Wednesday, January 11, 2012

Boodh Kumblakaayi Huli (Ash Gourd Curry)- Udupi Special!

Boodh Kumblakaayi Huli is a very popular dish of the Udupi brahmins. It is daily served to the deities in Shri Krishna Temple of Udupi, as prasadam as well as in many other temples of Udupi. I am a big fan of this dish. 
Many years back, I noted this recipe from a magazine and my amma prepares it regularly. After my marriage, this is one of the few dishes which I noted and brought it along with me! I have two more recipes, which I will be posting soon. Try making this tasty dish and I am sure you will like it!

  • Ash gourd/Winter melon, chopped*- 2 cups
  • Toordal- 1/3 cup
  • Green Chillies, Slit- 2-3
  • Cilantro/Coriander leaves- Few sprigs
  • Curry Leaves- Few
  • Jaggery**- A small piece
  • Asafoetida- 2-3 pinches
  • Turmeric powder- 1/4 tsp
  • Salt- To taste
*Ash gourd can be substituted with Ladys finger (Okra) or Green brinjal or Yellow Cucumber.
**I add a slightly bigger piece of jaggery. This curry is little bit on the sweeter side. You can adjust according to your taste.

For Masala:
  • Dry red chillies- 4-5
  • Coriander seeds- 2 Tbsp
  • Split black gram/Urad dal- 2 tsp
  • Cumin seeds/Jeera- 1 1/2 tsp
  • Fenugreek seeds- 1/4 tsp
  • Oil- 1 tsp (generally coconut oil is used)
  • Tamarind- A small ball (gooseberry sized)
For Seasoning:
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Split black gram/Urad dal- 1 tsp
  • Dry red chilli- 1


Remove the seeds and skin of ash gourd. Cut it into cubes.

Cook these pieces in a cooker adding little water and salt, for one whistle (you can as well cook in a small vessel). Transfer it into a bowl.

Now, take the washed toordal in the same cooker.

Add sufficient water and cook it for 2-3 whistles (it should be well cooked).
To prepare masala: Heat oil on a medium flame and start frying coriander seeds. When it slightly changes color, add urad dal and continue frying. When urad dal turns slight brown, add cumin seeds and fenugreek seeds. Fry until everything turns brown (don't burn them). Take them out on a plate, for cooling. In the same pan, fry the dry red chillies.

Now grind the roasted red chillies,  roasted spices and tamarind, to get a fine paste by adding required amount of water. Add this masala to the cooked dal.

Start heating the mixture and mix well. Add water, as required. Now add green chillies, turmeric powder, jaggery, asafoetida and salt. Mix well. When it comes to a boil, add the cooked ash gourd pieces and mix well. Then add chopped cilantro and curry leaves.

Continue heating for 4-5 minutes and consistency of the gravy should be medium thick. Turn off the heat. 
For Seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add urad dal. Continue frying until it turns pale brown and then add broken pieces of dry red chilli. Turn off the heat. Add this to the curry and mix well. Boodh Kumblakaayi Huli is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.


  1. i love this dish. will sure try this

  2. I had heard abt this from my neighbor but never tried. looks lovely. bookmarked !!

  3. Sounds delicious! You have a lovely collection of recipes!Thankyou for sharing them.