How to make kovakkai curry recipes

tindora curry

tindora curry

Known popularly as Kovakkai in the South, Tindora in the North, Coccinia grandis, used to be ubiquitous when I was in India
Kovakkai Masala (Ivy Gourd Masala)

Kovakkai Masala (Ivy Gourd Masala)

However once in a while I make this Kovakkai Masala since RK likes it when I cook the veggies in a onion tomato based masala
Tindora Sabzi  - Dondakaya vepudu - kovakkai stir fry - thondekai palya

Tindora Sabzi - Dondakaya vepudu - kovakkai stir fry - thondekai palya

Now we learn tomake healthy stir fry. Peanuts gives extra nutty taste toCurry. Tindora or even Ivy gourd is additionally known as by various titles such as the parwal, kundru, tondli in Marathi, Toroda, kunduri (Oriya), kovai, kundri or even kovakkai in Malayalam and kovakka in Tamil, Dondakaya in Telugu
Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai)

Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai)

I am going to be making a batch of it and storing it tomake vegetable rice in the future. I have only made curry / poriyal with kovakkai and when I saw that this rice had kovakkai in it, I wanted to try it out right away
20 Popular South Indian Recipes

20 Popular South Indian Recipes

Bisi Bele Bath is a Traditional recipe from Karnataka that is prepared by combining rice, lentils and mixed vegetables together and seasoning the dish with mustard, cumin, red chillies and curry leaves which renders a mouth-watering aroma to the dish, It is a simple and easy one pot meal that can be served for lunch or dinner or used as nutritious lunch box item
Hearth and soul blog hop. June First week

Hearth and soul blog hop. June First week

It’s just not fair to those who do take the time and show the grace to link back. We the hosts at Hearth and Soul care very deeply about this blog hop, and make an group effort to be sure that every post is commented on
Keerai Poriyal (Spinach Poriyal)/Side dish recipes

Keerai Poriyal (Spinach Poriyal)/Side dish recipes

Saltto taste. We make this when we have lots of keerai, since the volume reduces sooo much. Heat oil in a wide kadai, add mustard, urad dal,cumin,dry red chilli and curry leaves