Delicious Kootu Curry

Photo credits: Asha Sreedharan


  • 150 gm ash gourd/ safed petta
  • 1 raw mango
  • 1/4 coconut grated
  • 2 green chillies
  • 1/2 tsp black pepper powder
  • 1/4 tsp haldi powder
  • 1 dried red chilli
  • 1/4 tsp mustard seeds
  • 1/4 tsp methi seeds
  • 1/4 tsp urad dal
  • 1 sprig curry leaves
  • 1/2 – 1 tsp unrefined salt


Cut raw mango into large pieces and boil in water with haldi powder. Peel and cut the ash gourd into 1/2 inch pieces. Grind 1/2 the boiled mango pieces into a smooth paste. Boil the ash gourd and mango paste in a little water. Add salt and haldi powder when boiling. Take the remaining raw mango (with the water) and grind to a paste with coconut and green chillies. Add this paste to the ash gourd and bring to boil. Turn off flame as soon as it comes to a boil. In a wok add mustard seeds and methi seeds. As soon as mustard splutters, turn the heat off and add other spices and roast for 30 secs. Add to the petta. Kootu is ready.

Variations– Replace ash gourd with yam, raw banana or arbi.

Serves 4