Temple Style Ashgourd / Kuvale Puli Koddel

A simple, healthy traditional coconut based dish with the addition of ashgourd/ winter melon/ white pumpkin/ kohala/ that has loads of health benefits. Ashgourd or white gourd/ winter melon in also known as kohala in Marathi is a common vegetable, and it comes with many therapeutic properties. This veg is rich in nutrients, helps to fight many ailments as well as prevent them. Loaded with phosphorous, calcium, Vitamin C, iron etc it is nutritious as well as has many healing properties . Today I’d like to share a temple style Manglorean  recipe Kuvale Pullikodel shared by Chef Shailesh Bhat. A very yum recipe, right for the festive season wherein we prepare no onion no garlic recipes. The taste is very close to the temple style recipe. Very easy to prepare, this is a versatile recipe, wherein there are minor recipe changes regionwise. Do try this delicious recipe. 

RECIPE CREDITS : Chef Shailesh Bhat

Ingredients :
250 gms ashgourd / 2 cups of ashgourd cut into cubes
4 curry leaves to be added while cooking the ashgourd
3 tbsp freshly scraped coconut
1 tsp bengal gram / chana dal
1 tsp black gram / udid dal
1 tsp raw rice rinsed well and pat dried with a cloth
2 tsp coriander seeds
1 tsp sesame seeds
1/4 tsp cumin seeds
1/4 tsp methi seeds / fenugreek seeds
1/8 tsp turmeric powder
2 curry leaves
A pinch of asafoetida
6 to 8 bedgi chillies (adjust spice level to individual choice)
A small piece of tamarind
Jaggery as per individual taste (
Salt to taste

2 tsp oil
1/2 tsp mustard seeds
6 curry leaves
1 dry red chilly broken into pieces

Rinse the ash gourd, peel the skin, cut it into cubes and discard the seeds. A few small ones here and there is just fine. 
Heat one cup water in a heavy bottomed pan, add a bit of salt, a little jaggery ( I added 1 tsp jaggery first )4 curry leaves, then add the cubed ashgourd and let it cook till half done.
As the ashgourd is getting cooked, heat a seasoning pan, add the freshly scraped coconut and roast till golden brown and transfer to a plate. Next add 1/2 tsp oil to the same pan, add bengal gram, black gram dal, rice and roast till golden, do not over roast. Transfer to another plate. In the same pan add 1/2 tsp oil, roast the spices ( coriander seeds, cumin seeds, fenugreek seeds) till golden, then lastly add the sesame seeds, saute a bit, once they start popping, transfer to a plate. Lastly roast the dry red chillies a bit till crisp. Now grind all the roasted ingredients, 1/8 tsp turmeric powder, a pinch of asafoetida and a piece of tamarind EXCEPT the coconut. First grind it without adding water, then add water and grind it to a paste. Then add the roasted coconut and grind it to a slightly coarse paste. A slightly coarse texture enhances the taste of the gravy. Add this masala paste to the half cooked ashgourd. As the ashgourd gets cooked it will change colour too. Add hot water as required to get the desired consistency. But you really won’t need to add much water as ashgourd releases a lot of water by itself. The curry should neither be thick nor thin. Add salt and jaggery as per taste. Check the balance of flavours and adjust the flavours accordingly. Cook till done.
Heat a seasoning pan add 2 tsp oil, add mustard seeds, once they splutter immediately add curry leaves, dry red chilly and pour the tempering over the ashgourd curry and cover it so that the flavours sink into the gravy. Serve hot with steaming hot rice.


The skin of the ash gourd is thick and should be peeled/ removed properly.

The ash gourd should be half cooked before adding the ground masala. Do not cook it fully as it will get cooked further along with the ground masala.


About me



Hi, welcome to the World of Vidya's Kitchen – My Secret Plate. This is Vidya Thakur, an avid cook. Being passionate about cooking, I am exploring the world of recipes since many years. I am creating my own platform and sharing my own tried-and-tested recipes with you all. Here, you'll find many quick, easy and interesting pure vegetarian recipes. My main focus is on traditional fare as well as healthy recipes that are fading away with time. I also try to bear in mind about health and nutrition while cooking food. This blog is an attempt to present food and recipes in such a way that even a novice can relate to it. I try and learn everyday by reading, experimenting, and cooking new recipes especially adding on the health aspects of the ingredients used in my dishes as well as how it is much more beneficial when food is cooked or prepared in a certain way.

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