Kovakkai Thogayal | Ivy Gourd Chutney
Kovakkai thogayal / Ivy Gord Chutney is a simple and delicious accompaniment for rice along with a dollop of ghee.
Ingredients
- 2 cups Kovakkai/ Ivy Gourd Cut into small pieces
- 3 cloves Garlic
- 1 tablespoon Chana Dal
- ½ tablespoon Coriander seeds
- 3 Red Chilli
- 1 tablespoon Urad dal
- Tamarind a small marble size
- 15 Curry Leaves
- Salt as needed
- 1 tablespoon Oil
Instructions
- Cut Kovakkai into small pieces and keep it aside.
- In a pan, add oil. Once hot, add coriander seeds and saute on low flame for a minute.
- Next, add chana dal and urad dal. Saute till it becomes golden brown. Make sure you don't burn it.
- Add red chilli and fry for a minute.
- Next, add the chopped kovakkai and chopped garlic cloves. Saute for 5 minutes on medium flame.
- Add marble-sized tamarind and a few curry leaves. Saute for 2 minutes and switch off.
- Let the mixture cool down. Add it to a mixer grinder. Add the required amount of salt.
- Next, add little water and grind it to a paste. Do not make it too runny. The consistency should be pretty thick.
- Kovakkai Thogayal is ready. Serve it with hot rice and ghee.
Notes
You can avoid garlic , add grated coconut or coriander leaves to this thogayal recipe.
In this recipe, we do not cook the kovakkai completely. We saute just for a few minutes and I can assure you that you won't get any raw smell. But, for a variation, you can fry the kovakkai separately until it turns golden brown.
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