Bottle Gourd Kadayal Recipe – Authentic South Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Kadayal Recipe – Authentic South Indian Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bottle Gourd Kadayal. It’s a simple, comforting South Indian curry that my grandmother used to make, and honestly, it’s one of those dishes that just feels like home. It’s surprisingly flavorful for how few ingredients it uses, and it’s perfect with rice and a dollop of yogurt. Let’s get cooking!

Why You’ll Love This Recipe

This Bottle Gourd Kadayal is more than just a curry; it’s a taste of South Indian tradition. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s a healthy and delicious way to enjoy bottle gourd (lauki), which sometimes gets a bad rap! You’ll love the subtle spice, the tangy flavor, and the wonderfully soft texture.

Ingredients

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

• 1 whole bottle gourd (approximately 500g)
• 1 big onion, finely chopped
• 1 tomato, finely chopped
• 1 inch piece of ginger, grated
• 5 garlic cloves, minced
• 2 tsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black lentils)
• 1/2 tsp crushed coriander seeds
• 1/4 tsp cumin seeds
• 1 tsp sambar powder
• 1/4 tsp turmeric powder
• Small piece of tamarind
• 1 red chilli, slit lengthwise
• Few curry leaves
• 1/4 tsp hing (asafoetida)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things make this Kadayal special:

• Coconut Oil: Seriously, don’t skip this! It adds a beautiful aroma and flavor that you just can’t replicate with other oils. I always use cold-pressed coconut oil.
• Sambar Powder: This is the heart of the flavor. You can find good quality sambar powder at most Indian grocery stores. Different brands have different spice levels, so adjust to your preference.
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It adds a unique savory depth and aids digestion. It can smell a bit pungent on its own, but it mellows out beautifully when cooked.
• Regional Variations: Kadayal recipes vary from family to family and region to region. Some people add a little bit of coconut milk for extra richness, while others prefer a more tangy flavor from the tamarind. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the bottle gourd after removing the inner spongy portion. This part is important – the seeds and spongy bits can make the curry watery.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, coriander seeds, and cumin seeds. Let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are golden brown and fragrant – about 5-7 minutes.
4. Now, add the chopped tomato and cook until it softens and breaks down, around 3-5 minutes.
5. Time for the spices! Add the bottle gourd cubes, sambar powder, turmeric powder, and salt. Mix well to coat everything evenly.
6. Add the tamarind piece and enough water to just cover the vegetables (about 1-2 cups).
7. Close the pressure cooker and cook on low flame for 1 whistle. Let the pressure release naturally.
8. Once the pressure is released, open the cooker and drain the vegetables, reserving the cooking water. Gently mash the cooked bottle gourd with a spoon or potato masher.
9. Combine the mashed mixture with the reserved water and simmer for another 5-7 minutes, adjusting the consistency to your liking.
10. Now, let’s make the tempering! Heat a little more coconut oil in a small pan. Add the mustard seeds, urad dal, and red chilli. Once the mustard seeds splutter, add the curry leaves and hing. Fry for a few seconds.
11. Pour the tempering over the Kadayal and mix well. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the bottle gourd! You want it to be soft, but not mushy.
• Adjust the amount of sambar powder and red chilli to your spice preference.
• If you don’t have a pressure cooker, you can cook the Kadayal in a pot on the stovetop. It will take longer, about 20-25 minutes, and you may need to add more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment – Mild to Medium: Reduce the amount of red chilli or omit it altogether for a milder flavor. You can also use Kashmiri chilli powder for color without adding much heat.
• Festival Adaptations – Onam/Sadya: Kadayal is often served as part of the Onam Sadya, a traditional Kerala feast. For Sadya, keep the spice level mild and use a generous amount of coconut oil.

Serving Suggestions

Kadayal is best served hot with steamed rice and a side of yogurt or papadums. It also pairs well with a simple dal and a vegetable stir-fry. My family loves it with a side of crispy appalams (papadums)!

Storage Instructions

Leftover Kadayal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kadayal and how is it different from other South Indian curries?

Kadayal is a unique South Indian curry characterized by its mashed vegetable base and tangy flavor. Unlike sambar or rasam, it’s not a lentil-based curry, and the vegetables are typically mashed after cooking.

Can I use a different gourd if bottle gourd is unavailable?

While bottle gourd is traditional, you can substitute it with other mild-flavored gourds like zucchini or yellow squash. The texture will be slightly different, but the flavor will still be delicious.

How can I adjust the sourness of the Kadayal?

Adjust the amount of tamarind to control the sourness. You can also add a squeeze of lemon juice at the end for extra tang.

What is the purpose of adding hing/asafoetida to this recipe?

Hing adds a unique savory flavor and aids digestion. It’s a staple ingredient in many Indian dishes.

Can this be made in an Instant Pot?

Yes! You can easily adapt this recipe for the Instant Pot. Sauté the onions and spices using the sauté function, then add the bottle gourd, tamarind, and water. Cook on high pressure for 3-4 minutes, followed by a natural pressure release.