Ash Gourd Buttermilk Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Ash Gourd Buttermilk Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both incredibly comforting and surprisingly light, you’ve come to the right place. This Ash Gourd Buttermilk Curry (also known as Kumbalakka Curry in Kerala) is a staple in many South Indian homes, and it quickly became a favorite in mine too. I first made this when I was craving something my grandmother used to make, and honestly, it transported me right back to her kitchen! It’s a little bit tangy, a little bit spicy, and totally delicious with a steaming plate of rice.

Why You’ll Love This Recipe

This curry is more than just tasty; it’s a hug in a bowl! It’s perfect for a light lunch, a comforting dinner, or even as part of a festive spread. Plus, it’s relatively quick and easy to make – ready in under 30 minutes. It’s a fantastic way to enjoy the subtle sweetness of ash gourd, balanced beautifully with the coolness of buttermilk and a fragrant tempering.

Ingredients

Here’s what you’ll need to whip up this delightful curry:

• 1 cup sour curd (approx. 240ml)
• 10 pieces ash gourd cubes (about 200g)
• ¼ tsp turmeric powder (approx. 0.5g)
• 1 tbsp coconut oil (approx. 15ml)
• ½ tsp mustard seeds (approx. 2.5g)
• ⅛ tsp fenugreek seeds (approx. 0.3g)
• 1 red chilli, broken into pieces
• 2-3 green chillies, slit
• 2 tbsp grated coconut (approx. 15g)
• ½ tsp cumin seeds (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Ash gourd, or kumbalanga, is a wonderfully cooling vegetable. It’s known in Ayurveda for its hydrating properties and is super easy to digest.

Buttermilk is key here. Traditionally, it’s made by whisking sour curd with water – that’s what gives it the perfect tang. Don’t have sour curd? Let regular curd sit out at room temperature for a few hours, or add a squeeze of lemon juice.

And finally, coconut oil! It’s the secret to that authentic South Indian flavor. I always use cold-pressed coconut oil for the best aroma and health benefits. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk the sour curd with about 2 cups of water (approx. 480ml) until it’s smooth and has a buttermilk-like consistency. Set this aside.
2. Next, take your ash gourd cubes and boil them with the turmeric powder and about 1 cup of water (approx. 240ml) until they’re tender but still hold their shape. This usually takes about 8-10 minutes.
3. While the ash gourd is boiling, grind the grated coconut, green chillies, and cumin seeds into a smooth paste using a little water.
4. Once the ash gourd is cooked, drain the water and add the ash gourd to the buttermilk mixture.
5. Now, add the coconut paste and a pinch of salt to the buttermilk and ash gourd. Mix everything well.
6. Place the mixture in a pot and heat it over medium heat. Stir constantly, but don’t let it boil! You want it to get nicely frothy.
7. Now for the magic – the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the fenugreek seeds, red chilli, and curry leaves. Fry for a few seconds until fragrant.
8. Pour this beautiful tempering over the curry and mix well.
9. Serve warm with steamed rice and your favorite side dishes!

Expert Tips

• Don’t overcook the ash gourd! You want it to be tender, but not mushy.
• Keep stirring while heating the curry to prevent it from splitting.
• Adjust the amount of green chillies to your spice preference.
• A squeeze of lime juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (coconut or cashew yogurt work well!).
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the number of green chillies to 1 or omit them altogether.
  • Medium: Use 2 green chillies.
  • Spicy: Add an extra green chilli or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam in Kerala and Ganesh Chaturthi in Maharashtra, as it’s considered a sattvic (pure) dish.

Serving Suggestions

This Ash Gourd Buttermilk Curry is fantastic with:

• Steamed rice – a classic pairing!
• Roti or paratha – perfect for soaking up the delicious gravy.
• A side of papadums for a crunchy contrast.
• A simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop – avoid boiling. The flavor might develop even more overnight!

FAQs

What is Ash Gourd and what are its health benefits?

Ash gourd is a large, round vegetable with a mild, sweet flavor. It’s incredibly hydrating, easy to digest, and packed with nutrients. It’s often used in Ayurvedic medicine to cool the body and promote overall well-being.

Can I use store-bought buttermilk instead of making it from curd?

Yes, you can! But homemade buttermilk from sour curd has a more authentic flavor. If using store-bought, choose a plain, unsweetened variety.

What type of coconut oil is best for tempering?

Cold-pressed coconut oil is the way to go! It has a richer flavor and retains more of its nutrients.

How can I adjust the consistency of the curry?

If you prefer a thinner curry, add a little more water. For a thicker curry, simmer it for a few minutes longer to allow it to reduce.

Can this curry be made ahead of time?

You can make the curry a few hours in advance, but it’s best to add the tempering just before serving to maintain its freshness and aroma.