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Kovakkai Aur Kadalai Paruppu
🇮🇳 Indian Vegetarian

Kovakkai Aur Kadalai Paruppu

🇮🇳 Indian

Ivy gourd cooked with chana dal, the Tanjore-style dry kura with bite. Simple, spiced straight-talk food — no gravy to hide behind. Serve hot with rotis, dal and a wedge of lemon.

Prep 20 min Cook 26 min Serves 4 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1, finely chopped
  • Tomato2, chopped
  • Green Chili1-2, slit
  • Cumin Seeds1 tsp
  • Chickpeas1 cup, soaked overnight
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Curry Leaves2 sprigs
  • Red Chili Powder1 tsp
  • Coconut Oil1 cup, chopped
  • Ivy Gourd (Kovakkai)2 cups, slit

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Dice the ivy gourd (kovakkai) uniformly, toss with a pinch of salt and let it sit while the masala comes together.

  2. 2

    Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.

  3. 3

    Tip in the ginger garlic paste and green chilies, then the spices — fry until the oil separates at the edges.

  4. 4

    Add the ivy gourd (kovakkai) and the chickpeas, toss to coat in the masala, cover and cook on low, stirring twice, until tender.

  5. 5

    Kill the heat, stir through the cilantro and the curry leaves, and rest five minutes before serving.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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