Winter melon/Boodu kumbala raitha has always fascinated me. Smooth creamy texture along with chewy bites of winter melon takes you to an other world. Whenever I attend religious or social functions i will be looking forward to having this dish on my plantain leaf. Once I was attending a cousins wedding and true to my expectation we were served this dish. I decided to get the recipe from the head cook and he was kind enough to share the same, I can replicate the recipe confidently now.

This dish is paired with lentil dish tovve and served with hot steamed rice.
  • Ease - Easy 
  • Preparation time - 10 minutes 
  • Cooking time 15 minutes
  • Ash gourd - 200 gms 
  • Green chillies - 3 
  • Cumin - 1/2 spoon 
  • Grated coconut - 1 cup 
  • Asafoetida - 1 pinch 
  • Curry leaves - 2 sprigs 
  • Coriander - 2 sprigs 
  • Mustard seeds - 1 seeds 
  • Oil - 1 spoon (use coconut oil or pea nut oil) 
  • Salt to taste 

  • Peel and remove the pulp of ash gourd and cut into pieces 1 inch X 1 inch x 1/4 inch. 
  • Cook Ash gourd with as minimum water as possible, add salt. and cook further till soft. 
  • Let the ash gourd cool down 
  • Prepare seasoning - Heat oil in a wok, add mustard after it crackles add curry leaves and chopped coriander. 
  • Grind coconut, cumin, asafoetida and green chillies to a very smooth paste. 
  • Mix curd, ash gourd pieces, ground masala throughly and add additional salt if required. 
  • Add seasoning and serve. 

  • Curd has to be gently whiped before adding to veggies 
  • Coconut paste has to be very smooth 
  • Add curd only after the cooked vegetable has cooled down


  1. Thanks Vibha. I believe in keeping cooking simple and nutritious.

    1. Thanks Vibha. I believe in keeping cooking simple and nutritious.


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