Showing posts with label Tonde Kai. Show all posts
Showing posts with label Tonde Kai. Show all posts

Thursday, January 28, 2016

Tonde Kai Palya (Ivy Gourd Dry Curry)

Tonde Kai Palya/Ivy Gourd Dry curry is a side dish. Palya (Dry curry) and Tonde kai means Ivy gourd,
Ivy Gourd is known in different names like, baby watermelon, little gourd, tindora, Tonde Kayi (Kannada) Kovakka (Tamil), Dondakaya(Telugu), Tendli or Tondli (Marati), Kunduri (Oriya)  and kundri/Kovai or Kovakkai in Malayalam.
In Dakshina Kannada or South Karnataka (Udupi, Mangalore etc ), we do prepare this Tondekai Palya on a Yugadi Festival Day. (Soura Yugadi). Fresh cashews are added to this curry. One mor dish Kadale - Tonde kai gasi  (Ivy Gourd - Channa thick curry) is also very famous in South Canara. (South Part of Karnataka).


We can have this curry with so many main dishes like, Plain or masala rice, chapati, poori, rotti , naan, roti and even dosas. In Maharastra, Rice Palav prepared using this vegetable is very famous.
Lets see some benefits of eating Ivy gourd in our diet.
Ivy gourd helps to control diabetes. It contain Vitamin A (beta carotene). Ivy gourd has an excellent source of protein and fiber. It helps to treat people who supper from bowel movements. Ivy gourd has good source of vitamins which is essential for human body. It is a rich source of Vitamin C, Vitamin B 1 and B 2 and Vitamin A. It has some amount of anti oxidant properties.
Tonde Kai Palya has no onions or garlic in it. We can prepare them on any day. Be it a festival or fasting or a normal day or party time.This Palya goes well with all items. It is a simple and easy curry that anyone can prepare it very quickly.
Lets see the recipe Now :

Things Needed :

Tonde Kai/ Ivy gourd : 1/4 Kg
Red chilly : 2 to 3
Turmeric Powder : a pinch
Coconut : 2 Tablespoons
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoons
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Salt : As required
Ondelaga Leaves  ( Gotu Kola leaves) : 1 Handful

Method :

1. Wash and cut tonde kai in to pieces, (according to your wish). Put it in a bowl of water.
2. Wash and cut ondelaga /Gotu Kola leaves into thin and keep it aside.
3. Grate coconut and keep it aside. Cut red chilly in to pieces and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Add red chilly pieces
5. Let mustard seeds splutter. Add curry leaves.

6.  Remove all the tondekai pieces from water and add it to the seasoning.
7. Mix it well and fry for 2 minutes. Add water (1/2 cup) and cook till they turn soft.
8. Let all the moisture disappear. Add turmeric powder and salt. Mix it well and cook on low flame.
9. Now add grated coconut the dry curry. Add cut Ondelaga leaves and mix it well.
10. Shift the cooked Tonde Kai dry curry to a serving bowl. Palya is ready to serve.

Note :

Cut ondelaga leaves into thin. Using ondelaga (one leaf in each branch ) is optional. You can use coriander leaves. Eating ondelaga leaves helps in circulating and purifying blood in our body. You can also cook tonde kai first and then season it. Cook till the vegetable is soft. Adding onions and
garlic is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Sunday, May 26, 2013

Tondekao - Southe Kai Majjege Huli.

Tonde kai Majjige huli/Curd curry goes well with plain or any masala rice and rotis of different varieties, with dosas and rotti.
Tonde Kai/Ivy Gourd is  also called as tindly  or Thindora, and in Tamil they call as Kovekai . Ivy gourd in English. Normally its said that  this perticular vegetable is good for diabetics and helps to regulates the blood sugar.
Tondekai Southekai Majjege huli is a simple and an easy dish.
No Garlic or No Onion is added in this curry. 

Things Needed : 

Tonde Kai: 2 cups.
Southe kai ( Cucumber ) : 1 Cup.
Green Chillies: 3 to 4.
Coconut : 1/2 cup.
Mustard Seeds : 1/4 Tea spoon.
Jeera: 1/4 Tea spoon.
Salt : to taste.
Turmeric : Pinch.
Curd .( Yogurt) : 1 Cup.
Curry Leaves : 6 to 8.
Coriander Leaves: 2 Table spoons.
Ingh : a pinch.
Ghee or Coconut Oil: 1 Tea spoon.

Method : 

1.  Wash and cut Mangalore southe kai/ Bannada southe and put it in a bowl of water.3. 
2. Wash and cut tonde kai/ivy gourd and boil till they are soft. ( 8 to 10 minutes).  Keep it aside.
3. Grate coconut and grind it with little water.
4. Keep a big pan on the fire . Add cooked vegetables. Add slit green chilly. Add turmeric.
5. Mix it well and let it boil for 2 to 3 minutes. Add ground coconut and mix it well.
6. Let it cook for 2 to 3 minutes. Put off the fire.
7. Add mustard seasoning and shift the curry to a serving dish. Add coriander leaves.

8. Add a bowl of curd and mix it well and serve with the main dish you have prepared.

Note:

The curry should be thick . Do not add much water while grinding or while cooking. Adding curd when the curry is cool is to avoid the curd to be curdled. ( curd becomes some what spoiled milk and won't look good and tasty). Adding curd at the end will keep the curry without turning savoury. 
Serves : 3 to 4 
Time : 20 Minutes.