BOODU KUMBALA PACHCHADI/ ASH GOURD RAITHA

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

Ingredients

• 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 

Method

• 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. 

Notes

• 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