INGREDIENTS:

Ivy gourd/Tondekai, Channa dal, Urad dal, Dry chili, Curry leaves, Onion, Coriander leaves, Chili powder/Samber powder, Salt to taste.

For masala powder: Roasted channa dal, Chopped Coconuts, Peanuts.

FOR OTHER  IVY GOURD OR KOVAKKAI RECIPES CHECK OUT THE BELOW LINK:

IVY GOURD PAKORA | COCCINIA PAKORA

TONDEKAI BATH RECIPE | IVY GOURD RICE BATH

ANDHRA STYLE TONDEKAI PALYA | IVY GOURD PALYA

MIXED VEGETABLE SAMBAR

Coccinia grandis, the Ivy guard, also known as scarlet gourd, tindora and kowai fruit. Ivy guard is grown in tropical climates that is used for food and medicinal purposes. It has got many health benefits.

Ivy gourd/Tondekai/Coccinia Palya/Poriyal

It is a healthy and tasty recipe

• ½ kg. Ivy gourd/Tondekai
• 1 tsp Channa dal
• 1 tsp Urad dal
• 2 nos. Dry chili
• 2 spring Curry leaves
• 1 nos. Big Onion
• 1 tbsp Coriander leaves
• 1 tbsp Chili powder/Samber powder
• Salt (as per taste)

Dry roast and Grind

• 1 tbsp Roasted channa dal
• 1 tbsp Chopped Coconuts
• 1 tbsp Peanuts

1. Take a pan and add oil, mustard seeds, channa dal, urad dal fry till brown and add dry chilli, onion and curry leaves

   
   
   

2. Meanwhile dry roast peanuts, roasted channa dal and coconuts.

   
   
   

3. Grind it along with 1 tbsp samber or chili powder.

   
   
   

4. Add in the grounded powder.

   
   
   

5. Add in Ivy gourd or Tondekai and salt as perr taste. Mix well and close the lid and cook for 10 minutes in low flame.

   
   
   

6. Now the Ivy gourd or Tondekai palya is ready to serve with rice, chapati.

   
   
   

1. If you want semi gravy then add little water.
2. You can dry fry also.
3. If you find bitter taste then add 1 tsp jaggery or sugar.

Side Dish

Indian

Coccinia, ivy gourd, Tondekai Palya

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