Cooking With Ivy Gourd: 3 Delicious Recipes From South India

The X Factor: Most dwelling cooks and cooks all the time have a secret twist to a recipe that they hardly ever reveal. It’s the very first thing that crossed my thoughts once I tried the Dondakaya Vepudu (Stir-fried ivy gourd) from Andhra Deli, considered one of Chennai’s most interesting locations for Andhra delicacies. Hyma Sakhamuri who helms this cloud kitchen revealed her secret ace – the Pappu podi (aka Andhra-style gunpowder) that provides an important flavour and texture profile to this easy dish. 

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

(Also Read: 5 Ways To Make A Delicious Lunch With The Nutritious Lauki)

Recipe – Dondakaya Vepudu

Recipe courtesy – Hyma Sakhamuri, Andhra Deli, Chennai

Ingredients 

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

Tempering 

Crushed garlic – 6 cloves 
Jeera 
Mustard 
Urad dhal 
Curry leaves 

The prep

• Wash and dry the ivy gourd
• Cut into vertical strips 
• Transfer 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
• Start mixing them along with plain arms. This will end in a frothy texture 
• Remove 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. 

Method: 

• Heat floor nut oil in a kadai
• Add the tempering  and the add the squeezed out ivy gourd. 
• Stir nicely and prepare dinner with the lid closed for 10 minutes – sometimes stir . Cook longer for those who prefer it extra cooked . 
• Add a beneficiant portion of the Pappu podi. Adjust Salt and chilli. 
• Now fry on a excessive flame for five minutes . The brown burnt texture offers a singular style to this dish . 

 
Tips 

• The items might be reduce diagonally or vertically, would not matter 
• The Pappu podi might 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 remaining 5 minutes , as soon as the podi is added, must be cooked with out the lid and on excessive flame, else the dish will end up soggy 

(Also Read: 5 South Indian Chicken Soup Recipes That You Must Try This Winter Season)

Recipe – Kovakkai Avial

This dish tastes finest with rice. 

Ingredients: 

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 

Method: 

• Cut the kovakkai lengthwise into 4 to five items. Add turmeric powder and salt, combine nicely and preserve apart.
• Grind coconut, cumin, shallots and inexperienced chillies collectively into a rough paste with 1 or 2 tsp of curd.
• Heat teaspoon 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 nicely. Close with a lid and prepare 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 nicely. 
• Add the tempered curry leaves & mustard. Mix nicely and prepare dinner for a number of extra seconds.
• Whisk the curd nicely and add it to the kovakkai combination; stir nicely.

(Also Read: 11 Best South Indian Snacks Recipes)

Recipe – Kovakkai Thogayal/Chutney

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

Ingredients: 

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

Method: 

• Roast the sliced kovakkai (on a low flame) with a teaspoon of oil till the pores and skin is barely brown.
• Transfer the roasted kovakkai to a plate. Set apart to chill.
• In the identical pan, add in a teaspoon of oil. Add within the cumin seeds, toor dal, urad dal, purple chillies, curry leaves and tamarind. Saute 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. Saute for a minute. Finally add within the recent shredded coconut and saute for a minute extra. Remove the combination and put aside to chill.
• Grind every part to a paste. Grind to a rough texture. Do not add any water whereas grinding the thogayal.
• Heat oil in a pan and add within the garlic cloves. Roast the garlic cloves until golden. Add within the mustard seeds, curry leaves and purple chillies. Saute for a number of seconds. Add the tempering to the thogayal. 
   

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