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!
Ingredients:
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
Seasoning:
Mustuard
Seeds – ½ tsp
Urad
Dal – ½ tsp
Hing/Asafoetida
– ¼ tsp
Red
Chili – 1 split
Method:
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!
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