In an Odia kitchen, potolo (pointed gourd) is more than just a vegetable — it’s part of the everyday rhythm of home. Whether it’s in dalma, bhaja, or this creamy kuruma, potolo finds its way onto plates with quiet grace. I remember summer afternoons at my grandmother’s house where she’d grind fresh coconut, pop mustard seeds in oil, and slow-cook this humble curry while we waited with steel plates in hand.
Unlike the rich North Indian kurmas with cream and cashews, Odia Potolo Kuruma is gentle, coconut-based, and lightly spiced. It’s the kind of curry that lets the vegetable shine while adding warmth and depth with mustard, cumin, and ginger. Served with steamed rice or ghee-laced puris, it’s an ode to slow cooking and soft memories.
Ingredients (Serves 3–4)
8–10 medium-sized potolo (pointed gourd), peeled and cut into halves
2 medium potatoes, peeled and cubed (optional but traditional)
1 medium onion, finely sliced
1 small tomato, chopped
½ cup grated coconut (fresh or frozen)
1 tbsp poppy seeds (khus khus)
1 tsp cumin seeds
1 tsp ginger paste
½ tsp turmeric powder
½ tsp red chili powder
1–2 green chilies, slit
1 tsp mustard seeds
1 dry red chili
Salt, to taste
2 tbsp mustard oil (or regular oil if preferred)
Fresh coriander for garnish (optional)
Preparation
1. Prep the coconut paste:
Soak poppy seeds in warm water for 15 minutes. Grind with grated coconut and cumin seeds into a smooth paste. Set aside.
2. Fry the potolo:
Heat 1 tbsp mustard oil in a kadhai or pan. Lightly fry the potolo pieces until golden and semi-soft. Remove and keep aside.
3. Cook the masala:
In the same pan, add a little more oil. Splutter mustard seeds and red chili. Add sliced onions and sauté till golden. Stir in ginger paste, turmeric, red chili powder, and chopped tomatoes. Cook till the tomatoes soften.
4. Add the paste & veggies:
Add the ground coconut paste and sauté for 2–3 minutes till aromatic. Then add the fried potolo, cubed potatoes, green chilies, salt, and a splash of water.
5. Simmer & cook:
Cover and cook on low heat for 10–12 minutes, stirring occasionally. Add more water for a thinner gravy. The kuruma should be creamy and the potolo soft but intact.
6. Garnish & serve:
Turn off the heat, garnish with fresh coriander if desired, and serve warm.
Tips for Best Potolo Kuruma
Fresh potolo matters: Pick tender, smaller ones — overripe ones can be seedy.
Don’t skip mustard oil: It gives a distinct Odia flavor — just heat it till it smokes slightly to mellow it.
Soaking poppy seeds helps them grind smoothly into the paste.
Customize spice: Add more green chilies for a spicier version or a pinch of garam masala at the end for richness.
Serving Suggestions
With steamed rice and a squeeze of lemon
Alongside puris or luchis for a comforting Sunday brunch
With a side of fried badi chura or dry sabzi
Serve in traditional brass bowls for a rustic, authentic feel
Why I Love It
Potolo Kuruma reminds me of home. Of lazy afternoons where the kitchen buzzed with clinks of brass pots and the air carried the scent of roasted cumin and mustard oil. It’s not a fancy curry, but it carries the flavor of heritage — one that warms your soul and fills your plate with memories. I love how it pairs so effortlessly with rice yet feels special every time I make it. It’s simple, soulful, and forever Odia.
The Pinch of Masala 