2 February, 2017


Posted in : KADI-PAKODI / MAJJIGE HULI / RAITA / MOSARU SAASIVE on by : Divya Suresh

This vegetable is known by different names, such as …. Ash gourd, Winter melon, White pumpkin and Boodukumbala kaayi in Kannada & Petha or Safed Petha in Hindi. A very famous sweet from Agra called ” Petha” is made using this vegetable. Ash gourd has many therapeutic properties. As the name itself says  ash gourd is grey or ash in color and is a Oval shaped big and heavy vegetable in size. It is usually cultivated for its medicinal and nourishing properties. It has several vitamins and minerals like phosphorus, calcium, riboflavin, iron, thiamine, niacin and Vitamin C.  It has lot of water content in it, there by useful in flushing out toxins from the body. It has cooling effect on our body, it increases the urine output and is beneficial in reducing inflammation. It is definitely beneficial for diabetic people, obese people, its juice induces relief in acidity and peptic ulcer etc.

We make sasive (mustard seeds & curd based curry, also called as hasi paldya), Majjige Paldya (kadi), Huli (sambar) and is necessarily used in the preparation of Karnataka’s famous one pot meal …Bisibelebath.

     Ingredients : 

  • Ash gourd (cut into pieces) – 2 cups
  • Curds – 1 cup  or (less or more according to desired consistency)

To grind :

  • Roasted chana/ Hurigadale – 1/4 cup
  • Grated fresh coconut – 1/3 cup
  • Green chilli – 4 to 6 or as needed
  • Cumin seeds – 1 tsp
  • Hing – a generous pinch
  • Salt to taste

For Tempering :

  • Ghee – 1/2 tsp
  • Mustard seeds – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Curry leaves – few


  • Cook ash gourd in enough water till soft (keep it crunchy), adding salt and let it cool completely
  • Grind all the ingredients under the heading “to grind” using very little water into a fine paste
  • Add the ground paste & curds to the cooked ash gourd
  • Prepare tempering and add it to the ash gourd mixture and combine everything well
  • Serve with rice, roti, paratha or chapati and goes very well with rice flour-rotti & bisibelebath