Kovakkai rice, tindora rice, ivy gourd rice, dondakaya annam. A simple and comforting rice dish made with kovakkai/tindora and freshly ground spices.
Ivy gourd/kovakkai is a favorite vegetable in our family. I cook it often mainly because of it health benefits. Since I am a working mom, I try to make ivy gourd stir fry at least twice a week. All I do it marinade sliced ivy gourd with turmeric powder, chilli powder and saltfor 15 minutes. Then, I saute it in a tablespoon of oil. My family loves this stir fry a lot.
During weekends, if I still have leftover ivy gourd, then I will make kovakkai rice and serve it with spicy poriyal/side dish.
1. In a small pan, heat one teaspoon of oil. Add a teaspoon of mustard seeds, a teaspoon of urad dal, a of bengal gram, asafoetida, red chillies, and sesame seeds. When dals turn golden brown, remove from fire and cool it down. Grind it to a coarse powder.2. In a wide-bottomed pan, heat two teaspoons of oil. Add half teaspoon of mustard seeds and when it starts spluttering, add half teaspoon of urad dal and half teaspoon of bengal gram. When dals turn golden brown, add peanuts, cashew nuts, and chopped onions. Add green chillies and curry leaves.3. When onions turn light brown, add sliced kovakkai and turmeric powder. Stir well. Now add chilli powder (optional) and salt. Fry for 4 to 5 minutes until kovakkai becomes soft. Then, add the ground coarse powder. Stir well for 3 to 4 minutes.4. Add steamed rice and lemon juice. Sprinkle a teaspoon of oil and mix once.Now, kovakkai rice is ready! Serve with pickle, thuvaiyal, chutney and poriyal.