli Thalasani etc.
If you are interested in more Konkani coconut based curries, do try: Sprouted Mung Bean Ghushi, Avre Ghashi with Bamboo Shoots etc.
Ashgourd/winter melon in a sweet, spicy and tangy roasted coconut gravy, with some amazing Indian spices; a perfect side dish with any meal.
Ingredients
- 2 cups of peeled and chopped ashgourd/winter melon
- ½ cup grated coconut (fresh or frozen)
- 1 tablespoon coriander seeds
- 1 teaspoon urad dhal/split black gram lentils
- 1 teaspoon chana dal/split Bengal gram lentils
- 1 teaspoon white sesame seeds
- ¼ teaspoon methi seeds/fenugreek seeds
- ¼ teaspoon hing/asafoetida powder
- ½ teaspoon turmeric powder
- 1 small marble-sized tamarind/1 teaspoon tamarind paste
- 8 to 10 roasted dry red chillies
- 2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- Few curry leaves
- Salt to taste
Instructions
- Peel and cut the ashgourd into big pieces.
- Place in a pressure pan along with some water (enough to just soak the ashgourd) and cook for one to two whistles. You can also cook them in a saucepan with plenty of water till cooked and soft (a knife should easily insert the cooked gourd). Keep aside.
- In a small saucepan, heat 2 tablespoons of coconut oil and add coriander seeds, lentils, sesame seeds and methi seeds. Saute on medium heat for a few minutes till it releases an aroma. (If the red chilis are not roasted, add this along with the spices and fry).
- Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
- Transfer this to a blender jar along with the roasted red chilies and tamarind.
- Blend to a smooth paste. Keep aside.
- Heat a large saucepan or pot, add 1 tablespoon of coconut oil. Once the oil is hot, add mustard seeds.
- As soon as the seeds start popping, add the curry leaves and hing. Saute for a few seconds.
- Then add the cooked ashgourd (with the cooked water) along with the coconut paste; mix well.
- Dilute with additional water (you can rinse the blender jar with water and add to the gravy) to the required consistency. Some people like it thin and some thick, so add water accordingly.
- Add turmeric powder, salt to taste and jaggery and give it a quick stir.
- Bring to a boil on high and once it comes to a boil, lower the heat and simmer on medium low for about 5 to 7 minutes.
- Once fully cooked and the flavors have blended well, remove from flame and serve hot with a bowl of steamed rice, dal and some vegetable stir fry or chapattis (a thin Indian bread).
Notes
Add jaggery according to your taste.
For additional flavor, you can add 1 teaspoon of jeera/cumin seeds and few curry leaves while roasting the spices.
If masala is roasted for a longer time until light golden brown, once cooled, it can be stored at room temperature to make pulikoddel any time!
Step-by-step method:
- Peel and cut the ashgourd into big pieces.
- Place in a pressure pan along with some water (enough to just soak the ashgourd) and cook for one to two whistles. You can also cook them in a saucepan with plenty of water till cooked and soft (a knife should easily insert the cooked gourd). Keep aside.
- Gather the ingredients for coconut masala.
- In a small saucepan, heat 2 tablespoons of coconut oil and add coriander seeds, lentils, sesame seeds and methi seeds. Saute on medium heat for a few minutes till it releases an aroma. (If the red chilis are not roasted, add this along with the spices and fry).
- Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
- Transfer this to a blender jar along with the roasted red chilies and tamarind.
- Blend to a smooth paste. Keep aside.
- Heat a large saucepan or pot, add 1 tablespoon of coconut oil. Once the oil is hot, add mustard seeds.
- As soon as the seeds start popping, add the curry leaves and hing. Saute for a few seconds.
- Then add the cooked ashgourd (with the cooked water) along with the coconut paste; mix well.
- Dilute with additional water (you can rinse the blender jar with water and add to the gravy) to the required consistency. Some people like it thin and some thick, so add water accordingly.
- Add turmeric powder, salt to taste and jaggery and give it a quick stir.
- Bring to a boil on high and once it comes to a boil, lower the heat and simmer on medium low for about 5 to 7 minutes.
- Once fully cooked and the flavors have blended well, remove from flame and serve hot with a bowl of steamed rice, dal and some vegetable stir fry or chapattis (a thin Indian bread).
Note:
- Add jaggery according to your taste.
- For additional flavor, you can add 1 teaspoon of jeera/cumin seeds and few curry leaves while roasting the spices.
- You can make this curry with any pumpkin or even potato!!!
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Have fun cooking, eating and sharing!!!
I love ashgourd..never tried this way...looks delicious..I'm going to try this for sure
I always wonder, how many variety of food we have in India and how we can cook n number of recipes using a same ingredient. I never thought Ash gourd can be cooked this way, will try sometime, looks delicious.
I have not yet made any gravvy with coconut. By Looking at your pictures I am so tempted to cook one. Beautiful color and recipe has come out beautifully.
This looks delicious, love ash gourd and do need to try this version. Thanks for sharing.
This sounds so delicious with a blend of spices.. Love this way of gravy..
Thanks Sharmila 🙂 It tastes delicious too!!
I grew up eating this. One of my favorite south Indian delicacy. Love to see my native recipes.
Thanks Uma 🙂 I know, it is one of mine too!!!
I once tried making ash gourd yogurt kadhi and loved it. This coconut based gravy sounds very delicious.
Thanks Sapana 🙂 Do give this a try sometime; you will love this too!!
Wow this is a delicious gravy. I love Ash gourd on look out for new recipes.
Thanks so much 🙂 Please do give it a try; I am sure you will love this dish with ash gourd!!
Interesting recipe...Love the use of spices and coconut. Nice clicks 🙂
Thanks so much 🙂
Sounds interesting, I make this dish in tamarind and jaggery gravy. Coconut gravy sounds cool, must try for sure.
Thanks Sushma 🙂 Addition of coconut gives it a lovely texture and flavor; do try it...
I have seen ash gourd in my local Indian store but never had courage to pick up as I did not know what make with it, now I know 🙂 This curry sounds delicious and simple enough to make it 🙂
Thanks Jagruti 🙂 Now, you have no excuse not to buy one....do give it a try; tastes tangy, spicy and absolutely yumm!
I discovered this sweet and sour flavoured curries on my recent trip to India and I love the balance of the flavours. Your recipe sounds delicious.
Thank you so much 🙂 This dish is an all-time favorite of most Mangalorean Konkanis...you should try it; lovely combo of sweet, sour and spicy!
Flavourful and delicious gravy.. I am sure, this pairs perfectly with plain rice.
Thanks Priya 🙂 Although it is a side dish, it tastes so delicious with rice!
Love the step by step pics. The curry looks amazing. I love curries with coconut masalas.
Thanks so much 🙂 Do give this a try; a favorite in our family!
I absolutely love ash gourd. We south indians use it widely from sambar to Mor kozhumbus to Aviyal. Loved this coconut based gravy and the masalas are very similar to south indian preparations. Puli with jaggery is a wonderful combo. I always add a bit extra jaggery to all the puli based gravies, tastes awesome with hot rice and ghee. Loved the detailed recipe Vanitha. No onion and garlic gravies are most welcome at my place for weekdays too, they are simple and easy to digest.
Thanks so much Vidya 🙂 Ash gourd is a favorite in our house too; we juice it, make halwa, and make many coconut-based curries too, this being one of the most favored. Like you said, tastes superb with rice and of course ghee!!
Quite an interesting gravy to give a try definitely, and simply love this kind of gravy with tangy, spicy and sweet taste in it..
Thanks so much Priya 🙂 You must try this soon; you will love the subtle balance of sweet, tangy and spicy flavors!
Very nice curry .. specially the gravy. Hubby doesn't like ash gourd .. maybe I'll try this with some other vegetable.
Thanks so much Shobha 🙂 The gravy is the best part; we love to eat just the gravy sometimes!!! You can probably try this with potatoes, yellow pumpkin or even zucchini!
That sounds like a spicy and absolutely delicious Konkani dish. That spice paste with coconut and spices must have tasted awesome.
Thanks a lot Pavani 🙂 This is an all-time favorite for most Mangalorean Konkani people; you will find it as a special preparation during festivals, weddings and when special guests drop by!! Do give it a try; you will love it!
Never tried ash gourd the recipe sounds interesting thanks for the lovely healthy share.
Thanks Soma 🙂 It is lip-smackingly good; do give it a try!
Lovely!
Thank you so much Ginger 🙂