Saturday, 10 August 2013




Pulikojal is a traditional Konkani curry. It is so tasty that all the senior members of my family insist on having it for every feast, no matter how many other curries are to be served. I would like to present you my own version of pulikojal which my husband and children love so much.


     1)    Fresh grated coconut or chopped dry coconut – 1 cup
     2)    Coriander seeds – 1 tablespoon
     3)    Black gram lentils (urud dal) – 2 teaspoons
     4)    Cumin seeds – 1 teaspoon
     5)    Fenugreek seeds – ½ teaspoon
     6)    Dry hot red chilies – 10 Nos.
     7)    Tamarind – a gooseberry sized bit
     8)    Jaggery (unrefined cane sugar) – 75 gm.
     9)    Rice powder – 1 tablespoon
     10)     Bottle gourd or ash gourd – 900 gm.
Home grown bottle gourd

     11)     Coconut oil – 2 teaspoons
     12)     Mustard seeds – ½ teaspoon
     13)     Curry leaves – 1 sprig
     14)     Salt – 1 teaspoon

To cook:

          Peel the bottle gourd or ash gourd. Discard the peel and the central seed core. Cut into big chunks and transfer to a pressure cooker. Pour in a glass of water, close the lid and set on high heat. As soon as you hear the first whistle, switch off the heat and let the cooker cool naturally.

          Meanwhile, set a wok or frying pan on high heat. Tip in the grated coconut, the dry chilies, the lentils, the coriander seeds, the cumin seeds, the fenugreek seeds and the tamarind. Stir nicely. As the mixture heats up, turn down to medium heat and keep stirring till the mixture starts to turn golden brown.

          Now tip in the rice powder and continue to stir till it turns fully brown. Take care that the mixture does not burn or turn black. Switch off the heat. Transfer to your food processor. Pour in 150 ml. of water and grind to superfine paste.

          The cooker should have cooled down by now. Open the lid and transfer the cooked bottle gourd/ash gourd to a suitable curry vessel. Pour in the ground paste. Tip in the salt and the jaggery. Stir gently and add enough water to suit your serving needs (If you wish to use it as a pouring curry over rice, use enough water to get it to a pourable consistency. If however, you intent to serve it as a side dish, use just enough water to make a thick curry).

Set on high heat and bring it to a boil. Take care to stir frequently to prevent the curry from burning at the base. Check to see if the jaggery has dissolved fully. Taste and add more salt if required (If you have a sweet tooth, you can add some sugar as well). Now switch off the heat and cover with a lid.

Set a small pan on low heat. Pour in the coconut oil and throw in the mustard seeds. Pull the curry leaves off the sprig.  As soon as the mustard seeds are about to finish popping, throw in the curry leaves. Stir once and transfer the contents of the pan into the curry. Your ultra-delicious pulikojal is now ready to eat.

Enjoy!!! Cook for sure!


  1. I am also curious to follow the parth of curry vessel addition and create such a lovely dish. I am learning breakfast recipes but then after I will cook such pulikojal as soon as possible.

  2. Thank you for making bottle gourd tasty. As it is healthy, i know but it was never been so tasty.

    Quick and Easy Recipes


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