Kovakkai | Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | Tondli - Well , what's in a name ..Call what you want.
Few months before, my Mom-in-law was here for summer vacation and she taught me so many chutney varieties and other super yummy dishes. I have noted down all that wonderful recipes from her. I have learned many recipes in kovakkai, today I am sharing one simple recipe from that collection. Kovakkai chutney | Tindora Chutney taste different than the regular one. That is what we want for our taste bud isn’t? I am sure you would love them!
Kovakkai/Tindora/ Ivy Gourd - 15 to 20 nos
Green Chili – 1 no.
Red Chili – 1 no.
Tamarind / Imli – ½ inch
Curry Leaves – Few
Grated Coconut – 1 tbsp
Salt to taste
Mustuard Seeds – ½ tsp
Urad Dal – ½ tsp
Hing/Asafoetida – ¼ tsp
Red Chili – 1 split
Step 01) Wash and cut the edges in both the sides and chop them in to pieces
Step 02) Heat a pan with 2 tbsp of oil, add all the ingredients except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is shrikes, add grated coconut mix everything well and saute it for 2 more minutes.
Step 03) Allow them to cool and grind them semi coarse in a mixer. If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.
That’s it yummy Kovakkai chutney is ready to serve.
Tindora | Thondekai chutney is excellent side dish for Chapatti, Idli and dosa and rotti. So easily you can tweak them as Kovakkai Thogayal and it will be awesome for steam rice and great with anything and everything. I will share next time!
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.