I heard about Kovakkai Thogayal (Tindora Chutney | Tindora Thogayal) recipe from one of my relative and immediately decided to prepare this yummy Thogayal. The taste of this thogayal is wonderful and we can mix this with rice and little ghee and serve hot with appalam.
I heard about Kovakkai Thugayal (Tindora Chutney/ Ivy Gourd Thogayal) recipe from one of my relative and immediately decided to prepare this yummy dish. The taste of this kovakkai thogayal is wonderful and we can mix this with rice and little ghee and serve hot with appalam. For most of the thogayal varieties, we follow the conventional method of frying the urad dal and red chilli in oil along with a pinch of asafoetida and then stir-fry the vegetable used for the thogayal and grind everything together with a pinch of tamarind and required salt. But here in this Kovakkai Thogayal, we are including onions and green chilli which really makes this very unique in taste.
Kovakkai Thogayal mixed with hot steaming rice with a spoon of Ghee and Pappad as a side dish makes satisfying lunch
About Kovakkai (Tindora / Ivy Gourd)
Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral. Ivy gourd can decrease blood sugar levels, additionally, it helps to control our blood cholesterol. We can make more yummy food with Kovakkai (Tindora / Ivy Gourd) like Kovakkai Curry, Kovakkai Masala, Kovakkai Stir-Fry
Lets see the method involved to prepare this mouth-watering dish…
I heard about Kovakkai Thogayal (Tindora Chutney | Tindora Thogayal) recipe from one of my relative and immediately decided to prepare this yummy Thogayal. The taste of this thogayal is wonderful and we can mix this with rice and little ghee and serve hot with appalam.
Wash and dry the kovakkai and chop it to circles. Heat a teaspoon of oil and add the chopped kovakkai and a pinch of turmeric and mix well and keep in medium flame for about 10-15 minutes till the kovakkai is slightly fried and cooked and remove from flame and keep it aside
Again add 1 teaspoon of oil and add the grinding ingredients and sauté them till the dals turn golden brown color. Take these fried ingredients to the mixer
Add oil and add onion and green chilies and fry the onions. Add a pinch of salt to fry the onions evenly and quickly
Grind the fried dals, red chili, tamarind and garlic to a coarse powder.
Add fried kovakkai and grated coconut and grind to a coarse paste
Finally add sautéed onions and green chilies to the mixer and give another pulse in the mixer and the Thogayal should be coarse
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Method:
Wash and dry the kovakkai and chop it to circles. Heat a teaspoon of oil and add the chopped kovakkai and a pinch of turmeric and mix well and keep in medium flame for about 10-15 minutes till the kovakkai is slightly fried and cooked and remove from flame and keep it aside
2. Again add 1 teaspoon of oil and add the grinding ingredients and saute them till the dals turn golden brown color. Take this fried ingredients to the mixer
3. Add oil and add onion and green chillies and fry the oinons. Add a pinch of salt to fry the onions evenly and quicky
4. Grind the fried dals, red chilli, tamarind and garlic to a coarse powder.
5. Add fried kovakkai and grated coconut and grind to a coarse paste
6. Finally add sauted onions and green chillies to the mixer and give another pulse in the mixer and the thugayal should be coarse
7. The yummy mouth-watering Kovakkai thugayal is ready to serve with cooked hot rice along with a teaspoon of ghee and serve with fried vegetable or kootu or simple appalam
hi mami really ur recipes r awesome, simple and perfect. each and every dish with step by step instructions along with photos r very useful and the idea is great. thanks to ur web page. I love it.
like the taste
It came out really well, mami. Thank you very much!
hi mami really ur recipes r awesome, simple and perfect. each and every dish with step by step instructions along with photos r very useful and the idea is great. thanks to ur web page. I love it.
When to Add mustard seeds
Sorry, it was a mistake. No seasoning required.