South Indian Cuisine is extremely popular for its Variety Rice or Kalavai Sadam. These recipes are ready in a jiffy, takes less prep work and are extremely lunch box friendly, kid friendly too. Best part is that such recipes need a simple side dish, making it an ideal choice for busy mornings or lazy weekends. One such recipe, I share today, is the Kovakkai Sadam. An Ivy Gourd Rice that is No Onion and No Garlic Recipe
Some of the Rice Recipes that you can easily pack for kids tiffin or lunch box are Lemon Rice, Tomato Rice, Coconut Rice, Ellu Sadam or Sesame Rice, Curd Rice, Tamarind Rice and Capsicum Paneer Rice.
We at home totally love Kovakkai in all forms - Be it Poriyal, a spicy varuval or Kovakkai Rice. All equally relished until the very last bite.
So, when I spotted these fresh Tendli (as known in Maharashtra) in the vegetable market, I knew immediately that I had to make Kovakkai Sadam for the weekend. Gourds are great for health and Ivy Gourd is no exception.
Tips to Buy Good Kovakkai or Ivy Gourd
- Look for firm, tender and dark green variety of Tindora or Ivy Gourd. Should have no bruises or cuts.
- Avoid Cooking Ripe Tindora. Ripe Tindora is Red in colour from inside.
- Plump ones usually have ripened and do not taste good.
Kovakkai Sadam may sound very similar to the Maharashtrian Tondli Bhat Recipe. However, the South Indian version is unique with its own set of flavours and spice mix.
We (South India) rely heavily on lentils for our spice mix or "podi" recipes. The aroma of freshly ground spice mix makes Kovakkai Sadam irresistibly delicious. I stock a small batch at home for emergencies but prefer grinding it fresh, especially during weekends.
Tip - You can use the spice mix for making Brinjal Rice or Kathrikai Sadam too.
Step by Step Recipe to cook Kovakkai Sadam
- First, Wash and Soak the Rice, until the prep work is done.
- Chop the Tendli or Ivy Gourd Lengthwise. If you find this cumbersome, slice it as round discs too.
- Pressure Cook the Rice (1 cup rice - 2 cups water) {1 cup is 200 ml measurement} and the Tendli or Kovakkai separately.
- Now let us roast the ingredients for the Spice Mix
- Heat a kadhai, add 1 tsp of sesame oil.
- Now add coriander seeds, chana dal, urad dal sesame seeds, whole red chillies and fenugreek seeds or methi dana.
- Roast the ingredients and keep aside for cooling. Coarsely grind them in a mixer grinder jar.
- Once the pressure releases, heat a Kadhai, add 2 tbsp of Sesame oil and 1/2 tsp of mustard seeds.
- Allow it to crackle and then add hing or asafoetida and curry leaves.
- Now add the cooked Kovakkai with turmeric powder and salt to taste.
- Add the freshly ground spice mix, cooked Rice and Salt to taste.
- Mix everything well, cover and cook for 5 minutes on low flame until the masala flavors the rice.
- Switch off the flame and serve it piping hot with an accompaniment of your choice.
Recipe Notes -
- You can make this dish by using leftover rice too and reduce the cooking time of the recipe. Just Steam the rice for 5-7 minutes and then add it to the kadhai along with the cooked ivy gourd and spice mix.
- I have used Pondy Red chillies for the spice. It doesn't offer colour to the rice. However, if you don't prefer spice, use Byadgi red chillies or Kashmiri red chillies instead.
- You can use Basmati Rice instead of short grain rice. In case of Basmati Rice, cook it on a gas stove instead of pressure cooking. Use same quantity of water, excess can be drained.
Like I mentioned earlier, these rice varieties do not require any elaborate side dish. A simple Raita or Curd Pachadi is sufficient when eating at home. Whereas for lunch box, you can pack a stir fry vegetable of your choice.
Mixed Vegetable Raita or Potato Mint Raita are great side dish options.
Or you could opt for a Dal to add protein element to your meal. Try the Gujarati Trevti Dal {A combination of 3 lentils} and / or Methi Ambat Goad Varan {Maharashtrian Sweet and Sour Dal with methi leaves}
Kovakkai Sadam/Ivy Gourd Rice Recipe/Tindora Rice
Equipment
- Pressure Cooker
- Mixer Grinder
Ingredients
- 1 cup Rice (Ponni Raw Rice) 1 cup is 200 ml measurement
- 350 gms Tendli, Kovakkai or Ivy Gourd Sliced Lengthwise
- 3 tbsp Coriander Seeds or Dhania
- 2 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1 tbsp White Sesame seeds
- 1/4 tsp Fenugreek Seeds or Methi Seeds
- 5-6 nos. Whole Red Chillies Pondi chillies used here. See Notes.
- 2 1/2 tbsp Oil Sesame oil used here
- 1 tsp Mustard Seeds or Rai
- 1/2 tsp Turmeric powder or Haldi Powder
- Hing of Asafoetida
- Few Curry Leaves
- Salt to taste
Instructions
- First, Wash and Soak the Rice, until the prep work is done.
- Chop the Tendli or Ivy Gourd Lengthwise. If you find this cumbersome, slice it as round discs too.
- Now pressure Cook the Rice (1 cup rice - 2 cups water) {1 cup is 200 ml measurement} and the Tendli or Kovakkai separately.
- Until the rice and vegetable cooks, let us roast the ingredients for the Spice Mix
- Heat a kadhai, add 1 tsp of sesame oil.
- Now add coriander seeds, chana dal, urad dal sesame seeds, whole red chillies and fenugreek seeds or methi dana.
- Roast the ingredients and keep aside for cooling. Coarsely grind them in a mixer grinder jar.
- Once the pressure releases, heat a Kadhai, add 2 tbsp of Sesame oil and 1/2 tsp of mustard seeds.
- Allow it to crackle and then add hing or asafoetida and curry leaves.
- Now add the cooked Kovakkai with turmeric powder and salt to taste.
- Add the freshly ground spice mix, cooked Rice and Salt to taste.
- Mix everything well, cover and cook for 5 minutes on low flame until the masala flavors the rice.
- Switch off the flame and serve it piping hot with an accompaniment of your choice.
Notes
- You can make this dish by using leftover rice too and reduce the cooking time of the recipe. Just Steam the rice for 5-7 minutes and then add it to the kadhai or pan along with the cooked ivy gourd and spice mix.
- I have used Pondy Red chillies for the spice. It doesn't offer colour to the rice. However, if you don't prefer spice, use Byadgi red chillies or Kashmiri red chillies instead.
- You can use Basmati Rice instead of short grain rice. In case of Basmati Rice, cook it on a gas stove instead of pressure cooking. Use same quantity of water, excess can be drained.
Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘I’ and I chose my key ingredient ‘Ivy Gourd’ to make a delicious South Indian Rice Recipe - Kovakkai Sadam or Ivy Gourd Rice Recipe.
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Vidya Narayan