Ashgourd /Kuvalle Sasam

Preparations of Ashgourd / Bhopla / Budhakumbalkayi are common down South. It is used in making Huli, Sambhar, in curries and the raw juice too is consumed on an empty stomach early in the morning as it helps weight loss. A delicious halva known as Kashi halva is also made during weddings and other functions. Posting a Sasam, a preparation made by the Konkani community which can be served over rice or used as an accompaniment.


250 gms Ashgourd

1/2 of a small coconut grated

2 green chillies

1 roasted Guntur chilly

1/2 tsp tamarind paste

1 tsp rice flour


2 tbsps coconut oil

1 tsp mustard

3 sprigs curry leaves


Deakin the Ashgourd. Cut into bite sized pieces and wash thoroughly. Tip them into a pan. Add salt and enough water to cover the pieces. Bring to a boil and cook till half done. Grind the coconut, green chillies, roasted Guntur chilly, a tsp of mustard and tamarind to a smooth paste. Drop it into the cooked Ashgourd. Add the tsp of rice flour, and one sprig of curry leaf. Adjust consistency by adding enough water and bring to a boil. The gravy should be slightly on the thinner side as it thickens in a few minutes. Simmer for a couple of minutes. Heat oil in a pan. Drop in the mustard and after it splutters drop in the remaining two sprigs of curry leaves. Toss and drop the seasoning into the simmering Sasam. Switch off and keep aside for about fifteen minutes for the flavours to infuse.

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