Kovakkai Puli Kuzhambu (Ivy Gourd Sambar) Recipe

By | Published | Kovakkai (Tindora), Sambar | No Comment

A delicious and classic South Indian puli kuzhambu (sambar) made with kovakkai (ivy gourd). Perfect with hot rice or even as a side dish to idli or dosa.
Kovakkai Puli Kuzhambu (Ivy Gourd Sambar)

Ingredients:
Kovakkkai (Ivy Gourd/Tindora) – 10
Onions – 1, big
Tomato – 1
Tamarind – 1 small lemon sized ball, seedless, soaked in warm water

Roast and Grind:
Dry Red Chillies – 5
Coriander Seeds – 1 tblsp
Rice – 1 tsp
Bengal Gram Dal – 1 tsp
Cumin Seeds – 1 tsp
Channa Dal – 1 tsp
Black Peppercorns-  1/2 tsp
Coconut – 1/2 tblsp, grated

For Tempering:
Oil – 3 tsp
Dry Red Chillies – 2
Green Chillies – 2
Garlic – 2 cloves
Coriander Leaves – handful

Method:
1. Separately dry roast all the ingredients given for grinding.
2. Cool and then grind them together to a fine paste.
3. Heat 3 tsp oil in a pan.
4. Add the tempering ingredients and fry for 30 seconds.
5. Add the onions and saute for a minute.
6. Add the tomatoes and saute for another minute.
7. Add the kovakkai pieces and stir well.
8. After 2 minutes, add salt and turmeric powder.
9. Pour 1 cup of water and simmer.
10. After 2 minutes, add the ground paste and stir well.
11. Bring to a boil.
12. Discard the tamarind and add the tamarind extract (water).
13. Add some more water if required and bring to a boil.
14. Garnish with coriander leaves.
15. Serve with plain hot rice.

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