KOVAIKKAI THUVAIYAL [IVY GOURD CHUTNEY]

Most people do not use this vegetable in their kitchen as it is not very popular among ladies. But there are so many minerals and vitamins in ivy gourd. And diabetic people can take it as a salad with curd as it helps to reduce sugar levels. It is also very helpful to mouth ulcers. Here I am going to write about a chutney with ivy gourd, which is known as  Kovaikkai in Tamil...

கோவைக்காய் துவையல்: 

Ingredients needed: 

Kovaikkai -10

Sambar onions- a handful

Tomato-2

Red chillies-4

Tamarind- small gooseberry size

Curry leaves- 10

Chopped coriander- 1 tbsp

Black gram-2 sp

Asafoetida powder- half sp

Gingelly oil- 2 tbsp 

Procedure: 

Heat a kadai and pour 1 tbsp of oil.

Toss in finely sliced ivy gourd and fry them finely on medium fire to golden brown.

Let them cool.

Again pour 2 tbsp of oil and add the black gram.

When they turn to golden brown add the sambar onions and the red chillies.

Fry them well and then add the tomatoes, asafoetida powder, curry leaves and the coriander leaves.

Cook until the tomatoes are mashed well. 

When cooled grind them all coarsely with the tamarind and salt.

If needed, tempering with mustard seeds can be added.

KOVAIKKAI THUVAIYAL [IVY GOURD CHUTNEY]

Most people do not use this vegetable in their kitchen as it is not very popular among ladies. But there are so many minerals and vitamins in ivy gourd. And diabetic people can take it as a salad with curd as it helps to reduce sugar levels. It is also very helpful to mouth ulcers. Here I am going to write about a chutney with ivy gourd, which is known as  Kovaikkai in Tamil...

கோவைக்காய் துவையல்: 

Ingredients needed: 

Kovaikkai -10

Sambar onions- a handful

Tomato-2

Red chillies-4

Tamarind- small gooseberry size

Curry leaves- 10

Chopped coriander- 1 tbsp

Black gram-2 sp

Asafoetida powder- half sp

Gingelly oil- 2 tbsp 

Procedure: 

Heat a kadai and pour 1 tbsp of oil.

Toss in finely sliced ivy gourd and fry them finely on medium fire to golden brown.

Let them cool.

Again pour 2 tbsp of oil and add the black gram.

When they turn to golden brown add the sambar onions and the red chillies.

Fry them well and then add the tomatoes, asafoetida powder, curry leaves and the coriander leaves.

Cook until the tomatoes are mashed well. 

When cooled grind them all coarsely with the tamarind and salt.

If needed, tempering with mustard seeds can be added.

கார சட்னி

There are so many varieties of kaara chutneys are prepared in every house at Tamilnadu. Kaara chutneys are always prepared with small or big onions, red chillies, tamarind, tomato and garlic flakes. But the ratios are always different. Some people do not still accept the chutneys ground in mixi. They only prefer the chutneys ground in Ammi even in these days. This chutney is very different and tasty. This will be very delicious to accompany with crisp dosas.

 KAARA CHUTNEY

Ingredients needed: 

Red chillies [de-seeded]-10

Small onions-15

Tamarind- a small gooseberry size

Tomato [medium size]- 2

Small garlic flakes-8

Gingelly oil-4 tbsp

Salt to taste

Mustard seeds- half sp

Split black gram- half sp 

Procedure: 

Heat a pan and pour the 3 tbsp of oil.

First fry the onions with the red chillies to golden brown.

Then add the tomatoes with the garlic.

Fry them well until the oil floats on top.

When cooled grind the a little coarsely with the tamarind and salt.

Again heat a pan and pour the remaining oil.

Add the mustard seeds and when they splutter add the black grams and fry them to gold brown.

Pour this in the chutney and mix well.

RIDGEGOURD MINT CHUTNEY:

I like to add ridge gourd either in sambar or in any kothsu varieties. But Chutneys with ridge gourd are always tasty. This ridge gourd mint chutney will be delicious with crisp doas.

பீர்க்கை புதினா சட்னி

Ingredients:

Chopped ridge gourd- 3 cups
Mint leaves- a handful
Shredded coconut- half cup
Red chillies-6
Tamarind- a small lime size
Salt to taste
Oil- 3 tbsp

Procedure:

Fry the vegetable along with the mint in the oil until the ridge gourd becomes soft.
Add the red chillies and the coconut and fry for a few minutes.
When cooled, grind them with the tamarind and salt to a coarse paste.
The delicious ridge gourd mint chutney is ready to serve!!

AVASARA CHUTNEY

Even though this chutney has tomatoes and onions, we always call this chutney in this name as this chutney can be prepared very quickly. In addition to that, this chutney tastes delicious especially with crisp dosas.

அவசர சட்னி

Ingredients:

Onions-2
Big tomato-1
A small lime-sized tamarind
Red chillies-8 to 10
Sambar onions [finely chopped]-6
Curry leaves- 4
Chopped coriander- 1 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Gingelly oil- 2 tbsp
Asafetida powder- half sp
Salt to taste

Procedure:

Grind the onions, tomato, red chillies and the tamarind to a fine paste.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter, add the black gram, greens and the asafetida powder.
Fry for a few minutes and then add the chopped onion.
Fry the onion to golden brown.
Pour this to the chutney and mix well.
The tastiest avasara chutney is ready now

TOMATO KURMA

This is a different kurma with less spices. It will be delicious as an accompaniment for aappam and idiyappam varieties.

தக்காளி குருமா


Ingredients:

Tomatoes [medium size]-4[chopped]
Onion-1[sliced]
Finely chopped coriander-2 tbsp
Mint- 10 leaves
Split green chillies-4
Bay leaves-2
Cardamom-2
Cinnamon-1 piece
Fennel seeds- half sp
Oil- 3 tbsp
Shredded coconut- a handful
Cashew nuts-10
Salt to taste

Procedure:

Pour the oil in a pan and heat it.
Add the cardamoms, cinnamon, bay leaves and the fennel seeds.
When they start to splutter add the onion with the green chilies and fry them for a few minutes.
Add the tomatoes with the greens and cook them until they are mashed to a paste well and the oil floats on the surface.
Grind the coconut with the cashew nuts to a fine paste and add this to the tomato mixture.
Add enough salt and water and boil them for a few minutes up to desired consistency.
The delicious tomato kuruma is ready now!

RADISH COCONUT CHUTNEY

This is a fine side dish for idli and dosa varaities! If the radish is fresh, no body will believe that the chutney has radish in it!

முள்ளங்கி தேங்காய் சட்னி

Ingredients:

Chopped radish pieces- 4 small cups
Shredded coconut- 2 cups
Tamarind- a marble size
Split black gram- 4 tsp
Green chillies-5
Asafetida- a small pea size
Salt to taste
Mustard seeds- 1 tsp
Curry leaves-a few
gingelly oil-2 tbsp

Procedure:

In a tsp of oil fry the black gram and the asafetida to golden brown.
Fry the green chillies for a few seconds.
Grind all the ingredients with salt to a coarse paste.
Heat the remaining oil in a sauce pan.
Add the mustard seeds and curry leaves.
When they splutter, pour the tempering in the chutney.
Mix well.
The delicious Radish chutney is ready now!

COCONUT MASALA CHUTNEY

There are so many varieties in coconut chutneys. This one is very different chutney using onion and tomato for the tempering.

தேங்காய் மசாலா சட்னி

Ingredients:

Shredded Cococnut-1
Tamarind- a small gooseberry size
Green chillies-6
Gram dal- 3 tbsp
Salt to taste
Finely chopped small onions- half cup
Finely chopped tomato- one cup
Finely chopped coriander leaves- 2 tbsp
Fennel seeds- half sp
Gingelly oil- 3 tbsp

Procedure:

Grind the coconut with the green chillies, tamarind and gram dal with enough salt to a coarse paste.
Heat a pan and pour the oil.
Add the fennel seeds and when they splutter add the onion and fry well.
Add the tomatoes with the coriander leaves.
Fry them until the tomatoes become soft ands the oil floats on top.
Pour this on the coconut chutney and mix well.
Tasty coconut chutney is ready for the break fast now!

RIDGE GOURD KOTHSU

பீர்க்கங்காய் கொத்சு

This ridge gourd kothsu is a delicious accompaniment for dosai and idli. The final gravy must not be very thick. Nowadays the ridge gourds sometimes are having bitter taste. Hence it is better to taste it before cooking.


Ingredients:


Green gram- 1 cup
Ridge gourd- half kilo
Slit green chillies-3
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half tsp
Chopped onion- half cup
Crushed tomato- 2 cups
Tamarind- a lime size
Sambar powder- half tsp
Salt to taste
Oil- 4 tbsp
Curry leaves- 1 arc
Chopped coriander- half cup


Procedure:


Soak the tamarind in 2 cups of water for half an hour and then extract its juice.
Boil the green gram with the turmeric powder and enough water until it is almost cooked.
Cut the ridge gourds in to 1cm cubes and add them to the boiling green gram with the green chillies.
When the vegetable is cooked well put off the fire and mash them finely with a potato masher.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion with the asafetida powder and fry them for a few seconds.
Then add the tomato with the greens and cook them until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract and allow it to boil for a few minutes.
Now add the cooked vegetable with enough water and sprinkle the sambar powder.
Boil the kothsu for five minutes.