Sizzling Tastebuds

Heerekayi Huli Thovve | Ridgegourd in tangy spicy sauce | Vegan and GF

Our kitchen is primarily a medley of Tamilnadu and Karnataka food sprinkled with cuisines from rest of the country (and the world) . Today’s dish – Heerekai Huli Thovve (Heerekai = ridge gourd ; Huli = tangy ; Thovve = lentil based) is a favourite that I ate, growing up in Bangalore. Served at most Kannada weddings, this is a staple that goes great with Majjigehuli and Ambode (paruppu vada) as a classic combo. 

I was paired with @Veena for this month’s edition of Karnataka cuisine for the Sshhh Cooking Challenge. I wanted to post this recipe for long, and the ingredients that Veena gave me – Ridgegourd and Chillies was the perfect foil to make this . 

I served this with Karuppu Ulundogarai(Whole black lentil flavoured rice) , Vellarikai Inji Pachadi (Cucumber Raita in a coconut-ginger-cumin yoghurt gravy) and that was a yum meal by itself.  Glutenfree, wholesome (and vegan too , if you would sub the yoghurt in the raita with a plan-based one) 


This is a quick side dish that goes well with steamed rice, and flavoured rice, chapati, poori or even theplas (as we discovered the next morning with leftovers). I usually make this in slightly larger quantities so as to serve us for 2 meals (for 4 people), but you may scale up or down the proportion. This is best made with fresh ridge gourd (and I was very lucky to find fresh baby ridge gourd in the market which promptly went into making this dish). 

So, lets get to make this yummy dish : Heerekai Huli Thovve

Prep time – 15 mins, Cook time – 10 mins, Serves – 4

Cuisine : Karnataka, Course: Side dish; Vegan and GF too !!


1. Use the fresh gourd with very little or no seeds. Taste a piece of the raw vegetable , if its bitter (some varieties are utterly bitter), discard and start afresh. 

2. The consistency of this gravy is between a sambhar and a rasam, albeit on the thicker side. So adjust water accordingly. 

3. Tastes best with hot rice and roasted papad. Keeps for upto 2-3 days under refrigeration if the masala including fresh coconut is roasted well before grinding. Always cool the roasted masala mix before grinding. 

4. Tadka is best done with ghee for this dish, but I used oil to make it Vegan. It is your personal choice to use ghee too 🙂


Ingredients: (Serves 4)

Ridge gourd- 250 grams (I used baby ridge gourd, so scrape lightly, but don’t peel. If using normal ridge gourd. scrape the thorns / hard ridges out and peel the skin but not fully – the ridge gourd needs to hold shape even after slightly cooked) : Cut into medium sized chunks.

Oil – 1 tsp

Salt – to taste

Turmeric – 1/2 tsp

Jaggery – 1/2 tsp

Tamarind  – 1 small gooseberry sized

Toor Dal – 1/2 cup (1 cup= 200 ml)

To grind (masala):

Fresh Coconut – 1/4 cup

Whole coriander seeds – 1 TBSP

Byadgi / Bedgi / Kashmiri Chillies – 2 nos

Pepper corns – 1/2 tsp

Cloves – 1 or 2

Cinnamon – 1/2 inch stick

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Channa Dal – 1/2 TBSP

Cumin Seeds – 1/2 tsp

Sambhar powder – 1 TBSP (optional but recommended)


Oil – 1 tsp

Mustard seeds – 1 tsp

Broken Red chillies – 1 or 2

Curry leaves – few

Asafoetida / Hing- a generous pinch



  1. Pressure cook the toor dal with 1/4 tsp of turmeric , and the tamarind (chunk if using) separately in a  till soft and mash the toor dal well and keep aside. If using tamarind paste, don’t pressure cook. 
  2. Meanwhile, in a pan, boil the ridge gourd chunks with minimal water, salt and a dash of turmeric till the vegetable is soft but not mushy. Turn off the heat.
  3. In a seperate oan, add 2 tsp oil and roast all the ingredients except coconut and sambar powder of the masala ingredients ONE by ONE. Do not roast them together. Now turn off the heat and add coconut and sauté well for 2-3 mins . Cool, grind with the Coconut- masala mixture along with the sambhar powder and the tamarind (paste or cooked) into a smooth thick paste adding adequate water.
  4. Add this paste into the cooked ridge gourd and add requisite salt and let it come to a slow simmer. 
  5. Now add the cooked dal (reserve a little if you feel the gravy is too thick), jaggery and a little water (I used about 1/2 cup again) to get to a thickish gravy.
  6. Let it simmer for 4-5 mins till the raw smell disappears. 
  7. Make the tempering (tadka) with the mentioned ingredients. Pour into the gravy and serve this side dish hot with Chapatis / Poori / Phulka / Steamed Rice. 




  1. I am at hyderabad and will try for sure.

  2. This is an interesting recipe – I usually make a chutney/ thogaiyal with ridge gourd and tuvar dal. This sambar variety is unusual at least to me, with the variety of spices including clove and cinnamon. I hope to try this soon and taste it for myself. Sujata Shukla

  3. mildly indian

    I love the way your have evolved this Konkani style recipe. I will plan this for the Sunday this week.

  4. Mayuri Patel

    Ridge gourd is a regular dish on our tables wouldn't mind adding a new flavour by making it the South Indian way. Looks very appetizing and I also love the Karuppu Ulundogarai…a perfect meal.

  5. Prathima Shivraj

    Flavour full dal must try recipe????will be my next to do recipe????

  6. This looks such a yum gravy. Colorful and full of flavours..

  7. Ridge gourd is one of the least used vegetables in our kitchen. From the look and sound of this dish of yours, I think I should start using it asap! 🙂

  8. Vidya Narayan

    Kalyani, what is not to love about this dish? Wholesome, healthy and look at the curry! Ridge gourd is my absolute fav and what i loved is the rice variety with urad dal. Super share for the theme and something unique.

  9. Absolutely delicious curry. Recipe is somewhat like sambar with lot more additional ingredients. I am going to try this recipe.

  10. Turai is one of my all time favourite vegetables and This dish would be such a welcome addition to my Turai recipes. I can almost eat it as a soup by itself.

  11. Priya Satheesh

    Your post reminds of my Mangalore friend who prepare this dish for me.. can feel the taste of it. Yum !

  12. Priya Suresh

    Quite a flavourful dish, and am sure this dish will definitely makes a excellent pair to serve with rice and rotis.


    This looks so nutritious,so yummy and so filling! Beautiful share!

  14. I didnt knoiw that you would come up with such a delicious share when I suggested those ingredients. Love this and I am going to make this combination soon since it is looking very inviting

  15. This is a comfort food, tastes good with hot steamed rice. I need to try this version.

  16. Priya (

    oh this is really nice. We only make a chutney. bookmarked this for family use 🙂

  17. Priya (

    We only make chutney out of ridge gourd. This is a very interesting idea to use.

  18. This ridge gourd daal curry sounds so delicious, lovely with rice or roti.

  19. WOW, such a comfort food… must taste good with steamed rice. Lovely share for theme !!!!

  20. Poonam Bachhav

    We love ridge gourd but I cook it in a different way. Your curry looks delicious and it would be a flavorful variation to my regular curry. Thanks for the share.

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