Ayurveda has for long recommended the drinking of ash gourd (wax gourd) juice with honey on an empty stomach to reduce unwanted fat and to cure various lifestyle diseases. Medicinal mini ash gourds (മരുന്ന് കുമ്പളം/ നെയ്യ് കുമ്പളം) have been grown over thatched cow sheds and low trees all over Kerala from ancient times. Sometimes, they pop up in the most unexpected of places from seeds propagated by birds or through farmyard manure or compost. One such vine sprouted in our garden a couple of months back and soon spread out over a sizeable spread of land. Little yellow bloom appeared, followed by tiny cucumber like gourds which grew to size within three or four weeks.
While ash gourds of the usually cultivated varieties grow huge, each from 5 kilos to 15 kilos or more, these wild medicinal mini ash gourds grow to just a fraction of their size and sit comfortably in the palm of your hand.
They are crisp, fleshy, juicy and delicious, even to eat raw and just the right size to cook for a small family.
Moreover, they do not need any chemical fertilizers or special protection from fruit flies. Mature ones have a storage life of several months to a year, while tender ones make a scrumptious curry. This one was made into pachadi, a simple mouthwatering side dish with coconut and curds.
At Sharanyam, our guests are served much of their food prepared from fresh, healthy, homegrown organic vegetables and fruits, something everyone enjoys to their fill!
