Ridge Gourd Recipe – Authentic Indian Turai with Coconut & Tamarind

Last Updated on 2 months by Neha Deshmukh

Ridge Gourd Recipe – Authentic Indian Turai with Coconut & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Turai, or Ridge Gourd with Coconut and Tamarind. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Turai recipe is more than just delicious; it’s incredibly versatile. It’s a fantastic side dish with rice and dal, but honestly, I sometimes just enjoy it with a simple bowl of steaming rice and a dollop of ghee. It’s packed with flavour – the slight tang from the tamarind, the sweetness of the jaggery, and the earthiness of the ridge gourd all come together beautifully. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this comforting dish:

• 1 medium ridge gourd (about 200-250g)
• 1 teaspoon coconut oil or peanut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon hing (asafoetida)
• 3-6 dry red chillies (adjust to your spice preference)
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• ½ teaspoon salt
• 2 sprigs curry leaves
• ½ inch piece tamarind
• 1 teaspoon jaggery
• ½ cup fresh shredded coconut

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Coconut Oil vs. Peanut Oil: Regional Preferences: Traditionally, this dish is made with coconut oil in South India, giving it a distinct flavour. However, peanut oil is a great substitute, especially if you prefer a more neutral taste or if that’s what you have on hand.
• Understanding Hing (Asafoetida) and Its Benefits: Hing might smell a little…interesting at first! But trust me, it adds a wonderful savoury depth to the dish. It’s also known for its digestive properties, which is a bonus. A little goes a long way, so don’t overdo it.
• The Role of Tamarind in South Indian Cuisine: Tamarind is a cornerstone of South Indian cooking, providing a lovely tanginess that balances the spices. You can find tamarind paste or pulp in most Indian grocery stores.
• Choosing the Right Ridge Gourd: Freshness and Texture: Look for ridge gourds that are firm to the touch and have a vibrant green colour. Avoid those that are soft or have blemishes. Younger gourds tend to have fewer seeds and are less bitter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and dice the ridge gourd into bite-sized pieces. Set it aside.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the hing, dry red chillies, chana dal, and urad dal.
3. Sauté the lentils until they turn a beautiful golden brown – this usually takes about 2-3 minutes. Keep stirring so they don’t burn!
4. Now, add the chopped ridge gourd and salt. Pour in about ¼ cup of water, cover the pan, and cook until the gourd softens. This should take around 8-10 minutes.
5. Once the gourd is tender, mix in the curry leaves, tamarind, and jaggery. Stir well to combine all the flavours.
6. Add the shredded coconut and cook for another minute. Then, remove the pan from the heat and let the mixture cool slightly.
7. Finally, grind the mixture into a thick, smooth paste. Don’t add any water while grinding – the moisture from the gourd and tamarind should be enough.

Expert Tips

• Don’t skip the step of letting the mixture cool before grinding. It helps to create a smoother paste.
• If you find the paste is too thick, you can add a tiny splash of water, but be careful not to make it too runny.
• For a more intense flavour, you can dry roast the coconut before adding it to the mixture.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of dry red chillies to control the heat. If you prefer a milder flavour, use just 2-3 chillies or remove the seeds before adding them.
• Festival Adaptations: Incorporating Turai into Special Meals: My aunt always makes this during Onam, serving it as part of the elaborate Sadhya feast. It’s a lovely addition to any festive spread.

Serving Suggestions

Serve this Turai warm with steamed rice and a generous dollop of ghee. It also pairs beautifully with a simple dal or yogurt. Honestly, it’s good with just about anything!

Storage Instructions

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

FAQs

What is the best way to remove the bitterness from ridge gourd?

Salting the diced ridge gourd and letting it sit for about 15-20 minutes before cooking can help draw out some of the bitterness. Rinse it well before adding it to the pan.

Can I use frozen coconut for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using. Fresh coconut definitely has a better flavour, but frozen is a convenient alternative.

What is a substitute for jaggery in this recipe?

You can use brown sugar or coconut sugar as a substitute for jaggery. They won’t have the exact same flavour, but they’ll provide a similar sweetness.

How can I adjust the consistency of the Turai paste?

If the paste is too thick, add a tiny splash of water. If it’s too runny, you can cook it for a few more minutes to thicken it up.

Is this recipe suitable for people with digestive issues?

The hing in this recipe is known for its digestive properties, which can be helpful. However, if you have a sensitive stomach, start with a very small amount of hing.

Can this be made ahead of time?

You can definitely make the Turai paste ahead of time and store it in the refrigerator for a day or two. Just reheat it gently before serving.