Wednesday, January 20, 2010


This is a side dish that works both with roti or rice. Ahem! I created it :)


Ivy Gourd - கோவக்காய் - थिनडली - ½ kg (cut length-wise)
Chickpeas - கொத்து கடலை – चन्ना (white or brown) - 200 gm (soaked overnight)
Oil - 2 tsp
Mustard seeds - கடுகு - राइ - 1 tsp
Black gram - உளுத்தம் பருப்பு - उरद डाल - 2 tsp
Turmeric powder - 1 pinch
Salt to taste
Coriander leaves - chopped
Optional - Onions - 3 (finely chopped)

For Masala:

Channa dal - கடலை பருப்பு - 3 tbsp
Coriander seeds - தனியா - सुक्का धनिया - 3 tbsp
Red chillies - 6
White sesame seeds - எள்ளு - तिल - 2 tbsp
Coconut - ½ cup (grated)
Tamarind - புளி - इमली - 3 strips


Take the chickpeas and water in one vessel, the washed kovakkai in a strainer. Place one on top of the other and pressure cook for ten minutes on slow gas after the first whistle.
Masala: Take a saucepan and add a spoon of oil to it. On heating, add the channa dal and shallow fry. When it becomes golden in colour add coriander seeds. When that turns red, add the sesame seeds and once that crackles add the red chillies. Turn around the chillies and add the grated coconut and roast till a light brown. All these to be done on a slow fire only. Cool the mixture, add tamarind and grind it dry to a coarse powder.

Add oil to the saucepan and crackle mustard in it. Then add the black gram and once that is red, add the drained chickpeas and vegetable to it. Cook them with salt and turmeric powder on a slow fire. After five minutes add the ground masala and mix well. Garnish with chopped coriander leaves. Serve hot with rotis or rice.

If you are using onions, add the chopped onions after the black gram turns red and add the chickpeas and ivy gourd after the chopped onions turn golden brown. Tastes delicious either way!


  1. Interesting combination. Looks awesome too. Will definitely give a try and let u know :):) Thx for sharing the recipe.


  2. hey, i tried this last night, it was yummy, ranga also loved it, thank you!