Ash gourd Fritters
Posted in Ash gourd, Pesara Pappu(moong dal) on 06/22/2007 12:21 pm by mythiliUpdate : Updated with the photo of fried fritters at the end.
Boodida gummadikaaya vadiyaalu (Telugu) – This recipe is written as narrated by my grandmom (mom’s mom). She was the one who made these fritters.
These fritters are a trademark of my grandmom. Come summer and she would set on the task of making variety of “stuff” like pickles, sago fritters, rice fritters and most importantly the ash gourd ones. She would make enough for my mom and her siblings (3). Yes, quite a task. These pickles and fritters have her signature touch to it. For us pickles and fritters are associated with my grandmom and only her. We deemed that my aunts/mom are not worthy of our palate when it comes to this type of summer time preparations. Heh Heh. Don’t tell my mom I said that. And I to take a moment and bow to my grandmom and wish her peace and health in her old age. This post is to unveil the genius that is my grandmom.
Coming to ash gourd fritters, I don’t like these very much but N loves them. My grandmom always liked N a lot and always makes sure I have enough to take with me. This Feb when I visited India she made them fresh just for N.
–ingredients————————————–
- Ash gourd grated – 1 kg (around 2 pounds) {retain all juice}
- Moong dal – 1/2 kg (a little over a pound)
- Curry leaves – 15
- Garlic cloves – 10
- Asafoetida – 2 tbsp
- Sesame seeds – 1 cup
- Chilli powder – 1 tbsp
- Cumin – 1 cup
- Turmeric – 1tsp
- Salt to taste
–procedure————————————-
- Take the grated pulp of the ash gourd and squeeze the juice out of it.
- Soak the moong dal in the ash gourd juice for 1 hour
- Grind the ash gourd pulp and the moong dal (soaked).
- Fine chop curry leaves, crush garlic and add to the above prepared paste.
- Mix in sesame seeds, turmeric, asfoetida, chilli powder and cumin seeds. Mix in salt too.
- Spread a plastic sheet on a flat surface and place 1 tbsp of the mixture on it like so. Then press down slightly to form a flat mass.
- Place the sheet under direct sun and dry for a whole day occasionally reversing the sides.
- The fritters should turn into something like this.
–consumption———————————–
- Heat oil in a pan. Drop in the fritters one by one and fry until crispy. (Check out picture below)
- Serve with warm rice, dal and ghee. Check out how Indira did it here.
More about ash gourd here.
06/22/2007 at 1:14 pm
Oh! I love these.I had a friend in B’lore,her mom used to make these and they are so yummy.I did make these with her recipe looong time ago:))
Looks so good Myth.I will have to make some next week.Thank you.
06/22/2007 at 2:14 pm
ohhh my….i have never tried these….what a great recipe…have to try these fritters….thanks for sharing
06/22/2007 at 2:56 pm
I have seen my neighbour do this while I was in India. She uses them in sambar like gravy too..
06/22/2007 at 3:28 pm
I dont remember where I have eaten this.. But I love them soo much.
06/22/2007 at 4:18 pm
Asha – Yeah, a lot of people love these. Do let me know how they turn out.
Dilip – Thanks for your words … my grandmom is truly a kitchen diva.
Suganya – Sweetie you are right. used in sambar sometimes.
Revathi – Let me know if you try making these. As you can see if you can get hold of an ash gourd, the process is pretty simple. That and lot of sun too.
06/22/2007 at 4:37 pm
Hi Mythili,
Those are lovely,I love these kind of fritters. Ash gourd fritters are very new to me. Thank you sharing your grandmothers recipe .
06/22/2007 at 10:47 pm
Wow, Myth! These look and sound super delicious! You getting enough sun on Seattle, then?! Good to hear that.
I’m going to give these a shot late July / early Aug. if I don’t find ash gourd, what is a good substitute? Dudhi?
06/24/2007 at 8:17 pm
Hey Myths..Good to know you made them here in the US
We make them with urad dal instead of moong.
06/25/2007 at 2:54 am
Hi!
when there are no veggies in crisper this is a helper i think . great!
06/25/2007 at 9:43 am
Madhu –
I am glad you liked it 
{embarassed at readers’ compliments}
Manisha – I didn’t make them here in the US. I was only documenting what my grandmom made
Although that is a great compliment, I cannot accept it … ( Read the first sentence of the post )
Chandana – Thanks but ….
Usha – I know what you mean .. but just as a clarification these serve only as a side.. I didn’t experiment trying these out in a curry or such preparation .. although… {light bulb over head}
07/06/2007 at 8:30 am
wow
those are mouth watering for me
whose hands are those?
recipe looks great…..my grandma makes them but she uses urad dal instead of moong
i like ur grandmas hands in those shots…:)
08/17/2009 at 7:04 pm
1 cup cumin can’t be right??
08/18/2009 at 11:13 am
Suri,
That is 1 cup cumin indeed.