Kerala Black-Eyed Pea & Ash Gourd Recipe – Coconut Milk Curry

Last Updated on 4 months by Neha Deshmukh

Kerala Black-Eyed Pea & Ash Gourd Recipe – Coconut Milk Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Kerala-style curry featuring black-eyed peas and ash gourd, simmered in creamy coconut milk. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and the combination of textures and flavors is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This curry is a beautiful example of Kerala cuisine – simple ingredients transformed into something truly special. It’s light yet satisfying, subtly spiced, and incredibly fragrant. Plus, it’s a fantastic way to enjoy the goodness of ash gourd, a vegetable that’s often overlooked. You’ll love how quickly it comes together, making it perfect for a weeknight meal or a special occasion.

Ingredients

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

• 1 teaspoon coconut oil
• 2 sprigs curry leaves
• 6-7 green chillies, slit
• 300 grams ash gourd / white pumpkin, diced
• ¼ cup cooked black-eyed pea (lobia)
• 1 teaspoon salt
• 1 cup second pressed coconut milk
• ½ cup first pressed coconut milk

Ingredient Notes

Let’s talk about the stars of the show! Getting these right will really elevate your curry.

Black-Eyed Peas (Lobia) – Regional Variations & Health Benefits

Black-eyed peas, known as lobia in Hindi, are a staple in Indian cuisine. They’re packed with protein and fiber, making them a healthy and filling addition to any meal. You can find them dried or pre-cooked. I usually prefer using pre-cooked for convenience, but dried work beautifully too (see FAQs!).

Ash Gourd (White Pumpkin) – Selection & Preparation

Ash gourd, or kumbalanga in Malayalam, is a mild-flavored vegetable that absorbs flavors beautifully. Look for one that feels heavy for its size, indicating it’s full of water. Peel the tough outer skin and remove the seeds before dicing. Don’t worry if it seems a little bland on its own – the coconut milk and spices will work their magic!

Coconut Milk – First & Second Press – Understanding the Difference

This is key to authentic Kerala flavor. First pressed coconut milk is thicker and richer, while second pressed is lighter and more watery. Using both creates a lovely balance of creaminess and subtle sweetness. If you can’t find both, you can use canned coconut milk, but try to find full-fat for the best results.

Kerala Curry Leaves – Sourcing & Flavor Profile

No Kerala curry is complete without curry leaves! They have a unique, citrusy aroma that’s simply irresistible. You can find them fresh or frozen at Indian grocery stores. Don’t skip them – they really make a difference.

Green Chillies – Spice Level & Varieties

I like to use around 6-7 green chillies for a mild-medium spice level. Feel free to adjust the quantity based on your preference. You can also use different varieties of chillies for varying levels of heat and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black-eyed peas in water for about an hour. Then, pressure cook them with 1.5 cups of water for 2-3 whistles. Once cooked, drain and set aside.
2. Now, heat the coconut oil in a pan over medium heat. Add the curry leaves and slit green chillies. Sauté for a minute or two, until the chillies blister slightly and the kitchen smells amazing.
3. Add the diced ash gourd to the pan and stir well. Pour in the second pressed coconut milk and add the salt. Simmer for about 10 minutes, or until the ash gourd is tender.
4. Stir in the cooked black-eyed peas and mix everything together. Let it simmer for another 2-3 minutes, allowing the flavors to meld.
5. Finally, pour in the first pressed coconut milk and simmer for just one minute. Don’t boil it after adding the first pressed milk, as it can curdle. Remove from heat.

Expert Tips

• Don’t overcrowd the pan when sautéing the chillies and curry leaves. This will ensure they get nicely browned and fragrant.
• Taste and adjust the salt as needed. Coconut milk can sometimes mask the saltiness.
• For a richer flavor, you can add a pinch of turmeric powder along with the ash gourd.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

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

Spice Level Adjustment

My friend, Priya, loves things really spicy, so she adds a pinch of red chilli powder along with the green chillies. Feel free to experiment!

Using Different Gourds

While ash gourd is traditional, you can substitute it with other gourds like bottle gourd (lauki) or pumpkin. The flavor will be slightly different, but still delicious.

Festival Adaptations (Onam/Vishnu)

This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a small piece of jaggery for a touch of sweetness.

Serving Suggestions

This curry is best enjoyed hot!

Traditional Accompanments (Kerala Rice, Appam, Idiyappam)

Serve it with fluffy Kerala red rice, soft appam (lace-edged pancakes), or string hoppers (idiyappam) for a truly authentic experience.

Side Dish Ideas

A simple papadum or a side of thoran (stir-fried vegetables) would also complement this curry beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Can I use dried black-eyed peas instead of pre-cooked?

Absolutely! Soak them overnight, then pressure cook for about 4-5 whistles, or until tender.

What is the best way to extract first and second pressed coconut milk?

You’ll need a coconut and a grater. Grate the coconut, then add warm water and squeeze out the milk through a muslin cloth. The first squeeze is the first pressed milk, and the second squeeze is the second pressed.

Can I substitute ash gourd with another vegetable?

Yes, bottle gourd or pumpkin are good substitutes, though the flavor will vary.

How can I adjust the spice level of this curry?

Adjust the number of green chillies, or add a pinch of red chilli powder.

Is this dish suitable for those with nut allergies (considering coconut)?

Coconut is technically a fruit, not a nut, but if you have a severe coconut allergy, you should avoid this dish.

What is the significance of this dish in Kerala cuisine?

This curry represents the simplicity and freshness of Kerala cuisine, highlighting the use of local ingredients and the subtle balance of flavors. It’s a comforting and nourishing dish that’s often enjoyed as part of a larger meal.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you.