Cowpea & Ash Gourd Recipe – Authentic South Indian Curry

Last Updated on 2 months by Neha Deshmukh

Cowpea & Ash Gourd Recipe – Authentic South Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful cowpea and ash gourd curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a simple curry, but packed with goodness and tastes absolutely divine with a steaming bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This cowpea and ash gourd curry (also known as lobia petha ki sabzi in some regions) is a beautiful blend of textures and tastes. The cowpeas offer a lovely, slightly nutty flavor, while the ash gourd provides a subtle sweetness and a wonderfully soft texture. It’s a light yet satisfying meal, perfect for a weeknight dinner or a comforting lunch. Plus, it’s surprisingly easy to make!

Ingredients

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

• 0.5 cup cowpeas
• 1.5 cups white ash gourd (about 200g), cubed
• 2 green chillies, slit
• 1 cup thin coconut milk (about 240ml)
• 1 cup thick coconut milk (about 240ml)
• 1 sprig curry leaves
• 1 teaspoon coconut oil (about 5ml)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Cowpeas (Lobia/Chawli) – Varieties & Benefits

Cowpeas, also known as lobia or chawli, are a fantastic source of protein and fiber. You can find different varieties – some are cream-colored, others have a speckled appearance. I prefer the cream-colored ones for this recipe, but feel free to use what you have!

White Ash Gourd (Petha/Kumra) – Selection & Preparation

White ash gourd, or petha or kumra, is a mild-flavored gourd that absorbs flavors beautifully. When choosing, look for one that feels heavy for its size and has a smooth, firm rind. Peel it and remove the seeds before cubing.

Coconut Milk – Using Fresh vs. Packaged

Coconut milk is essential for that creamy, South Indian flavor. Freshly squeezed coconut milk is always best, if you can get it! But good quality packaged coconut milk works wonderfully too. Just make sure it’s not overly sweetened.

Curry Leaves – Fresh vs. Dried & Regional Variations

Fresh curry leaves are a must-have for authentic flavor. They have a unique aroma that really elevates the dish. If you can’t find fresh, dried curry leaves can be used in a pinch, but use about half the amount. Different regions use different types of curry leaves – some are smaller and more fragrant than others.

Green Chillies – Spice Level & Alternatives

Green chillies add a lovely kick! Adjust the quantity based on your spice preference. If you’re not a fan of heat, you can remove the seeds or substitute with a pinch of red chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cowpeas overnight. This helps them cook faster and become more tender. Give them a good rinse after soaking.
2. Add the soaked and rinsed cowpeas to a pot with enough water to cover them. Cook until they’re soft – this usually takes about 20-25 minutes.
3. Once the cowpeas are cooked, add the cubed ash gourd, a sprig of curry leaves, and the slit green chillies to the pot. Add salt to taste.
4. Pour in the thin coconut milk and bring the mixture to a simmer. Let it cook until the ash gourd is tender, about 10-15 minutes.
5. Now, turn off the heat and gently stir in the thick coconut milk and coconut oil. The coconut oil adds a beautiful aroma and richness.
6. Let the curry rest for at least an hour before serving. This allows the flavors to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcook the ash gourd – you want it to be tender but still hold its shape.
• Adjust the amount of salt to your liking.
• For a richer flavor, you can temper a little mustard seeds and cumin seeds in coconut oil and add it to the curry at the end.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut milk is plant-based.

Spice Level Adjustment

Want more heat? Add another green chilli or a pinch of cayenne pepper. Prefer it milder? Reduce the number of chillies or remove the seeds.

Regional Variations (Coastal Karnataka, Tamil Nadu)

In Coastal Karnataka, they sometimes add a small piece of tamarind pulp for a tangy flavor. In Tamil Nadu, a pinch of turmeric powder is often added for color and health benefits.

Festival Adaptations (Onam, Pongal)

This curry is a wonderful addition to a festive sadya (feast) during Onam or Pongal. It’s a light and refreshing dish that complements the other rich and flavorful items.

Serving Suggestions

Serve this cowpea and ash gourd curry hot with a side of fluffy rice. It also pairs beautifully with roti or appam. A dollop of yogurt on the side adds a lovely coolness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions!

What is the best way to soak and cook cowpeas?

Soaking overnight is ideal, but if you’re short on time, a quick soak in hot water for at least 2 hours will also work. Make sure to rinse them well before cooking.

Can I use a different type of gourd instead of ash gourd?

You can! Bottle gourd (lauki) or yellow pumpkin are good substitutes, but they will have a slightly different flavor and texture.

How do I make thin and thick coconut milk at home?

Grate fresh coconut and soak it in warm water. Squeeze the coconut to extract the milk. The first squeeze is thick coconut milk, and the second squeeze is thin coconut milk.

What if I don’t have curry leaves? Is there a substitute?

While nothing truly replaces the unique flavor of curry leaves, you can try using a few basil leaves or a pinch of dried oregano.

How long does this curry keep in the refrigerator?

Up to 3 days in an airtight container.

Can this curry be frozen?

Yes, you can freeze it, but the texture of the coconut milk might change slightly upon thawing. It’s best enjoyed fresh!