Wednesday, 7 September 2016

Kovakkai Thogayal

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 :-)


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


  • 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.


Onion and coriander leaves can be avoided.
If you want just temper with mustard seeds at the last before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


  1. Wow ! This sounds so flavorful and absolutely new for me . Totally loved it , ivy gourd rocks man !

  2. I add some peanuts instead of coconut to this chutney. Nice flavorful chutney to serve with dosa or even rice.

  3. Never knew that chutney can be made with kovakkai. This looks like a perfect side dish for curd rice..

  4. nice chutney option, would love to try

  5. Can have two more dosas or idlies with this thogayal, fingerlicking goodness.

  6. my fav.. I love this with rice. Hot rice with this chutney with a dollop of ghee and chips.. heaven

  7. Such an interesting thogyal with Kovakkai.

  8. I have never heard of kovakkai thogayal and this sounds like such a wonderful idea. Lovely recipe with kovakkai!

  9. This is our favorite way of eating this vegetable..good one..

  10. We love this thogayal, made this for April BM as part of my dosa n sides series. Looks delicious and nice way to sneak this iron-rich veggie to fussy kids!! :)

  11. What an interesting thogayal with kovakkai. It looks delicious.

  12. Never heard of making ivy gourd like this. New recipe that looks really interesting!

  13. We make the chutney in a different way and I am loving the texture you got there. It almost looks like powder.