Sunday, March 17, 2013

Ivy Gourd Chutney (Kovakai Chutney)

Ivy Gourd is commonly used in South Indian cooking. We call it Kovakai. I have usually tasted Kovakai Chutney at the Andhra Mess that I normally eat from. We make different dishes from this vegetable, but never the chutney, so I thought I'd give it a shot. I found this recipe online and made slight variations to the original recipe. But I really do not remember whose blog I found this recipe on to actually thank the source.


  • Ivy Gourd (Kovakai) - 15-20
  • Red Chilly - 3
  • Green Chilly - 2
  • Garlic - 6-7 cloves
  • Curry Leaves - 2 sprigs
  • Broken Urid Dal - 1 tsp
  • Channa Dal -2 tsp
  • Ground Nuts - 3 tbsp (optional)
  • Tamarind - small size
  • Oil
  • Mustard Seeds - 1 tsp
  • Red Chilly - 1 
  • Salt to taste

  1. Cut the ivy gourd into small pieces (helps cook faster)
  2.  Heat oil in a skillet.
  3. Add the urid dal and channa dal and fry till its starts getting brown
  4. Add the red chilly, tamarind, garlic, green chilly and mix for some time.
  5. Add the ground nuts in case you are using them.
  6. Add the cut ivy gourd and fry till the ivy gourd is cooked well enough.
  7. Cool and grind to a fine paste in a mixer with salt and set aside.
  8. Heat oil in a small pan. Splutter mustard seeds, add the curry leaves and the other red chilly and mix with the ground chutney.

You can have this with rice or roti's. You can adjust the chilly according to your spice tolerance. Some people also add jaggery to this. Incase you have a sweet tooth and would  like it to be slightly sweet, add the jaggery while grinding.

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