Here is my second version of Kovakkai kuzhambu recipe. Long back I have shared an Ivy gourd gravy for rice which is more like masala kuzhambu. Recently I tried this easy, one pot Kovakkai kara kulambu (Tindora gravy for rice) for our lunch. It came out tasty and flavourful. This gravy is completey different from Kovakkai puli kuzhambu in ingredients and procedure. For this recipe, I watched few videos of Ivy gourd gravy in YouTube, made some variations and tried it. Ivy gourd is called as Tendli in Hindi, Dondakaya in Telugu, Thondekai in Kannada.
Kovakkai is a versatile vegetable with many health benefits. It is a good source of Fiber, Iron, minerals and Vitamins. It helps with weight loss, improves digestion, lowers blood sugar levels, relieves constipation, prevent Kidney stones and protects from allergies.
People all over India uses this vegetable in different forms. In Andhra Kovakkai fry / Dondakaya vepudu, pachadi, pulusu are more popular whereas in Karnataka people make thondekai palya with it. Kovakkai puli kulambu, more kuzhambu, kara kuzhambu, masala kuzhambu and poriyal are made in Tamil nadu. In North India, tendli masala bhaat, Tendli sazi are most popular dishes.
Check out this version of kovakkai poriyal in my blog. I will try to post Andhra Dondakaya recipes and Karnataka style thondekai palya in my blog learning from my friends.
Today lets see how to make this Tamil nadu style Kovakkai kuzhambu with freshly ground masala. You can deep fry tindora pieces in oil for rich taste. I just shallow fried in oil in the pressure cooker along with tempering and made in the usual way. The choice is yours. Its an easy, one pot recipe. Lets see the recipe with step by step pictures.
Check out my other interesting Kovakkai recipes below.
- Kovakkai chips
- Restaurant style tindora curry
- Kovakkai poriyal
- Kovakkai rice
- Kovakkai masala kuzhambu
Kovakkai kuzhambu | Kovakkai kara kulambu
Equipment
Ingredients
- 250 gms Tindora | Ivy gourd | Kovakkai
- 2 tbsp Cooking oil
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 1 Big onion
- 5 Garlic cloves
- Curry leaves Few
- Coriander leaves to garnish
To Grind
- ¼ cup Grated coconut
- 1 tbsp Tamarind OR Big Gooseberry size
- 5 cloves Garlic
- 5 Small onion OR 1 big onion
- ½ tsp Fennel seeds
- 1 tsp Sambar powder
- ½ tsp Coriander powder
- Water As needed
- Salt As needed
Instructions
- Heat oil in a pressure cooker. Splutter mustard seeds, Methi seeds and curry leaves.
- Saute chopped onion, garlic cloves. Add Kovakkai pieces and saute for few minutes.
- Grind ingredients given under “to grind” to a smooth paste.
- Add the ground paste to the cooker. Saute for a minute.
- Add required water, salt and mix well. Pressure cook for one whistle in low flame.
- Open the cooker after steam is released naturally. Boil the gravy if its thin to adjust consistency.
- Switch off the flame once its thick. Garnish with coriander leaves.
Notes
- Adjust the quantity of sambar powder as per taste.
- You can replace sambar powder with red chilli powder
- The color of Kovakkai turns light green as we cook in pressure cooker.
- To retain the color of Kovakkai, you can saute and cook in a kadai seperately and add to the gravy at the end.
- For grinding masala, you can add a piece of cinnamon and cloves for more masala flavor.
HOW TO MAKE KOVAKKAI KUZHAMBU IN A PRESSURE COOKER
-
Heat oil in a pressure cooker. Splutter mustard seeds, methi seeds and curry leaves. Saute chopped onion, garlic cloves. Add Kovakkai pieces and saute for few minutes.
-
Grind ingredients given under “to grind” to a smooth paste. Add the ground paste to the cooker. Saute for a minute.
-
Add required water, salt and mix well. Pressure cook for one whistle in low flame.
-
Open the cooker after steam is released naturally. Boil the gravy if its thin to adjust consistency. Switch off the flame once its thick. Garnish with coriander leaves. Enjoy !
Try this easy, yummy Kovakkai kuzhambu recipe for rice. You will love it.
