KOVAKKAI PODI CURRY
Ivy Gourd is commonly available all over India. It has an orange -red pigmentation which is rich in beta-carotene. This makes it good for our health in many ways. Ivy gourd is called Tindora in Hindi, Tendle in my mother tongue, Konkani ; Kovakkai in Tamil, and Thondekayi in Kannada.
Elsewhere in this blog, you will find recipes for dishes made with ivy gourd such as:-
- Thondekayi Yennegayi from Karnataka
- Tendle Bhuthi from our GSB Konkani cuisine
- Tindora Masala from North India
- Garlicky Ivy Gourd Stir Fry
Today's recipe is for a side dish from Tamilnadu cuisine made with Ivy Gourd. What I liked best about this dish is the use of a freshly made ground powder ( called Podi in Tamil) which gives the ivy gourd an entirely new taste. I have adapted this from Kovakkai Podi Curry by My Magic Pan.
While cooking the ivy gourd, I prefer to keep it slightly crunchy but that's a matter of individual taste. You can serve this side dish with steamed rice and rasam.
- Kovakkai ( Ivy Gourd) , 250 gms
- Medium-sized Onion, 1
- Garlic Cloves, 3-4
- Mustard Seeds, 1/2 tsp
- Curry Leaves, a sprig
- Turmeric Powder, 1/4 tsp
- Oil, 2 tbsp
- Salt, to taste
To Dry Roast & Grind For The Podi
- Byadgi Red Chillies, 3
- Coriander Seeds, 1 tbsp
- Chana Dal, 2 tbsp
- Cumin Seeds, 1 tsp
- Peanuts. 1 tbsp
Wash the ivy gourds, snip off the two ends and cut them into roundels
Chop the onion and garlic cloves
Heat a thick-bottomed Kadhai and dry roast the Byadgi Red Chillies, Coriander Seeds, Chana Dal, Cumin Seeds and Peanuts on medium heat till the dal and peanuts change colour, and the chillies become crisp
Allow it to cool and transfer to a small mixer jar and grind it to a coarse powder and keep aside
Heat oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds
To this add the chopped garlic and sauté till it gives off a good aroma
Next add the chopped onions and sauté till they become translucent
Now add the chopped ivy gourd, salt to taste and turmeric powder and mix well
Cover and cook on medium heat for about 10 minutes, stirring from time to time till the ivy gourd gets cooked
Take care that it does not get overcooked. I prefer the ivy gourd to be slightly crunchy.
To this add the prepared Podi (ground powder) and mix well
Cook for another 2-3 minutes on medium heat till the ivy gourd gets well blended with the podi
Switch off the gas and transfer the Kovakkai Podi Curry to a serving bowl
Serve hot with steamed rice and rasam
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