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Cooking With Ivy Gourd: 3 Scrumptious Recipes From South India

The X Issue: Most dwelling cooks and cooks all the time have a secret twist to a recipe that they not often reveal. It is the very first thing that crossed my thoughts once I tried the Dondakaya Vepudu (Stir-fried ivy gourd) from Andhra Deli, certainly one of Chennai’s best locations for Andhra delicacies. Hyma Sakhamuri who helms this cloud kitchen revealed her de ella secret ace-the Pappu podi (aka Andhra-style gunpowder) that provides a terrific taste and texture profile to this easy dish.

Dondakaya in Telugu, kovakkai in Tamil, kundru or Tindora in Hindi, ivy gourd is an usually underneath used and underestimated vegetable. The stems and leaves of this climber are believed to be efficient in opposition to diabetes. Ivy gourd is wealthy in important vitamins, minerals and nutritional vitamins like B1 and B2. Whereas a stir-fry (see recipe) is a superb choice and accompaniment for rice and sambar or rasam, you can even mess around with this vegetable with totally different cooking types. We have rounded up three easy recipes you may strive at dwelling:

(Additionally Learn: 5 Methods To Make A Scrumptious Lunch With The Nutritious Lauki)

Recipe – Dondakaya Vepudu

Recipe courtesy – Hyma Sakhamuri, Andhra Deli, Chennai

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Vepudu brings out the core flavors of ivy gourd.
Picture Credit score: Ashwin Rajagopalan

Substances

Ivy gourd – 1kg
Pappu podi – 4 spoons
Turmeric – 1 spoon
Salt to style
Groundnut oil – 3 desk spoons

tempering

Crushed garlic – 6 cloves
jeera
mustard
uraddhal
Curry leaves

The preps

  • Wash and dry the ivy gourd
  • Lower into vertical strips
  • Switch the reduce ivy gourd into a large bowl add salt (add as little as a pinch as ivy gourd requires very much less salt and the Pappu podi has salt in it ) and a spoon of turmeric
  • Begin mixing them along with plain fingers. This may lead to a frothy texture
  • Take away the ivy gourd from the bowl by squeezing the fluids and switch to a different bowl. Discard the water.
  • The ivy gourd is now prepared for cooking.

methodology:

  • Warmth floor nut oil in a kadai
  • Add the tempering and the add the squeezed out ivy gourd.
  • Stir effectively and cook dinner with the lid closed for 10 minutes – often stir. Prepare dinner longer in the event you prefer it extra cooked.
  • Add a beneficiant portion of the Pappu podi. Modify Salt and chilli.
  • Now fry on a excessive flame for five minutes. The brown burnt texture provides a novel style to this dish.

Suggestions

  • The items could be reduce diagonally or vertically, does not matter
  • The Pappu podi could be changed with chilli garlic flakes, or plan chilli powder with a few spoons of plain fried gram dhal powder (simply blitz a cup of fried gram within the mixer)
  • The ultimate 5 minutes, as soon as the podi is added, must be cooked with out the lid and on excessive flame, else the dish will prove soggy

(Additionally Learn: 5 South Indian Rooster Soup Recipes That You Should Strive This Winter Season)

Recipe – Kovakkai Avial

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Avial with ivy gourd is simple to make.
Picture Credit score: Ashwin Rajagopalan

This dish tastes finest with rice.

Substances:

Kovakkai (Ivy Gourd) – 10 to fifteen Nos
1/4 tsp turmeric powder
3 to 4 tsp grated coconut
1 tsp cumin seeds
2 inexperienced chillies
4-5 Shallots
1/2 cup -curd
2 tsp coconut oil / cooking oil
1 sprig curry leaves & 1 tsp mustard seeds
Salt: to style

methodology:

  • Lower the kovakkai lengthwise into 4 to five items. Add turmeric powder and salt, combine effectively and maintain apart.
  • Grind coconut, cumin, shallots and inexperienced chillies collectively into a rough paste with 1 or 2 tsp of curd.
  • Warmth tablespoon of oil in a pan, add the Kovakkai items marinated with turmeric & salt. Stir fry for two to three minutes or until it’s half cooked.
  • Sprinkle a handful of water and blend effectively. Shut with a lid and cook dinner on low flame until it’s 3/4th cooked.
  • Now add the coarsely grinded paste to the kovakkai and shut with a lid. Do not stir now. After 1 or 2 minutes, open the lid and stir effectively.
  • Add the tempered curry leaves & mustard. Combine effectively and cook dinner for a number of extra seconds.
  • Whisk the curd effectively and add it to the kovakkai combination; stir effectively.

(Additionally Learn: 11 Greatest South Indian Snacks Recipes)

Recipe – Kovakkai Thogayal/Chutney

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This chutney goes effectively with all types of meals
Picture Credit score: Ashwin Rajagopalan

This dish tastes equally good with dosa and with steaming scorching rice (combined with ghee). You may also serve it as a breakfast chutney with idli

Substances:

3 teaspoons Indian sesame oil
1 cup sliced ​​Kovakkai
1/2 teaspoon cumin seeds
2 tablespoons toor dal
2 tablespoon urad dal
4 dried crimson chillies
1 sprig curry leaves
1/2 amla sized tamarind
1/3 cup shallots
5-7 pods garlic
1/2 chopped tomato
1 teaspoon salt
1/2 teaspoon jaggery (non-obligatory)
1/4 teaspoon asafoetida
1/4 cup recent shredded coconut

methodology:

  • Roast the sliced ​​kovakkai (on a low flame) with a teaspoon of oil till the pores and skin is barely brown.
  • Switch the roasted kovakkai to a plate. Put aside to chill.
  • In the identical pan, add in a teaspoon of oil. Add within the cumin seeds, toor dal, urad dal, crimson chillies, curry leaves and tamarind. Sauté on a low flame.
  • Add within the sliced ​​shallots and garlic. Roast the shallots and garlic until the garlic turns golden.
  • Add tomato and saute for a couple of minutes until the tomatoes are mushy. Add within the salt, jaggery and asafoetida. Sauté for a minute. Lastly add within the recent shredded coconut and saute for a minute extra. Take away the combination and put aside to chill.
  • Grind the whole lot to a paste. Grind to a rough texture. Don’t add any water whereas grinding the thogayal.
  • Warmth oil in a pan and add within the garlic cloves. Roast the garlic cloves until golden. Add within the mustard seeds, curry leaves and crimson chillies. Sauté for a number of seconds. Add the tempering to the thogayal.

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About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. College lunch containers are normally the start of our culinary discoveries. That curiosity hasn’t needed. It is solely obtained stronger as I’ve explored culinary cultures, avenue meals and positive eating eating places the world over. I’ve found cultures and locations by means of culinary motifs. I’m equally captivated with writing on client tech and journey.

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