Kovakkai Thogayal

Delicious ivy gourd chutney, or kovakkai thogayal as it’s called in Tamil, made without any lentils! This chutney is a fantastic accompaniment to rice, guaranteed to excite your taste buds. Follow along with step-by-step pictures and a detailed video to learn how to prepare it.

Recipe Snapshot

YIELD

6

35 min

Andhra/Telangana

Condiments

Time

cuisine

course

Carrot

– 1 tbsp gingelly oil – 150 grams ivy gourd approx 12 to 15. Edges trimmed and chopped into small pieces – 150 grams onion roughly chopped. One small-sized onion. – 10 grams garlic approx three cloves peeled and chopped ...

Ingredients

1

– Heat a pan or kadai and add oil. Once the oil is hot, add the chopped ivy gourd and sauté for 3 to 4 minutes.

2

– Add the onion and garlic, sauté for a minute, then add the green chilies (broken in half), followed by dried red chilies (broken into small pieces) and curry leaves. Cook until the onions turn soft and translucent and the ivy gourd becomes light brown.

3

– Add the tamarind, cilantro, and ⅓ cup of coconut. Cook until the cilantro wilts, then turn off the heat and let the mixture cool.

4

– Transfer the mixture to a mixer jar and add two teaspoons of salt.

5

– Grind the chutney without adding any water. That’s it—your chutney is ready! Serve with rice, and enjoy.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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