Kovakkai Paruppu Usili (Ivy Gourd / Tindora Stir Fry with Steamed Lentils- Tamil Nadu Cuisine)

             

               Kovakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where Ivy gourd / Tindora is cooked with steamed lentils. This is a simple side dish where typically tuvar dal is used. However, in this recipe I made use of mixed lentils. It turned out very yummy and takes this simple veggie stir fry into another level. Fresh grated coconut can also be added to this curry according to individual choice. 

             Ivy Gourd is a very healthy veggie as it is low in carbs and high in fibre. So it is a perfect choice for diabetics.

             Kovakkai Paruppu Usili is a great accompaniment to curd-rice, sambar-rice or dal-chawal. It also goes well with chapatti. 

             You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. 

              So check out the step by step pictorial recipe to prepare this healthy, yummy and a simple regional recipe. 

• 300 gms. sliced lengthwise
• 1/4 cup mixed lentil, soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1-2 dry red chilies
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1 tsp. Kashmiri red chili 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

            Steam the Ivy gourd for 10-12 minutes. Heat 1 tbsp. oil in a pan and sauté the steamed Ivy gourd along with a pinch of salt and turmeric powder till light brown. Keep aside.

            Grind the soaked lentil, 2 red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

            Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

            Heat remaining oil and temper with one dry red chili, mustard seeds, asafoetida and urad dal. Allow it to splutter.

            Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

            Add the sautéed Ivy Gourd. Mix well and sauté for 2 minutes more.

            When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                                  Steam the Ivy gourd for 10-12 minutes. Keep aside.

                         Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric

                         powder & 1/4 tsp. salt into a coarse paste without adding any water.                                                   Transfer the batter into a greased steel plate & steam for 12-15 minutes. 

                        Set aside to dry & then crumble it with your hands till it resembles 

                        bread crumbs. Keep aside. 

                       Heat 1 tbsp. oil & sauté the steamed Ivy gourd along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                           Heat remaining oil & temper with dry red chilies, mustard seeds,

                           asafoetida and urad dal. Allow it to splutter.

                      Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds. 

                         Add the crumbled lentil & red chili powder. Stir fry for 2-3 minutes.

                           Add the sautéed Ivy Gourd. Mix well & sauté for 2 minutes more.

                                  When done, add chopped coriander leaves & lime juice. 

                                Serve as a side dish with curd rice, sambar rice or chapattis.

Dondakaya Pachadi (Ivy Gourd / Tindora / Tendli Chutney - Andhra style)

 

           Dondakaya Pachadi is an Andhra style spicy and tangy chutney made of Ivy Gourd or Tendli. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ivy Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ivy Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

        

• 300 gms. Ivy Gourd, sliced
• 2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ivy Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. 

          Serve with hot steamed rice, paratha or chapatti. 

                                  Sliced Ivy Gourd.

                                  Heat oil in a pan & sauté the cumin seeds for a few seconds. 

                               Add the chopped garlic & green chilies. Sauté till light brown.

                    Add the Ivy Gourd, salt to taste, turmeric powder & roasted coriander 

                    powder. Mix everything well and cook, covered till it is almost done.

                           Add the chopped coriander leaves & continue to sauté for a minute. 

                                  Keep aside to cool down. 

                                  Then blend coarsely in a mixer grinder. 

                     Tempering - Heat oil in a pan & temper with mustard seeds, dry red 

                      chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

                                 Add the coarsely ground paste & stir fry for 4-5 minutes. 

                                  Serve with steamed rice, paratha or chapatti. 

Tindora Bharta (Mashed Ivy Gourd Curry)

 

           You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Tindora Bharta or Mashed Ivy Gourd Curry? It tastes equally yummy and is something quite unique. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So go ahead and give a new look to the Bharta by checking out the step by step pictorial recipe to prepare it.

• 300 gms. Tindora, sliced
• 1 tomato
• 2-3 green chilies
• 4-5 garlic cloves
• 2 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. kasuri methi, crushed
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the tindora, tomato, green chilies and garlic for 2-3 whistles or till they are soft. Peel the skin off the tomato and mash everything well. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the chopped onion and ginger. Sauté till light brown. 

          Now add the mashed tindora and all the dry spices. Mix  everything well and sauté for 2-3 minutes. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatti. 

                      Pressure cook the tindora, tomato, green chilies & garlic for 2-3 whistles 

                      or till they are soft. 

                             Peel the skin off the tomato & mash everything well. Keep aside.

                                    Heat oil & temper with cumin seeds & asafoetida. 

                                Then add the chopped onion & ginger. Sauté till light brown. 

                      Add mashed tindora & all the dry spices. Mix well & sauté for 2-3 min. 

                            When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapatti. 

Dondakaya Ulli Karam (Ivy Gourd / Tindora Stir Fry - Andhra Cuisine)

          This hot and spicy Andhra style Ivy Gourd curry goes extremely well with hot steamed rice or chapati. Those who are not a fan of this humble veggie like me, will definitely fall for this yummy stir fry side dish. This is a very easy and a quick recipe with appetizing flavors. So do give it a try by following the step by step pictorial recipe to prepare it

• 300-400 gms. Ivy Gourd / Tindora, sliced into half & steamed
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1-2 onion, sliced
• 8-10 garlic cloves
• 7-8 red chilies
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves 
• salt to taste 
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds and a pinch of salt till they turn slightly brown. Keep aside to cool and grind to a coarse paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the steamed Ivy Gourd and salt to taste. Sauté for 2-3 minutes. Add the ground paste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Give it a toss and serve as a side dish with hot steamed rice or chapatis. 






Note - 
You may grind a small marble size tamarind along with onion instead of lime juice. 

                      Heat 1 tbsp. oil & sauté onion, red chilies, garlic, coriander seeds, cumin 
                      seeds & a pinch of salt till slightly brown. Cool & grind to a coarse paste. 

                      Heat remaining oil & temper with mustard seeds, curry leaves and 
                      asafoetida. Sauté few seconds. Add steamed Ivy Gourd & salt to taste.
                      Sauté for 2-3 minutes. 

                        Add ground paste & combine everything well. Stir fry for 2 minutes.

                        When done, switch off flame. Add lime juice & coriander leaves.

                       Serve as a side dish with hot steamed rice or chapatis.