Nourish Your Body with the Cooling Goodness of Ash Gourd Curry

Ash gourd, known for its cooling and detoxifying properties, is the key ingredient in this traditional Sri Lankan curry. Packed with vitamins, minerals, and fiber, ash gourd supports digestion and hydration. Combined with the creamy richness of coconut milk and the bold flavors of natural Ceylon spices, this pre-cooked curry offers a refreshing and healthful meal that’s both convenient and delicious.

Puhul Ambula is a traditional Sri Lankan sour curry made with ash gourd (Puhul in Sinhala), a type of mild and slightly sweet gourd. This dish is deeply rooted in Sri Lankan culinary culture, known for its tangy, earthy flavor that comes from the unique blend of ash gourd and Ceylon spices. Puhul Ambula is typically served as part of a larger rice and curry meal and is appreciated for its refreshing sourness that contrasts beautifully with other savory curries. It is especially popular in rural Sri Lankan kitchens and continues to be enjoyed during both daily meals and special occasions.

Ingredients: The essential ingredients for Puhul Ambula include:

Ash Gourd (Puhul): The main ingredient, peeled, seeded, and cut into cubes.
Goraka (Garcinia Cambogia): A key souring agent in Sri Lankan cooking, giving the dish its characteristic tang.
Ceylon Spices: Including chili powder, turmeric, black pepper, and mustard seeds.
Garlic: For added depth of flavor.
Curry Leaves: An essential aromatic component.
Green Chilies: For mild heat.
Coconut Milk: Adds creaminess and balances the sourness.
Salt: To taste.
Water: Used to cook the ash gourd.

Cooking Procedure:

Preparation of Ash Gourd: The ash gourd is peeled, deseeded, and cut into small cubes. The goraka is soaked in warm water to soften.
Boiling the Ash Gourd: The ash gourd cubes are placed in a clay pot or deep saucepan. A mixture of turmeric, chili powder, black pepper, and salt is added, along with water. The goraka and its soaking water are also added to infuse the curry with its sourness. The curry is brought to a gentle boil and simmered until the ash gourd becomes tender.
Tempering: In a separate pan, mustard seeds, curry leaves, garlic, and green chilies are tempered in oil until fragrant. This tempered mixture is then added to the simmering curry, enhancing its aroma and flavor.
Adding Coconut Milk: Toward the end of cooking, thick coconut milk is stirred in to add richness and creaminess, which tempers the sourness of the goraka.
Simmering: The curry is allowed to simmer for a few more minutes to combine all the flavors. Once the ash gourd has absorbed the sour and spicy notes of the curry, it is ready to be served.

Taste: Puhul Ambula is a flavorful sour curry with a unique balance between tartness and mild sweetness. The soft, tender ash gourd absorbs the tangy flavors of goraka, while the spices add warmth and depth. The coconut milk adds a subtle creaminess, making the dish rich but not overwhelming. The mustard seeds and curry leaves provide a fragrant aroma that complements the sour and spicy profile of the dish, with the mild heat from green chilies adding a little extra kick.

Popularity in Sri Lanka: Puhul Ambula is a beloved dish in Sri Lankan households, particularly in rural areas where homegrown vegetables like ash gourd are widely available. Its unique sour taste makes it a refreshing and palate-cleansing accompaniment to a meal, especially when served with rice, dhal, and other curries. This dish holds a special place in traditional Sri Lankan cuisine, often passed down through generations and enjoyed during family gatherings, religious ceremonies, and festive occasions.

Puhul Ambula’s versatility and bold, distinctive taste make it a cherished part of Sri Lanka’s culinary heritage, celebrated for its ability to combine humble ingredients into a flavorful, wholesome dish.