At home, we typically called this Boldhu Kajipu because of its white colour. The version made with red chillies was what we called Saasime. These are the names I grew up with, familiar names for a curry that has always had a place at our table.
This is the Boldhu Kajipu version, made with green chillies. Karkumbda, or ash gourd, sits in a smooth masala of coconut, mustard seeds, green chillies and tamarind, giving the curry its pale colour.
Mum would skip the yogurt, and I make it the same way. Anyone who likes it can mix a little into their own portion. It is such a simple, versatile curry, just as welcome for a festival meal as it is for an everyday lunch with warm rice.
I also remember it being Sonu’s favourite from my Pulimunchi Kitchen days. Familiar dishes like this have a way of staying with us, even when there is very little fuss involved in making them.
Bonus: cucumber side salad
The raw ground masala has another use too. Mix it directly with chopped cucumber, season with salt and serve immediately for a pachadi-like side salad. I love it with dal and rice, especially in summer.
Boldhu Kajipu/ Saasime
Ingredients
For the curry
- 500 g ash gourd
- About 1 cup grated coconut, or half a coconut
- 2–4 green chillies, to suit heat preference
- 1 tsp mustard seeds
- A marble-sized ball of tamarind
- Salt to taste
- Water, as needed for boiling and grinding
- ½ cup yogurt (optional; see serving instructions)
For the tadka/nesal
- 2 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 sprig curry leaves
Instructions
Method
- Peel and chop the ash gourd. Boil it with a little salt and water until softened, taking care not to overcook it.
- Grind the coconut, mustard seeds, tamarind and green chillies to a smooth paste, adding water as needed.
- Add the paste to the cooked ash gourd. Bring to a boil, then simmer for a few minutes. Check and adjust the seasoning.
- For the nesal, heat the coconut oil in a small pan. Add the mustard seeds. Once they begin popping, add the urad dal, followed by the curry leaves. Pour over the cooked curry.
- Mix and serve with warm rice.
- If adding yogurt, wait around 5 minutes after switching off the heat. Whisk room-temperature yogurt and mix it separately into the portion being served. Avoid reheating that portion after the yogurt is added.
Notes
- Mum’s version, which I follow, is made without yogurt. It is optional and can be added to individual portions.
- Bottle gourd or ridge gourd can be used in place of ash gourd.
- Adjust the green chillies within the stated range to suit preference.
- Half a coconut is an approximate equivalent; use about 1 cup grated coconut for the measured version.
For a fruit-and-coconut version flavoured with mustard, try Pineapple Sasime.
