Kovakkai Sadam Recipe
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5 from 7 votes

Kovakkai Sadam/Ivy Gourd Rice Recipe/Tindora Rice

Step by Step Recipe to Make Kovakkai Sadam at home. An easy, delicious Variety Rice Recipe ideal for Tiffin Box or Lunch Box at work. Serve it with Raita, Dal or plain curd.
Course Main Course
Cuisine South Indian
Keyword Ivy Gourd Rice, Kovakkai Sadam, Lunch Box Recipes, No Onion No Garlic Recipe, South Indian Rice Variety, tindora rice, Vegan Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Vidya Narayan



  • 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


  • 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.


  • 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.