Saturday, 27 December 2014

Thendle Talaasani-Ivy Gourd sauteed and Roasted with Chillies and Garlic.

This is a typical amchi(Konkani GSB) side dish prepared with ivy gourd or tendle(Konkani,Marathi),Kovakai(Tamil),Thondekayi(in Kannada) that grows on vine and popularly grown in coastal areas of south India.In my in-laws place it covers over the barbed wire over the compound wall.This is my Mom-in -laws recipe which she often makes from the fresh picked ones and will be definitely  packed in lunch box along with curd rice when they travel and it tastes heaven.

Ivy gourd (thendle)                      25-30
salt                                                     to taste
Pinch of chilli powder
Garlic flakes                                  10-12(crushed)
red chillies                                    4(cut into pieces)
Oil                                                    1tbsp


  • Wash,rinse and drain the gourd in a colander.
  • Remove the tip ends and crush each gourd a little(in a mortar or a with a stone)
  • Take the crushed gourd along with a dash of salt and a pinch of chilli powder in a cooker.
  • Add 1 cup of water and cook for 1-2 whistles.
  • Once the pressure is gone drain the gourds
  • In a pan take oil add red chilli pieces and crushed garlic and brown them.
  • Add  the drained gourd and additional salt(taste a piece of gourd as some salt was already added while pressure cooking)
  • Cover and cook for 2-3 minutes.
  • keep the lid open and let it cook for next 15-20 minutes,stirring in between till all moisture is gone and gourd becomes brownish and wrinkled.
  • Best served with rice and daal,or even with curd rice.
I have used non stick pan,tastes best if prepared in cast iron pan.You can directly cook on the pan itself without pressure cooking,but it is a time taking process.


Thursday, 25 December 2014

Pudina Chawal/Pulao-Mint Rice

Rice varieties are a speciality in India.No matter which region it belongs to but  formation is  complete and balanced, and have taste of their own.Everyday is not the  same,so ,is also cooking!! Sometimes we feel like being less in kitchen and devote more time to other activities be it watching a movie or reading a book but want something to eat that tastes the best and involves less time and effort.Here is one such recipe of rice with fresh mint leaves and a blend of few spices that makes it taste divine..The best part in this recipe is that it has no onion or garlic,though it can be added for those who like it.It can be packed in lunch boxes or even good as a travel food.
The recipe credit goes to my friend Sanjukta who cooks yummy food in no time.

Rice(sona masoori)                         1 1/4 cups(1pav)
Salt                                                  to taste
Water (for cooking)                        Rice:water-1:2
Paneer Cubes                                  10-12
Fresh/frozen peas                            1/3cup
Lemon Juice                                    1/2tsp

For Masala:
Pudina/Mint leaves                          4 fistful(mushti/mutti)
Green chillies                                   2-3(as per your spice liking)
Ginger  Choppings                           1tsp
Fresh/Dry coconut                            1/4cup

For Seasoning:
Oil(any variety of choice)                3-4tbsp
Mustard seeds                                  1/2tsp
Jeera(cumin)                                    1tsp

Wash rice nicely and then soak it for 30 minutes.
Make a paste with the mentioned ingredients by first blending ginger,chillies and coconut to coarse powder then add mint leaves in batches using little water to a fine paste.
Heat oil in a pressure cooker and toss in mustard seeds and let it crackle,toss in jeera and allow it to sizzle.
Add masala paste and sauté for 3-4 minutes or till the rawness fades.
Add drained rice,salt to taste and give a nice stir.
Add fresh peas,paneer cubes ,lime juice and water and cover the lid.
Pressure cook to one whistle and simmering the flame for 5minutes.Switch off
Once you open the lid give a 5 minutes standing time as immediate mixing will ruin the texture of rice.
Carefully mix the rice with a slotted spoon evenly.
Serve with any raita or curry of your choice.    

The original recipe does not use any peas or paneer.I have added it as my son loves it!!
Onion can be added as well.Just used a medium sliced onion after mustard and cumin seasoning and sautéing to light golden and follow the remaining process

Eggless Dates(khajoor) Cake

Dates(khajoor) are a good source of dietary potassium,fiber and protein.It is generally eaten as a snack food.These days we come across products like dates jam,dates stuffed with amonds and coated with chocolate and so on.There are a variety of dates available like kimia,tunisian ,etc.,here in Indian supermarkets.I have used the desert crown dates which are normally available.
I have followed the method from aayis recipes .

All purpose flour(maida)                     1cup
Powdered Sugar                                   3/4 cup(i have decreased a bit due to  presence of dates)
Olive Oil                                              1/2cup
Milk                                                      3/4cup
Seedless dates                                       18-20nos
Baking soda                                           1tsp
Vanilla essence                                      1/4tsp
Chopped cashew nuts(for garnish)        1tbsp

  • Boil the milk along with dates(roughly chopped)for a one rolling boil.
  • Switch off the flame.Cover it with a lid and rest for 2-3 hours.
  • Blend dates using the soaked milk to form a smooth paste and set aside.
  • Grease a cake tin with oil and dust with some flour.
  • Pre-heat the oven @180 Degrees C.
  • Sieve the flour with baking soda for 2-3 times,set aside.
  • In a mixing bowl either using electric blender or a wire whisk cream together oil,sugar first.
  • Then add the prepared paste,vanilla and beat until creamy.
  • Add the sifted flour in batches and mix it using cut and fold method.
  • If the batter is too tight add 1-2tbsp of water and mix gently.
  • Pour into the prepared tin,sprinkle the chopped nuts and set the oven temperature to 170 Degrees and bake for 40-45 minutes or until the tester comes out clean.
Just out of oven
After slicing
One more way of decorating the cake-

Have used powdered sugar to get a checkerboard formation :)


Tuesday, 23 December 2014

Bhenda Alle Piyavu-(Lady's finger cooked in a spicy coconut sauce and flavoured with onion and ginger)

This is a totally traditional recipe of the GSB community of Mangalore region.I love this dish as I have grown up eating this one but my Mom-in law prepares this dish with a vegetable called breadfruit.Itseems this curry can be prepared with fish as well ,but,sorry I do not have any idea as I have never cooked anything beyond egg in NV.This is a curry which has delicate flavour of ginger and onion with lots of coconut which makes your portion of rice double as this tastes best with rice,that too boiled rice.

Lady's finger,tender ones            20 nos
Onion (M)sliced                        3-4(abt 1.5cups)
Ginger chopped                         1tsp
Green chilli(slit)                        1
Salt                                            to taste
lime juice                                  1/2tsp

For Masala:
Fresh coconut                           1cup
Roasted red chillies                  3-4
(byadagi variety)
Tamarind                                  size of chickpea
For seasoning:
Coconut oil                                1.5tsp

  • Wash the lady's finger and towel dry,later cut into pieces.
  • Prepare a masala paste with mentioned ingredients to a smooth consistency.
  • In a pan take the chopped onions,slit ladys' finger,salt,green chilli.
  • Add a cup of water with 1/2tsp lime juice and bring to boil.
  • Cover and cook for 2 minutes , add chopped ginger and the ground masala.
  • Bring to a good boil.Add required water to get a curry consistency.
  • Cover and cook till lady's finger and onions are tender.
  • Finally drizzle fresh coconut oil,cook for another 1 minute.
  • Switch off.
  • Goes good with rice.

Other variants instead of Lady's finger are Malabar cucumber(magge in Konkani,dosakai in Telugu,Manglur sauthe in Kannada);Breadfruit(jeevkadgi in Konkani,Deevi halasu in kannada);Potato.
In case of these vegetables-then take the sliced vegetable along with chopped ginger and green chillies with little salt and pressure cook it with little water to 1-2 whistles(time taken by that particular vegetable)


Thursday, 18 December 2014

Oil-Free Microwave Roasted Peanuts

Microwave oven has become an integral part of modern kitchens which helps reheat food in no time.Here is an easy and interesting recipe of masala peanuts which are oil-free and healthy which turn out to be  crunchy munchy!!
I came across this recipe from a food group where Iam a member.Thanks to Ms Baleri for this wonderful recipe.

Peanuts                                                      1.5 cups
Salt                                                               to taste
Chilli powder                                           to taste
Chickpea flour (besan)                         just enough to coat the nuts

Rice flour                                                    just enough to coat the nuts

  • Wash the peanuts and drain into a colander.
  • Transfer it to a mixing bowl.
  • Add salt and chilli powder according to your needs and give a nice toss,so that salt,chilli powder gets well coated.
  • Rest it for 1-2 hours
  • Sprinkle besan,rice flour just enough to coat,again toss it to help the nuts gets well coated,else u can do it with a spatula.
  • Place the coated nuts on a micro safe glass dish evenly and microwave on high gor 2 minutes
  • Give a nice stir to the nuts,again micro for 2 minutes.Do this taking in between breaks for a total 10 minutes.Let it rest in microwave for 10 more minutes even after the process is done as the warmth helps the nuts to turn crisp.
Mine were done in 10 minutes.

Wednesday, 17 December 2014

Batate Bhaji-Potato/Aloo dry subzi

Batata in Konkani refers to potato and bhaji means subzi. This is my most favourite vegetable and which rarely runs out of stock in my kitchen. I generally cook it up along with something else that goes into the pressure cooker as it is the one who comes into my rescue when I am clueless about what to cook.... as something cooked out of a boiled potato is enough to tickle your palettes :)
Large potatoes(boiled,peeled)               3 nos
3 nos

{peeled,diced into thin slices }
Green chilli(slit into 2-3pieces)              1
Mustard seeds                                              3/4tsp
Cumin/jeera                                                 3/4tsp
Urad daal                                                     1tsp
Chana daal                                                  1 tsp
Pepper powder                                          a pinch
Curry leaves                                               5-6
Turmeric powder/haldi                        1/2-3/4 tsp
Oil                                                                  1.5tbsp
Salt to taste
Chopped fresh coriander                     1/2 tbsp

  • Heat oil in a wok.
  • Toss in the mustard,let crackle,then jeera and after it sizzles add chana daal,urad daal,saute till colour changes.
  • Add green chilli,curry leaves followed by dices onions.
  • Saute till pale,add turmeric,stir.add 1/4 cup water and cook covered on medium heat for couple of minutes.
  • Once the onions are tender add salt to taste and potatoes(mashed with hands)add little water if it is too dry.
  • Add fresh coriander,cover and cook for 5 minutes.
  • Serves as a good accompaniment with puri,chapathi,masala dosa.
  • Texture should be according to the need.i.e., for puri,chapathi it should be semi-solid whereas for masala dosa stuffing it should be dry.
Have added only 1 green chilli as it belongs to the spicy variety.Increase/decrease as per spice requirements.
Can add 1/2 tsp grated ginger,1/2 tsp fine chopped garlic to the seasoning along with onions,enhances the flavour
Can add 1 chopped tomato and 1/4 cup fresh green peas as well.

Tuesday, 16 December 2014

Paanpolo-(Rice crepes,Neer Dosa)

This is a popular breakfast of the south canara region of Karnataka.In Konkani 'paan' means leaf and 'Polo' means dosa/crepe-meaning as light as a leaf.In Kannada 'Neeru',in Tulu'Neer' means water which refers to the texture of the batter.It can be further modified by adding  soaked chana daal,fresh chopped onions,coriander leaves for a different outlook.

Dosa rice                                   1 1/4 cups
Fresh grated coconut          2 tsp
Water                                         to grind the batter
Salt                                             to taste (about 3/4tsp,apprx)
Oil                                               for making dosas

  • Wash rice thoroughly and soak for 3-4 hours.
  • Take the drained rice,coconut &salt in a blender.
  • Add required water and blend to form a fine,smooth batter
  • Transfer into a bowl
  • Heat griddle and smear oil
  • Take a laddle full of batter and splash to form a shape(need not be round,just cover the space)
  • Cover with a lid,cook on medium flame for 30 secs.
  • Apply oil if needed
  • Fold  into 2 or 4 folds.
  • Serve with chutney,pickle,dali thoy or any spicy curry and for ones with a sweet tooth can have with coconut+sugar mixture or coconut+jaggery mixture.

  • This batter is ready to use and does not need any fermentation.Any left over batter should be refrigerated,else becomes sour and dosas stick to the griddle.
  • Can be prepared adding a little more coconut than mentioned  for a rich flavour or no coconut at all..but will miss that aroma!!!

Monday, 15 December 2014

Dali Thoy-(A simple daal/split pigeon peas soup in Konkani Style)

Daals  are staple in Indian diet.It is prepared in combination of different lentils or with vegetables or individually.The best part is that  it goes good with rice or rotis.There are umpteen number of daal recipes accross India.This particular one prepared with tuvar daal alone-is a quintessential of Coastal GSB Konkani community and any formal meal is incomplete without this.In fact in some homes it is prepared everyday!!!Dali thoy is the one any Konkani person learns as a  first step in cooking.This recipe uses very few ingredients but tastes out of the world.Even non amchis love it,thats my personal experience.But the best taste is deserved by the ones served in temples and many just go to have meals  here  for the sake of relishing "Devasthanache Dali thoy".

Tuvar daal(split pigeon peas) 3/4 cup
Green chillies(slit) 2
Red chillies 3-4(broken into pieces)
Asafoetida(hing) 1/4tsp(adjust according to its intensity,this is the key flavouring agent here)
Turmeric powder 1/4tsp

For tempering:
oil+ghee 1.5tbsp
mustard seeds 1tsp
curry leaves 5-6

  • Wash daal in a couple of changes of water and take it in a pressure cooker
  • Add about 2 cups of water,little oil,turmeric powder and let cook for 5 minutes(i.e., when the first whistle is about to begin switch the flame to low and cook for 5 minutes,then switch off).
  • Once cooked,using a wire whisk or buttermilk churner beat the daal well adding salt.
  • Transfer into a soup pot and check the texture,it should not be too runny,so,add additional water only if needed.
  • Add slit green chillies, asafoetida and bring to boil(keep stirring in between else daal settles in bottom and even stick).
  • In a small seasoning pan heat oil+ghee and add mustard seeds,once crackles add broken chillies,stir with a spoon till red chillies are lightly browned.
  • Toss in the curry leaves and pour over the cooked daal.
  • Serve with rice and any dry subzi.

Friday, 12 December 2014

Mughlai Pudina(Mint) Chutney

Pudina(Mint)plays a vital role in Mughlai cuisine.It is an aromatic herb that has a warm and refreshing flavour.It is also known for its medicinal properties too and is helpul in digestion.Here is an easy recipe of mint chutney which is a versatile one as it goes good with samosas,tikkis,cutlets,grilled vegetables,biryani,etc.,and time taken to prepare is minimal as the ingredients are mostly available at home.

Fresh mint leaves(no stems,washed/cleaned)1 cup
Green chilli 1(can increase if it is of less spice variety)
Ginger chopped 1tsp
Garlic cloves 2
Salt to taste (1/4-1/2 tsp)
Roasted jeera(cumin)powder 1/2tsp
Thick Yogurt/curd about 1 cup
  • In a blending jar take mint,green chillies,ginger,garlic,salt and pulse.Add little water and blend to smooth consistency
  • Transfer to a serving bowl.Add curd and beat well
  • Serve garnished with roasted cumin powder

A good accompaniment with patties,tikkis,cutlets,pakodas,etc.,even goes well with rice varieties.

Coconut and Coriander chutney

This is an easy recipe that involves very few ingredients and can be prepared in a jiffy .It can be served with dosa,idli,or even with rice.

Fresh/frozen  grated coconut 1/2 cup
Fresh chopped corainder leaves 1/3cup
Green chillies 2
Tamarind pulp/extract 1/4tsp
Ginger chopped 1tsp
Salt to taste

Method:In a blending jar take all the above mentioned ingredients and blend adding little water to a smooth consistency.
Transfer into a serving bowl.

Can temper with mustard seeds and curry leaves.

Useful Tip:
If using frozen/refrigerated coconut then blend using warm water to avoid buttery texture.

Thursday, 11 December 2014

Sakre Kichidi-Split yellow peas and cracked wheat sweet porridge


"Kichidi" is generally a one pot dish involving combination of rice and lentils.This is a typical Manglorean Konkani dessert prepared with cracked wheat and chana daal. In fact a healthy dish as involves minimal useage of ghee with a tempting taste.This is more or less like the sweet pongal .Usually serves as a dessert at the end of a meal and even served as an accompaniment with thick soft dosas.

Chana daal 1/3 cup 
Cracked wheat 2/3cup
Sugar 1 cup
Fresh grated coconut1/3 cup 
Ghee 1.5tsp
Cashews 2 tsp
Elaichi(cardamom) 4-5,deseeded and powdered
Nutmeg a pinch(optional)
  • In a wok heat 1/2 tsp ghee and roast chana daal/cashews on low flame till the aroma is felt.add this into a pressure cooker.
  • In the same pan add the remaining ghee and raost the cracked wheat,fry it for couple of minutes on low flame
  • To the pressure cooker having chana daal in it add about 1-1.25 cups of water.keep the base plate.
  • Add the roasted cracked wheat in a container with 4 parts of water and cover it with a plate.
  • Pressure cook for a whistle and switch the flame to low and cook for 5-8 minutes.
  • Let the pressure come down.
  • Make sure chana daal is cooked so also the wheat.
  • Drain chana daal and reserve water.
  • In a deep wok take the sugar add little water from the cooked chana daal and boil for a couple of minutes.add fresh grated coconut cook for couple of minutes.add the cooked chana daal,cracked wheat ,if it is too dry add some water and cook for 8-10 minutes giving stirs in between.
  • Finally add elaichi,nutmeg powder and cover ,cook for 2-3 minutes
  • Serve hot topped with ghee and thinly sliced banana circles.

Substitute with jaggery instead of sugar.
Fry cashew/raisins in ghee and pour into the kichidi

Rava Idli-Steamed Semolina Cakes

Rava is nothing but semolina or cream of wheat.Rava idli is an authentic south indian breakfast dish,but may be served for lunch /dinner as well.This is easy to prepare as no soaking ,grinding and fermenting process being involved.It is a weight-watcher friendly recipe as it has no rice and good for those who fast on festivities.It is a beautiful dish prepared with combination of daals and healthy as it is steamed.It can be served with chutney/sambhar or kurma.The ready to eat mixes are easily available in the grocery stores but if time permits and if one wants to have a preservative free then here is a easy recipe which hardly takes much time.
This recipe belongs to my dear friend Ms.Jaysree Venkat who cooks yummiest food.

Rava/semolina(medium variety)1.5 cups
Mustard seeds 1tsp
Chana daal(split yellow peas) 3/4 tsp
Urad daal(split black gram) 3/4 tsp
Cashew nuts2tsp
Curry leaves 4-5 leaves
Fresh curds 1.5 cups
Fresh green peas 1/2 cup
Chopped fresh coriander 1/4 cup
Salt 1tsp(apprx)
Baking soda 1/2 tsp
Oil 2-3 tsp

Rava idli mix-
  • Heat oil in a thick bottomed pan.
  • Add mustard seeds and let it sizzle.
  • Add chana daal,after few seconds add urad daal,cashew nuts and raost till golden.
  • Add curry leaves(torn into pieces)followed by rava.
  • Switching the flame to low saute till it turns light golden(takes around 8-10 minutes).
  • Finally add salt and mix well.
  • The rava mix is ready and may be stored for few days too.

Preparing idlis/Steamed cakes:
  • Heat the idli steam pot adding required water
  • Take the roasted idli mix in a bowl
  • Add curds,fresh peas(if frozen keep in water for 5-10 mts,drain),fresh coriander leaves and mix well.if the mixture becomes too dry then add extra curds or water,do not add too much.the batter should be semi solid but of pouring consistency.
  • Add soda ,give a quick stir,let stand only for a minute,u'll see small bubbles in the batter,which means it has begun its reaction.
  • Pour a laddle of batter each in the idli mould.
  • Steam on high heat for 10-15 mts.
  • Remove the cooked idlis from the steam pot and let it cool.
  • Unmould the idlis with the help of a spoon
  • Serve hot with chutney/sambhar etc.,
Add curds to the rava mixture when it is still warm.In case u prepare the mixture ahead of time,slighlty warm up the mixture before mixing curds

  • This can be made adding onions into the seasoning,in that case dry roast rava to golden and keep in a bowl and do the rest of seasoning as mentioned then add 1 small onion chopped fine,saute to translucent,add green peas,chopped coriander,pour into the bowl containing roasted rava,mix well and proceed with the same method mentioned above.
  • While pouring into the moulds it can be granished and given a nice this case don't add the cashews while roasting instead roast it with little ghee to golden and set aside.Place each cashew in the idli mould with 1tsp each of fresh grated coconut and grated carrots,then pour the batter.steam as usual.when unmoulded looks colourful and appetizing.

Eggless Chocolate Cake

This is a recipe for eggless cake lovers-a chocolate cake that has no eggs,yet the texture is perfect and taste..simply awesome!!!.Baking still remains a challenge to me as I keep trying different recipes surfed from the net.This is one such I came up recently and was worth trying and will remain as one of my favourties.
I have followed this one from kiniskitchen.blogspot with a slight decrease in the quantity of liquid in the recipe with my past baking experiences.

All purpose flour(maida) 1 1/3 cups
Cocoa powder 1/3 cup
Powdered sugar 1cup
Baking powder 1tsp
Baking soda 1/2 tsp
Oil 1/2 cup
Vanilla essence 1tsp
Curd/yogurt 1 1/2 cups
Salt a pinch

  • Grease a 8"baking tin
  • Preheat oven to 180 degrees C
  • sieve flour,baking powder,baking soda,cocoa twice,set aside.
  • Cream together oil and sugar,then add yogurt and beat some more
  • add vanilla ,salt and beat once more.
  • Add sifted flour mixture in batches.
  • Gently cut and fold the batter.
  • Pour into the prepared tin.
  • Set in a preheated oven on the low rack and bake for 30-35 minutes or till the tester comes out clean.
My cake was done by 32 minutes.
The original recipe calls for 1 3/4 cups of yogurt,i felt it is a bit more so reduced the quantity.

Wednesday, 10 December 2014

Spiced Herbal Tea(Kashaya)-for common cold/cough

Cold,cough,sneeze are all common during seasonal changes.We try to rely on home remedies .This is a good old remedy which works mostly during common cold/cough.The ingredients used are mostly available in the kitchen pantry.Consuming this will have no side effects at all but definitely help in relieving the uneasiness.This is a recipe of 'herbal tea','kashaya' or 'folk cure'.It is a concoction of pepper, coriander, licorice, lemon grass, turmeric, ginger ,sugar candy etc.,

black peppercorns  1tsp
coriander seeds  1/2 tsp
dry ginger powder 1/2 tsp
cinnamon powder  a pinch
cumin seeds   a pinch
sugar candy  1tbsp
jaggery(brown sugar) 1tbsp
lemon grass stalks 8-10(1" pieces)
turmeric powder  1/4tsp
licorice  1"piece

  • In a mortar or a blender crush peppercorns,cumin,coriander,licorice to form a coarse powder
  • In a pot add 1 1/4 cups of water,the crushed spices and the remaining spices
  • bring to boil,once starts to rolling boil,simmer the flame and boil for further 5-8 minutes
  • strain the mixture
Take 1 tbsp. of the prepared tea 2-3 times a day or along with warm milk or dilute with warm water.Additional honey may be added to enhance the taste who feel it is on the spicier side.

Ingredients and their names in different languages:
Black Pepper:kaali mirch(Hindi)kari menasu (Kannada)meere( Konkani)
Licorice:Mulethi( Hindi)Jeshta madhu (Kannada)Ghod khost (Konkani)
Lemon Grass:Majjige hullu (Kannada)Takka Tana (Konkani).
Sugar Candy:Kallu sakkare(Kannada)Kade Sakkar(Konkani)

Tips for storing lemon grass:
wash lemon grass in couple of changes of water rinsing it thoroughly,towel dry and chop to 1 inch pieces with the help of a scissor and place it on a paper towel on a plate and let it completely dry under sun.It should be ready in 2-3 days.Store this in a clean jar.

Friday, 5 December 2014

Ashgourd cooked in coconut mustard sauce-Kuvale Sasam

The name tag of this dish itself  indicates the ingredient used in the curry.Kuvale means ashgourd in Konkani and Sasam  means mustard seeds.So,the curry is named "sasam". Konkani food from the south coast of Karnataka has different names for the side dishes like sukke, bhuthi, koddel, ambat, sarupkari, upkari and so on.Each one has its own combination of spices along with coconut, tamarind and roasted red chillies which form the quintessential ingredients  of the Konkani masala paste.
This is one of my favourite curries of the typical variety,but nothing can beat the taste served in temples.

Ashgourd chunks(Without skin,pulp and seeds)  about  500 gms
(Big chunks)
For masala:
Fresh grated coconut 1 cup
Roasted red chillies 2
Mustard seeds 1/4 tsp
For seasoning:
Oil 2tsp
Mustard seeds 1 tsp
Red chilli 1(optional)
Additional ingredients:
Salt to taste
Red chilli powder a pinch
Turmeric powder 1/4 tsp


  • Wash the ashgourd pieces and pressure cook adding little salt,pinch of red  chilli powder and  turmeric powder with 1 cup of water for just one whistle.(alternatively it can be cooked directly in a pot,in that case add salt only when the gourd chunks are partly cooked.
  • Transfer the cooked ashgourd pieces into a soup pot.Take out some water and use it to blend the masala,and for later adjustments.
  • Make a masala with the ingredients mentioned to a coarse paste adding water.
  • Bring to boil the pot containing ashgourd pieces adding salt to taste.Add the blended masala and let it boil for another 5 -7minutes on medium flame stirring in between using a slotted spoon taking care of the boiled chunks don't mash.Cook till the rawness of the masala fades. 
  •  In a seasoning pan heat oil,toss in the red chillies(broken into pieces),mustard and let it sizzle,add curry leaves and switch off the flame.
  • Pour the seasoning over the sasam.
This curry can also be prepared with vegetables like Zucchini,Malabar cucumber.zucchini may be cooked directly on stovetop as it cooks faster.