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Main Course

Tasty Gourd

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

10 min total|Prep 10 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

1/4 kg White Pumpkin
1/2 litre Curd
1 tsp Olive/Sunflower oil
1 tsp Mustard Seeds
1 tsp Black gram (Uzhunnuparippu)
Curry leaves A, a few
Salt, to taste
Pepper, to taste
Coriander Leaves A, a few

Preparation

Step 1
Grate the vegetable coarsely (retain its seeds and water).
Step 2
Mix in the curd along with salt and pepper to taste.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Add mustard seeds followed by black gram and curry leaves.
Step 5
Garnish the salad with the seasoning and coriander leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Tasty Gourd

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

10 min total|Prep 10 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

1/4 kg White Pumpkin
1/2 litre Curd
1 tsp Olive/Sunflower oil
1 tsp Mustard Seeds
1 tsp Black gram (Uzhunnuparippu)
Curry leaves A, a few
Salt, to taste
Pepper, to taste
Coriander Leaves A, a few

Preparation

Step 1
Grate the vegetable coarsely (retain its seeds and water).
Step 2
Mix in the curd along with salt and pepper to taste.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Add mustard seeds followed by black gram and curry leaves.
Step 5
Garnish the salad with the seasoning and coriander leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.