Ash Gourd Kootu Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Ash Gourd Kootu Recipe – Authentic South Indian Dal & Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Ash Gourd Kootu. It’s a comforting South Indian dish that my grandmother used to make, and it always reminds me of home. It’s a perfect blend of flavors and textures, and honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This Kootu is more than just a curry; it’s a hug in a bowl. It’s light yet satisfying, packed with nutrients, and incredibly flavorful. The subtle sweetness of the ash gourd beautifully complements the earthy lentils and the aromatic spices. Plus, it’s a fantastic way to sneak in some veggies! You’ll love how quickly it comes together, making it perfect for a weeknight dinner.

Ingredients

Here’s what you’ll need to make this delicious Ash Gourd Kootu:

• 3 cups cubed ash gourd (about 300g)
• 1/3 cup Toor dal (about 150g)
• 1/4 cup chana dal (about 50g)
• 1 tsp sambar podi
• 1/4 tsp turmeric powder (about 1g)
• 2 pinches Asafoetida (hing)
• 2 tsp coconut oil
• 2 tbsp coconut
• 1/2 tsp mustard seeds
• 1 tsp oil
• 3 tsp coriander seeds
• 3 tsp chana dal
• 3 red chilies
• 3 tbsp coconut

Ingredient Notes

Let’s talk ingredients! A few things make this Kootu truly special.

• Ash Gourd: Don’t be intimidated by ash gourd! It has a mild flavor and absorbs all the spices beautifully. It’s also incredibly healthy and cooling.
• Toor Dal & Chana Dal: This combination is classic in South Indian cooking. Toor dal provides a creamy base, while chana dal adds a lovely nutty flavor and texture.
• Sambar Podi: This spice blend is the heart and soul of many South Indian dishes. It adds a complex, savory flavor that you just can’t replicate. You can find it at most Indian grocery stores, or even make your own!
• Coconut Oil: Trust me on this one – coconut oil is essential for authentic South Indian flavor. It adds a subtle sweetness and aroma that elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal and chana dal a quick 10-minute soak in water. This helps them cook faster and become nice and soft.
2. Drain the dals and add them to a pressure cooker. Add the sambar podi, turmeric powder, and asafoetida.
3. Now, gently layer the cubed ash gourd on top of the dal mixture. Don’t stir it in – we want the ash gourd to steam, not get mushy.
4. Pressure cook for 3 whistles. Once the pressure releases naturally, open the cooker and check if the dal and ash gourd are cooked through.
5. While the Kootu is pressure cooking, let’s make the masala paste. Heat 1 tsp of oil in a pan and roast the coriander seeds, chana dal, and red chilies until fragrant and slightly golden.
6. Add the coconut to the pan and roast for another minute. Then, transfer everything to a grinder and grind it into a smooth paste with a little water.
7. Separately, in a small pan, roast 2 tbsp of coconut until golden brown. Set aside for garnish.
8. Now, back to the Kootu! Add the ground masala paste to the cooked dal and ash gourd mixture. Mix well. If it’s too thick, add a little water to reach your desired consistency.
9. Simmer for 2-3 minutes, allowing the flavors to meld together.
10. Finally, let’s do the tempering! Heat 2 tsp of coconut oil in a small pan and add the mustard seeds. Once they splutter, add the curry leaves. Pour this tempering over the Kootu and mix well.
11. Sprinkle the roasted coconut on top and serve hot!

Expert Tips

• Don’t overcook the ash gourd! You want it to hold its shape.
• Adjust the amount of sambar podi to your spice preference.
• For a smoother Kootu, grind the masala paste with a little warm water.
• A pinch of salt really brings out the flavors, so don’t forget it!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar podi doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like things spicy, add an extra red chili to the masala paste. My friend, Priya, always adds a pinch of cayenne pepper too!
• Regional Variations: Kootu recipes vary from region to region. In Tamil Nadu, it’s often made with more coconut, while in Kerala, you might find it with a touch of tamarind for a tangy flavor. My family prefers a slightly thicker consistency, so I often add a little more dal.

Serving Suggestions

Ash Gourd Kootu is delicious served with:

• Steaming hot rice
• Roti or paratha
• A side of papadums
• A dollop of ghee (optional)

It’s a complete meal on its own, but it also pairs well with other South Indian dishes like rasam or poriyal.

Storage Instructions

Leftover Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is Kootu and how is it different from Sambar?

Kootu is a thick, vegetable and lentil-based curry, while sambar is more of a soup-like consistency. Kootu typically has a smoother texture and a more subtle flavor, while sambar is tangier and spicier.

Can I use a different vegetable instead of ash gourd?

Absolutely! You can use other vegetables like pumpkin, bottle gourd, or even spinach. Just adjust the cooking time accordingly.

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aids in digestion. It’s a staple in Indian cooking, especially for lentil-based dishes.

Can this Kootu be made in an Instant Pot?

Yes, you can! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

How can I adjust the consistency of the Kootu?

If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Enjoy making this Ash Gourd Kootu! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!