Kovakkai Thogayal Recipe for Rice – Ivy Gourd Chutney. Easy and tasty thogayal recipe made with roasted Ivy Gourd. Recipe with step by step pictures and video.
Here are tools and ingredients you can buy online for making this recipe Heavy Duty Indian Mixie Granite Saute Pan
Here is the video of how to make Kovakkai Thogayal for Rice – Ivy Gourd Chutney
Here is how to make Kovakkai Thogayal for Rice – Ivy Gourd Chutney Prep the Kovakkai / Ivy Gourd When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour. There are various folklore tales which say that ripe kovakkai is poisonous. But I have cooked it at times and I have survived to tell this story. So nothing is going to happen if you consume ripe kovakkai. But its not going to be very tasty and you might need a Gelusil or Tums later. So try avoiding the ripe ones. The ripe ones will be bright orange in colour inside. Discard those. If its light orange, its ok. You can use in the recipe.
Wash and prep the kovakkai. Remove the tops and slice each kovakkai into four.
We will be using Indian sesame oil / Nalla Ennai for making this recipe. Roast the kovakkai in a teaspoon of oil until the skin is slightly charred here and there. It will take about 7-8 minutes. Remove the roasted kovakkai to a plate. Set aside to cool.
In the same pan, add in a teaspoon of oil. Add in the cumin seeds, toor dal, urad dal, red chillies, curry leaves and tamarind. Saute on a low flame. Chillies will fluff up in a few seconds. Remove the fluffed up chillies to a plate. Continue to roast the lentils till the lentils are golden. Once the lentils are golden, remove the mixture to a plate.
In the same pan, add in a teaspoon of oil. Add in the sliced Indian shallots / sambar onions and the country garlic. If you cannot get country garlic, regular garlic can also be used. Country garlic cloves are very small and flavourful. Roast the shallots and garlic till the garlic is nice and golden.
Add in a country tomato and saute for a few minutes till the tomatoes are mushy. Add in the salt, jaggery and asafoetida. Saute for a minute. Finally add in the fresh shredded coconut and saute for a minute more. Remove the mixture and set aside to cool.
Grind everything to a paste. Grind to a coarse texture. Do not add any water while grinding the chutney / thogayal.
Tempering the Kovakkai Thogayal
Heat oil in a small kadai and add in the garlic cloves. Roast the garlic cloves till golden. Add in the mustard seeds, curry leaves and gundu chillies. Saute for a few seconds. Add the tempering to the chutney / thogayal.
Serve the kovakkai thogayal with rice. The thogayal can be stored in the refrigerator for up to 3-4 days.
Main Ingredients for Kovakkai Thogayal
3 teaspoon Indian sesame oil (divided) 500 grams Kovakkai / Ivy Gourd 1/2 teaspoon cumin seeds 2 tablespoon toor dal 2 tablespoon urad dal 4 dried red chillies 1 sprig curry leaves 1/2 gooseberry sized tamarind 1/3 cup sliced Indian shallots 2 pods country garlic 1 tomato, diced 1 teaspoon salt 1/2 teaspoon jaggery 1/4 teaspoon asafoetida 1/4 cup fresh shredded coconut
Tempering Kovakkai Thogayal
2 teaspoon Indian sesame oil 10 cloves country garlic 1/4 teaspoon mustard seeds 1 sprig curry leaves 3 gundu chillies
Wash and prep the kovakkai. Remove the tops and slice each kovakkai into four.
Roast the kovakkai in a teaspoon of oil until the skin is slightly charred here and there. It will take about 7-8 minutes. Remove the roasted kovakkai to a plate. Set aside to cool.
In the same pan, add in a teaspoon of oil. Add in the cumin seeds, toor dal, urad dal, red chillies, curry leaves and tamarind. Saute on a low flame. Chillies will fluff up in a few seconds. Remove the fluffed up chillies to a plate. Continue to roast the lentils till the lentils are golden. Once the lentils are golden, remove the mixture to a plate.
In the same pan, add in a teaspoon of oil. Add in the sliced Indian shallots / sambar onions and the country garlic. Roast the shallots and garlic till the garlic is nice and golden.
Add in a country tomato and sauté for a few minutes till the tomatoes are mushy. Add in the salt, jaggery and asafoetida. Saute for a minute. Finally add in the fresh shredded coconut and sauté for a minute more. Remove the mixture and set aside to cool.
Grind everything to a paste. Grind to a coarse texture. Do not add any water while grinding the chutney / thogayal.
Tempering the Kovakkai Thogayal
Heat oil in a small kadai and add in the garlic cloves. Roast the garlic cloves till golden. Add in the mustard seeds, curry leaves and gundu chillies. Saute for a few seconds. Add the tempering to the chutney / thogayal. Serve the kovakkai thogayal with rice. The thogayal can be stored in the refrigerator for up to 3-4 days.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients for Kovakkai Thogayal
3 teaspoon Indian sesame oil (divided) 500 grams Kovakkai / Ivy Gourd 1/2 teaspoon cumin seeds 2 tablespoon toor dal 2 tablespoon urad dal 4 dried red chillies 1 sprig curry leaves 1/2 gooseberry sized tamarind 1/3 cup sliced Indian shallots 2 pods country garlic 1 tomato, diced 1 teaspoon salt 1/2 teaspoon jaggery 1/4 teaspoon asafoetida 1/4 cup fresh shredded coconut
Tempering Kovakkai Thogayal
2 teaspoon Indian sesame oil 10 cloves country garlic 1/4 teaspoon mustard seeds 1 sprig curry leaves 3 gundu chillies
Wash and prep the kovakkai. Remove the tops and slice each kovakkai into four.
Roast the kovakkai in a teaspoon of oil until the skin is slightly charred here and there. It will take about 7-8 minutes. Remove the roasted kovakkai to a plate. Set aside to cool.
In the same pan, add in a teaspoon of oil. Add in the cumin seeds, toor dal, urad dal, red chillies, curry leaves and tamarind. Saute on a low flame. Chillies will fluff up in a few seconds. Remove the fluffed up chillies to a plate. Continue to roast the lentils till the lentils are golden. Once the lentils are golden, remove the mixture to a plate.
In the same pan, add in a teaspoon of oil. Add in the sliced Indian shallots / sambar onions and the country garlic. Roast the shallots and garlic till the garlic is nice and golden.
Add in a country tomato and sauté for a few minutes till the tomatoes are mushy. Add in the salt, jaggery and asafoetida. Saute for a minute. Finally add in the fresh shredded coconut and sauté for a minute more. Remove the mixture and set aside to cool.
Grind everything to a paste. Grind to a coarse texture. Do not add any water while grinding the chutney / thogayal.
Tempering the Kovakkai Thogayal
Heat oil in a small kadai and add in the garlic cloves. Roast the garlic cloves till golden. Add in the mustard seeds, curry leaves and gundu chillies. Saute for a few seconds. Add the tempering to the chutney / thogayal. Serve the kovakkai thogayal with rice. The thogayal can be stored in the refrigerator for up to 3-4 days.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/kovakkai-thogayal/
Eat the Rainbow Series – Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry. Recipe with step by step pictures and video. Healthy everyday recipe loaded with vegetables.
We have been trying to eat a variety of colours of fruits and vegetables everyday at home. Renowned doctor Mark Hyman calls this as “eating the rainbow” everyday. “Color is the language of the plant kingdom, so be sure to incorporate an array of colorful plant foods into your diet!”. The colorful plants are rich in phytonutrients, antioxidants and all things good for you!!! The fiber in the plants can also keep your gut healthy. Eating a lot of veggies keeps us satiated for a long time and one can eat a lot of it without having to worry about calories.
Today I made a simple carrot and cabbage rice. To go along I made a stir fry with tofu and veggies. This is a guilt free happy meal. I have used white basmati rice today. One can also use brown rice to make the same recipe.
Here are the things you can buy online for making this recipe Basmati Rice Veggie Stock Cube Peri Peri Seasoning Tomato Ketchup Carbon Steel Wok
Here is the video of Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Here is how to make Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute.
Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes.
Add in the rice and mix well to combine.
Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft.
Add in the diced mushroom and cook for a few minutes till the mushrooms are soft.
Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute.
Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute.
Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes.
Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready.
Serve the Carrot and Cabbage rice with Tofu and Veggies. This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
Carrot and Cabbage Rice
1 cup basmati rice 1.5 cups water
1 teaspoon Indian sesame oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoon spring onion, white part 1 cup carrot, finely chopped 1 cup cabbage, finely chopped 1 veggie stock cube 1/2 teaspoon salt 1 teaspoon peri peri seasoning 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Tofu with Veggies
1 tablespoon Indian sesame oil 1 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, finely chopped 1 cup button mushroom, diced 1/2 cup green bell pepper, finely chopped 1 cup sweet corn 1 cup green peas 2 tablespoon tomato ketchup 2 tablespoon chilli garlic sauce 2 tablespoon soy sauce 200 grams tofu, cubes 1 teaspoon corn starch 1 cup water 1/4 cup spring onions, finely chopped 2 tablespoon coriander leaves, finely chopped
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute. Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes. Add in the rice and mix well to combine. Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft. Add in the diced mushroom and cook for a few minutes till the mushrooms are soft. Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute. Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute. Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes. Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready. Serve the Carrot and Cabbage rice with Tofu and Veggies.
This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
