Ash Gourd & Cowpea Recipe – Authentic Onam Sadhya Curry

Last Updated on 2 months by Neha Deshmukh

Ash Gourd & Cowpea Recipe – Authentic Onam Sadhya Curry

Hey everyone! If you’ve ever experienced the magic of an Onam Sadhya, you know it’s more than just a meal – it’s a celebration on a plate. And this Ash Gourd & Cowpea Curry (Mathanga Payaru Curry) is a must-have part of that feast. I remember the first time I tried to make Sadhya myself… it felt a little daunting, but honestly, this curry is surprisingly easy and SO rewarding. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Kerala tradition. It’s light, comforting, and packed with flavour. The ash gourd offers a subtle sweetness, beautifully balanced by the earthy cowpeas and creamy coconut milk. Plus, it’s a wonderfully healthy dish! It’s perfect for a festive occasion like Onam, but honestly, it’s delicious any time you’re craving a taste of South India.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 cups ash gourd, peeled and cubed
• 0.25 cup brown cowpeas (approximately 60g)
• 0.5 cup coconut milk (approximately 120ml) – we’ll use this in two stages!
• 1 green chilli, slit
• 1 sprig curry leaves
• 1 tablespoon coconut oil (approximately 15ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Brown Cowpeas: These are a traditional Kerala pulse, and they have a lovely, slightly nutty flavour. They take a little longer to cook than other beans, so soaking is key.
• Ash Gourd: Also known as winter melon, choose one that feels heavy for its size. It should be firm and free of blemishes. Ash gourd is known for its cooling properties in Ayurveda, making it perfect for a balanced meal.
• Coconut Milk: We’re using coconut milk in two stages here. The first addition (along with water) helps cook the vegetables, while the second, richer addition at the end gives the curry its signature creamy texture. Traditionally, the first extraction is thinner, and the second is thicker – try to find that difference if you can!
• Curry Leaves: Fresh curry leaves are always best. They have a fragrance that dried leaves just can’t match. If you absolutely have to use dried, use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First things first, soak the brown cowpeas overnight. This is crucial for reducing cooking time. The next day, drain and rinse them well.
2. Peel and cube the ash gourd, removing any green parts or the soft pith inside. We want nice, even pieces.
3. Now, into your pressure cooker (or a heavy-bottomed pot if you don’t have one) goes the ash gourd, soaked cowpeas, ½ cup coconut milk, enough water to just cover the vegetables (about ½ cup), the slit green chilli, and a sprig of curry leaves. Don’t forget a pinch of salt!
4. Pressure cook for 1-2 whistles on medium heat. Once done, let the pressure release naturally. This is important – don’t force it!
5. Once the pressure has released, open the cooker. Gently add the remaining coconut milk and coconut oil. Mix everything together carefully.
6. Simmer for just about a minute, without letting it boil. We want to warm through and let the flavours meld, not cook it further.
7. Finally, garnish with a few fresh curry leaves.

Expert Tips

A few little things that can take this curry to the next level:

• Don’t overcook the ash gourd! You want it to hold its shape.
• Adjust the amount of green chilli to your spice preference.
• A gentle hand when mixing after adding the second coconut milk is key – we want to keep the texture lovely and creamy.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut milk is plant-based.
• Adjusting Spice Level: Add a pinch of red chilli powder along with the green chilli for extra heat.
• Onam Sadhya Specifics: For a truly authentic Sadhya experience, use freshly grated coconut instead of some of the coconut milk.
• Using Different Gourds: While ash gourd is traditional, you can experiment with other gourds like bottle gourd (lauki) or pumpkin. The flavour will be slightly different, but still delicious!

Serving Suggestions

This curry is traditionally served warm as part of an Onam Sadhya, alongside a variety of other vegetarian dishes with rice. But honestly, it’s fantastic with plain rice, appam (Kerala pancakes), or even roti. A simple papadum on the side completes the meal perfectly.

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, as it can affect the texture.

FAQs

Let’s answer some common questions:

• What is the significance of this dish in Onam Sadhya? Mathanga Payaru Curry represents prosperity and abundance, and its cooling properties balance the richer dishes in the Sadhya.
• Can I use canned coconut milk? What’s the impact on flavor? Yes, you can! Canned coconut milk is convenient, but it might not have the same fresh, delicate flavour as freshly squeezed. Look for good quality canned coconut milk with a high fat content.
• What is the best way to prepare brown cowpeas for quicker cooking? Soaking overnight is the most effective method. You can also try pressure cooking them separately for a shorter time before adding them to the curry.
• Can I make this curry a day ahead? Yes, you can! The flavours actually develop even more overnight. Just reheat gently before serving.
• What can I substitute for ash gourd if it’s unavailable? Bottle gourd (lauki) is the closest substitute, but pumpkin or even zucchini can work in a pinch.