Ash Gourd Kootu Recipe – Authentic South Indian Peanut & Coconut Curry

Last Updated on 4 months by Neha Deshmukh

Ash Gourd Kootu Recipe – Authentic South Indian Peanut & Coconut Curry

Introduction

There’s something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that just feels like home. I remember my grandmother making this Ash Gourd Kootu every monsoon – the slight sweetness of the ash gourd paired with the tangy tamarind was perfect on a rainy day. It’s a simple dish, but packed with flavour and goodness. Today, I’m sharing her recipe with you, with a few little tweaks I’ve learned over the years. Get ready to experience a little slice of South Indian comfort!

Why You’ll Love This Recipe

This Ash Gourd Kootu is more than just a curry; it’s a celebration of flavours and textures. It’s:

• Healthy & Nutritious: Ash gourd is incredibly good for you, and the lentils and peanuts add a boost of protein.
• Easy to Make: Despite the depth of flavour, it’s surprisingly straightforward to prepare.
• Versatile: Perfect with rice, roti, or even a crispy dosa.
• Comforting: Seriously, one bite and you’ll be transported!

Ingredients

Here’s what you’ll need to make this delicious kootu:

• 2 cups ash gourd, peeled and cubed (about 300g)
• 1 ¼ cup tamarind extract (made from a lemon-sized ball of tamarind soaked in 1 ½ cups warm water, strained)
• 1 ¼ tsp sambar powder
• ¾ cup toor dal (split pigeon peas)
• 3 tbsp raw peanuts
• 1 tsp turmeric powder
• A pinch of asafoetida (hing)
• 3 tsp oil
• 1 tsp mustard seeds
• A few curry leaves
• 1 tbsp grated coconut
• 2 tsp coriander seeds
• ½ tsp urad dal (split black lentils)
• 2 red chillies
• 1 tsp channa dal (split chickpeas)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Ash Gourd (Kumbalakai): This is the star! It has a mild, slightly sweet flavour and a wonderful texture. Make sure to choose one that feels heavy for its size.
• Tamarind: The tanginess is key. You can find tamarind paste in most Indian grocery stores, or make your own extract as mentioned above. Adjust the amount to your liking – some like it more tart!
• Sambar Powder: This adds a lovely depth of flavour. You can use store-bought, or make your own for a truly authentic taste. Every family has their own secret sambar powder recipe!
• Kootu Variations: Kootu recipes vary so much across South India. In Tamil Nadu, it’s often more coconut-based, while in Kerala, you might find more emphasis on the lentils. This recipe leans towards a Tamil Nadu style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube your ash gourd. Set it aside.
2. Soak the raw peanuts in water for about an hour. Then, add them to a pressure cooker with a pinch of salt and cook for 2-3 whistles. Once cooled, set aside.
3. In a separate pot, cook the toor dal with turmeric powder until it’s nice and mushy. This usually takes about 20-25 minutes on the stovetop, or 3-4 whistles in a pressure cooker.
4. Now for the magic! Dry roast the grated coconut, coriander seeds, urad dal, red chillies, and channa dal in a pan with a few drops of oil until they turn golden brown and fragrant. Be careful not to burn them! Let them cool completely, then grind them into a smooth paste with a little water.
5. In a large pot, combine the cubed ash gourd, tamarind extract, sambar powder, turmeric powder, and asafoetida. Add about 1 cup of water and bring to a simmer. Cook until the raw smell of the tamarind disappears, about 10-15 minutes.
6. Add the cooked peanuts and the mushy toor dal to the pot. Stir well to combine.
7. Pour in the ground spice paste and simmer for another 5-7 minutes, allowing the flavours to meld together beautifully.
8. Finally, let’s do the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering over the kootu.

And that’s it! Your Ash Gourd Kootu is ready to enjoy.

Expert Tips

• Don’t skip the tempering – it adds a wonderful aroma and flavour.
• Adjust the amount of sambar powder and red chillies to your spice preference.
• If the kootu is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My friend, Priya, loves a fiery kootu. She adds an extra red chilli to the spice paste! Feel free to experiment.
• Regional Variations: My mother-in-law, who hails from Kerala, adds a touch of coconut milk to her kootu for extra richness. It’s divine. You can also add a small piece of jaggery for a hint of sweetness.

Serving Suggestions

This kootu is incredibly versatile. Here are a few ideas:

• Serve hot with a steaming bowl of rice.
• Pair it with a crispy dosa or idli for a satisfying breakfast.
• Enjoy it with roti or chapati for a light meal.
• It’s also a great side dish for a South Indian thali.

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 flavours have had time to develop!

FAQs

• What is Ash Gourd and its health benefits? Ash gourd, also known as winter melon or kumbalakai, is low in calories and rich in nutrients. It’s known for its cooling properties and is often used in Ayurvedic medicine.
• Can I use a different type of dal in this Kootu? While toor dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavour.
• How do I adjust the tanginess of the Kootu? Add more or less tamarind extract to suit your taste. A squeeze of lemon juice can also brighten up the flavour.
• What is the best way to grind the spice paste for Kootu? A high-powered blender works best, but you can also use a traditional stone grinder for a more authentic texture. Add water gradually to achieve a smooth paste.
• Can this Kootu be made ahead of time? Absolutely! You can make the kootu a day or two in advance. The flavours will meld together even more beautifully. Just remember to add the tempering right before serving.