Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti

1. Wash and slit kovakkai into . Set aside.
2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
7. Add gg paste and saute well. Add turmeric powder and chilli powder.
8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
10. Open the cooker after steam is released. Garnish with coriander leaves.
11. Serve hot with rice or roti.

KOVAKKAI MASALA RECIPE – STEP BY STEP PICTURES

Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way.  Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside. Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent. Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices. Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside. Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves. Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing. Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it. Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !