This is a vegetable chutney prepared with Ivy Gourd or as we say in Tamil, Kovaikai or Tindora in Hindi. It is spicy chutney which is great rice accompaniment. It’s a has a mix of onion, chillies, coconut, tamarind and cilantro.
I have mentioned in my about section that both me and mom follow Revathi Shanmugam’s recipes. This is one of her recipes. This recipe is from arusuvai adu thani suvai show in Jaya TV. Chutneys are life savers, especially vegetable based chutneys. You get your daily dose of veggies and no need for rasam or sambar. It is a heavenly combo – Rice, ghee and this chutney. Just add pappad or chips to make it a complete meal. :-) In the original recipe, the chef used garlic and 5-6 green chillies. I didn’t use garlic in the chutney also I reduced the amount of green and red chillies.
Ingredients:
- Kovaikai (ripe red ones are good too) – 10-12
- Onion – 1
- Green chillies – 2
- Red chillies – 3
- Tamarind – small gooseberry size
- Coconut – 1/4 cup
- Cilantro – handful
- Salt – as per taste
- Oil – 1 tbsp
Steps:
- Wash the ivy gourd and chop it into small pieces and also chop the onion.
- Heat the kadai and add oil.
- Once oil is hot, add the chopped kovaikai and fry it for 3-4 minutes.
- Now add, onions, slit green chillies and red chillies and fry it for couple of minutes.
- Add tamarind, coconut and cilantro and fry it for 3-4 minutes. Make sure the kovaikai is tender.
- If not cook for couple more minutes.
- Let it cool down and grind it along with salt without adding water.
That’s it yummy chutney is ready.
Notes:
- Adjust the chillies according to your taste.
- As I mentioned 3 to 4 cloves of garlic can be used.
Ingredients
- Kovaikai ripe red ones are good too - 10-12
- Onion - 1
- Green chillies - 2
- Red chillies - 3
- Tamarind - small gooseberry size
- Coconut - 1/4 cup
- Cilantro - handful
- Salt - as per taste
- Oil - 1 tbsp
Instructions
- Wash the ivy gourd and chop it into small pieces and also chop the onion.
- Heat the kadai and add oil.
- Once oil is hot, add the chopped kovaikai and fry it for 3-4 minutes.
- Now add, onions, slit green chillies and red chillies and fry it for couple of minutes.
- Add tamarind, coconut and cilantro and fry it for 3-4 minutes. Make sure the kovaikai is tender.
- If not cook for couple more minutes.
- Let it cool down and grind it along with salt without adding water.
- That’s it yummy chutney is ready.
Notes
As I mentioned 3 to 4 cloves of garlic can be used. Adapted from From Revathi Shanmugam’s Show
[…] it quite often. Even though I have tried Ivy gourd recipes from other cuisines, except for the dry curry and chutney, I haven’t posted the other recipes in my space. Now it’s high time; I need to […]