Kovakkai chutney or Ivy gourd chutney is a South Indian vegan dish that is very tasty. This goes well with dosa, idli and uttapam.
This vegetarian recipe can also be taken with rice. While taking with rice you can add a small piece of tamarind (1/2 inch)when you are sauteing the kovakkai, tomatoes and green chillies.
It is known as Kovakkai (in tamil) and Dondakaya (in telugu). There are several other names like tindora, thondekai and ivy gourd. Kovakkai has several health benefits. Some of them are reducing blood sugar, improving metabolism and bone health.
Now let us see how to make Kovakkai chutney…
Ingredients for tempering
1/2 tablespoons oil
1/4 teaspoon mustard
1 teaspoon urad dhal
2 pinches asafoetida
1/2 teaspoon cumin seeds
a sprig of curry leaves
Other ingredients
2 tablespoons oil
7 Kovakais/Ivy gourd (chopped in small circles)
4 medium-sized tomatoes(chopped)
3 green chillies
1/4 teaspoon salt or salt to taste
Method
Sauteing
Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 1 and a half tablespoon of oil and allow the oil to get heated. Add the chopped Kovakkai / Ivy Gourd and saute for a few minutes until it turns slightly brown in colour.
Now add the tomatoes, green chillies and salt. Saute further.
Saute till the tomatoes become mushy and the green chillies change their colour. Then put off the flame. Allow the tomato-kovakkai masala to cool and then grind it.
Grinding of the tomato-kovakkai masala
Grind the tomato- kovakkai masala first without adding water. If required you can add very little water( a few drops) but remember not to add more. Pour the ground chutney in a bowl.
Tempering of the chutney
Note: Always do tempering on a low – medium flame.
Take a tempering pan and heat it. Add 1/2 tablespoon oil and heat for 1 minute. Then add mustard and allow it to splutter.
Add asafoetida and urad dhal. Let the urad dhal turn slightly brown.
At this juncture, add the cumin seeds.
Then without further delay, add curry leaves. You will notice that the curry leaves become crispy with time. Switch off the flame and add this to the ground chutney in the bowl.
Give a quick stir to find your kovakkai chutney ready!! 🙂
Serve the chutney with either dosa, idli or uttapam.