Kovakkai Chutney

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Ivy gourd/Kovakkai/ Tindora is a least looked up Indian vegetable. Though it has amazing nutritional properties, it is one of the least liked vegetables. Its amazing properties of balancing the blood sugar levels makes it a diabetic-friendly vegetable. While we always look for different varieties of chutney to replace the regular coconut, onion, and tomato – this is one such for those taste buds. While we usually make fry with ivy gourd, this chutney is a different try. This chutney can be paired with idli, dosa, or steamed rice with a dash of gingelly oil. Do try this yummy and healthy chutney.


0/12 Ingredients
Adjust Servings
    Main Ingredients
  • Roasting
  • Tempering


0/6 Instructions
  • Wash and roughly slice the ivy gourd. Clean the coriander leaves and wash them.
  • Heat a pan and add oil to it. Once it's hot, add urad dal first and roast till they are brown. Remove from fire and set aside. Follow with chana dal and set them aside.
  • In the same pan, add red chili and roast them till brown. Remove them from flame and add the ivy gourd. Sautee them for about 4-5 mins until they are cooked.
  • Add the coriander leaves and switch off the flame and allow them to cool down. In a mixer jar, add the channa dal, urad dal, and red chili along with soaked tamarind, garlic, and salt. Coarsely grind them.
  • Add the sauteed ivy gourd and coriander leaves along with coconut and grind them to a smooth consistency. No need to add water to the chutney while grinding.
  • Transfer to a serving dish and temper with mustard seeds and curry leaves. Serve alongside idli, dosa or rice.

Leave a Reply

Your email address will not be published. Required fields are marked *