One side -dish and one rice based dish over with kovakkai. So what next??? A thogayal which will go very well with dosas and idlis and also with chapathi. I have heard that brahmins dont eat kovakkai- believing on some story that is part of a novel. It seems in the novel, parayi petta panthirukulam which translates as "twelve kulams born of a Pariah Woman", it is said that kovakkai is a vegetable that came from cow's milking organ (yeah it does look similar). So brahmins don't eat it it. If this is true, I would say they are missing a very nutritious vegetable.
Apart from their delightful taste kovakkai or Ivy gourd is a good source of nutrients, vitamins and minerals. This vegetable is also known for its anti-oxidant content and it has been used in ayurveda for centuries as an anti-bacterial and anti-triglyceride agent. I wonder how I missed this vegetable in my blog all these days!!
I had this thogaiyal with dosas and loved it. We can actually use this as a spread for breads also or spread it in chapathi and roll it for tiffin box. Watch out for this dosas. They are part of my next ingredient in-line :-)
Ingredients:
Kovakkai (Ivy gourd) - 100 grams
Red chillies - 4 nos
Cumin seeds - 2 tsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Tamarind - small gooseberry size
Coconut (grated) - 4 tbsp
Onion - 1 no
Salt - to taste
Coriander leaves - few
Garlic - 2 pods
Method:
- In a pan add 1 tsp oil and fry the curry leaves, channa dal, urad dal, red chilly.
- When the dals turn golden brown add the cumin seeds and tamarind and put off the flame and allow this to cool.
- In the pan, add the kovakkai and cook it covered in a medium flame for 7 to 8 minutes. You can also half-cook the tindora in oven for 5 minutes.
- When this cools down, grind it in a mixer along with the roasted dal mix.
- Add coconut and salt while grinding.
- Later add chopped onions and chopped coriander leaves and grind coarsely.
- I did not add water while grinding. If needed sprinkle little water and grind.
Kovakkai thogaiyal is ready!!! You can also enjoy this with hot rice and a smear of gingelly oil.
Notes:
Onion and coriander leaves can be avoided.
If you want just temper with mustard seeds at the last before serving.
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