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The ingredients needed to cook Ivygourd/Kovakkai chutney:
- Take 10 ivy gourd (sliced)
- Provide 1 Onion (sliced)
- Prepare 1 Tomato (chopped)
- You need 3-4 Dry chillies
- Use 5-6 stems Coriander
- Take 1 small piece Tamarind
- You need 4 cloves Garlic
- Use as per taste Salt
- Provide 3 tbspn Oil
- Get For Tempering-
- Take 1 red dry chilli(broken)
- Prepare 1/2 tsp Mustard seeds
- Prepare 1/4 tsp urad dhal
- Use 1 sprig curry leaves
Steps to make Ivygourd/Kovakkai chutney:
- Take all the ingredients as shown. Heat 2 tbspn oil in pan and saute onion, ivygourd and garlic first followed by dry chilli and coriander.
- Then add tomatoes and tamarind and saute till it's mushy. Fry till the raw smell disappears.
- Allow to cool completely. Add salt and grind to fine paste in a mixer adding very little water if required.
- Heat 1 tbspn oil,add the tempering ingredients and pour over the chutney. Tastes best with idli and dosai.
Dondakaya/Kovakkai/Ivy Gourd is one of our favorite vegetables. Amma would simply fry Ivy Gourd roundels in some oil and sprinkle salt and red Over the weekend, when I had some excess chopped Dondakaya, I tried out this pachadi/chutney and it was a huge hit. Ivygourd Curry or Kovakkai Curry was not only a tasty dish but also quite simple to prepare. Kovakkai (Tindora / IvyGourd) is an instant pickle with chopped fresh tindora along with spices. Shelf life of this pickle is lesser than the conventional Mango or Lemon Pickle but instanty made with fresh.
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