KOVAKKA THORAN - STIR-FRIED IVY GOURD
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| IVY GOURD/KOVAKKA |
Ivy Gourd or the Scarlet Gourd is a Perennial climber, with 5 lobed Leaves, White Flowers & small Cucumber/Melon like Vegetable. An age-old vegetable originally domesticated since ancient times in India, and the wild form of the species is native to Southern, Eastern & South-East parts of Asia & Africa & Australia. Ivy Gourd belongs to Pumpkin family. This Tropical plant is an aggressive climber and a very difficult plant to control. The Vegetable serves best when cooked.
Ivy Gourd is widely used in Indian cooking. It is called as Kovakkai in Tamil, Kovakka in Malayalam, Donda Kaya in Telugu, Tonde Kayi in Kannada, Tindora/Kundru in Hindi, Marathi, Konkani, Gujarati & Urdu. Snake Gourds can be used in curries, stir-fries or sometimes converted into fritters. This vegetable can also be cooked as Kootu along with Dhals. It is also cooked stuffed with Masalas. It is also used while making Sambar.
Some Cuisines use this Vegetable raw. It can also be converted into a Pickle. Southeast Asian Cuisine uses both the Vegetable & the Leaves in their cooking. Ivy Gourd is widely used in Thai Cooking. Kaeng jued tum lueng is a Clear Soup prepared with Ivy Gourd Leaves/ Ivy Gourd in it. Curries like Kaeng Khae/Kaeng Lieng are much prevalent in Thai Cuisine.
Ivy Gourd contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein. Ivy gourd is rich in beta-carotene that ensures the optimal functioning of the heart and prevents heart ailments. It is rich in Vitamin B1, B2 & Minerals like Calcium & Iron. This vegetable is loaded with health benefits. The fruits of ivy gourd are used in preparing traditional medicines for effectively treating several diseases and infections. The leaves of this climber contain mast cell stabilizing and antihistamine properties.
- It can reduce Fever
- Treat Jaundice
- Hydrate the body
- Detoxifies the body
- Improves Digestion
- Relieves Constipation
- Strengthens the Immune System
- Relieves Osteoarthritis
- Helps to reduce the risk of Diabetics
- Aids in Weight Loss
- Improves & strengthens the Hair
Kovakka/Ivy Gourd Thoran is a simple Kerala Style stir fry prepared with finely chopped Ivy Gourds usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Kovakka/Ivy Gourd Thoran can easily be squeezed into your Sadhya item.
Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:
- Cabbage Thoran
- Cabbage, Carrot & Beans Thoran
- Achinga Payar/Long Beans Thoran
- Cheera/Spinach Thoran
- Beetroot Thoran/Poriyal
- Vendakka/Okra Thoran
- Pavakka/Bitter Gourd Thoran
- Cheru Payar Parippu/Yellow Moong Thoran
- Cheru Payar/Green Moong Thoran
- Kovakka/Ivy Gourd Thoran
- Padavalanga/Snake Gourd Thoran
- Mathanga/Yellow Pumpkin Thoran
- Vazhakoombu/Plantain Flower Thoran
- Chena Thoran/Chena Upperi
For more recipes on SADHYA, click here...
Cuisine - Kerala(South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes
HOW TO COOK KOVAKKA THORAN/STIR-FRIED IVY GOURD
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| KOVAKKA THORAN - STIR-FRIED IVY GOURD |
INGREDIENTS :
Ivy Gourd/Kovakka - 2 CupsShallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch
For Tempering :
Mustard Seeds - 1 TspnBengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.
METHOD :
- Clean, wash & cut the ends of the Ivy Gourd/Kovakka.
- Chop the Ivy gourd finely and keep it aside.
- Finely chop Shallots, Green Chillies & Garlic.
- Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
- Add chopped Ivy Gourd/Kovakka along with a dash of Salt & a pinch of Sugar.
- Cover and cook briefly.
- Add in grated Coconut and mix well.
- Cook for a while on a low flame.
- Ivy Gourd/Kovakka Thoran can be served along with Rice & Curry or as one of the side dishes in a Sadhya.
NOTES :
- Can add a pinch of Turmeric if preferred.
- Some do not add Onions & Garlic while cooking for a Sadhya.
- Adding Garlic is truly optional.
- I have used Coconut Oil in the recipe, can use any other vegetable oil.
Interested growing your own Ivy Gourd Plant?
Buy Ivy Gourd/Kovakka/Tindora Seeds
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