Budu kumbalakai palya recipe
Discover how to make Boodu kumbalakai palya or Ash gourd stir fry with a detailed recipe guide featuring step-by-step pictures. Boodu kumbalakayi palya is made using ash gourd, coconut, red chili, and mustard seeds. This delicious white gourd curry, or Budu kumbalakai palya, pairs perfectly with rice or chapathi. Variations in the recipe, such as omitting the coconut grinding or excluding the addition of jaggery, are also common. You can make these adjustments based on your personal preference. However, this particular recipe is exceptionally tasty and complements both chapathi and rice.
Ingredients
- 1/2 kg boodu kumbalakayi or ash gourd
- 1 tsp urad dal
- 1 tsp gram dal or chana dal
- 4 – 6 tsp cooking oil
- 1/2 tsp mustard seeds
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 4-5 curry leaves
- 1 small gooseberry sized jaggery (optional)
- Salt as per your taste
- 2 tbsp finely chopped coriander leaves
- 1/4 cup water
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 – 4 red chili
- 1/2 cup grated coconut
Instructions
- Wash, peel and chop the ash gourd. Pressure cook the ash gourd using very minimum water. Please note precooking the ash gourd is optional.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal. When the mustard seeds splutters or urad dal turns brown, add in turmeric powder, asafoetida and curry leaves.
- Add in cooked ash gourd. If not cooked then close the lid and cook until soft.
- Add in salt and jaggery (optional). Give a quick mix.
- Increase the flame and allow it to cook for few minutes until excess water is dried.
- Meantime dry grind the grated coconut, red chilies and 1/2 tsp of mustard seeds using a small mixie jar.
- Add in ground coconut, red chili and mustard masala.
- Also add in coriander leaves and mix well for 2 minutes. Switch off the stove and serve it with hot steaming rice or chapathi.
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