Kovakkai Curry Recipe | Tindora Recipes

Kovakkai Curry Recipe
This kovakkai curry is a great side dish for rice and even for chapathi's. Tindora / Ivy gourd / Kovakkai makes only a rare appearance in my kitchen as both hubby and me are not a big fan of it.This is one of the easy and quick curry that you can make in a jiffy...Now lets get on to learn this easy kovakkai curry.

Kovakkai Curry Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: SSouth Indian

Kovakkai(Tindora) - 2 cups sliced thin
Big Onion - 1/2 finely chopped
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Salt - to taste

To grind to a paste:

Tomato - 1 big sized chopped roughly
Big Onion - 1/2 roughly
Fennel seeds - 1/2 tsp

To temper:

Oil - 3 tsp
Mustard seeds - 1 tsp
Urad Dal - 3/4 tsp
Curry leaves - a sprig
Tindora Curry


  1. Rinse tindora well, trim both the ends.Then slice it as fine as possible as shown in the pic, Set aside. Grind together onion tomato with fennel seeds to a fine paste, set aside. Heat oil in  pan - add the items listed under 'to temper' let it splutter then add onion and fry till slightly browned.Kovakkai Curry Recipe - Step1
  2. Them add the tomato-onion paste along with spice powders and fry till raw smell of tomatoes leave.Then add the veggie and saute and cook for 2mins until the masalas blend well with the veggie.Add required salt.Kovakkai Curry Recipe - Step2
  3. Add water till immersing level and cook keeping it covered. Once it turns soft, let it cook for 3mins until the curry becomes dry.Switch off.Kovakkai Curry Recipe - Step2
Serve with hot rice and any kuzhambu of your choice.

My Notes:

Tindora Curry