Kovakka (also known as Thendli, Tindora, or Ivy Gourd) is a humble vegetable, but when cooked Kerala-style with coconut, curry leaves, and a light tempering, it becomes a delicious side dish for rice. This Thoran is mildly spiced, slightly crunchy, and very comforting.
If you ask me, as a kid I never liked this veggie. I always tried to avoid it on my plate. But somewhere along the way, my taste buds changed, and I slowly started to like it. And the day I made it myself for the first time, I truly loved it — there was a special satisfaction in turning a vegetable I once disliked into something I could enjoy with pride.
🌿 Ingredients (Serves 3–4)
- Kovakka (ivy gourd) – 250 g (cut into thin rounds, semi-circles, or quarter circles)
- Onion – 1 small (chopped)
- Green chilies – 2 (slit)
- Curry leaves – 1 sprig
- Grated coconut – ½ cup
- Turmeric powder – ¼ tsp
- Mustard seeds – ½ tsp
- Dry red chili – 1
- Coconut oil – 2 tbsp
- Salt – to taste
For Coconut Mix (lightly crushed/pulsed):
- Grated coconut – ½ cup
- Garlic – 2 cloves (optional)
- Green chili – as per taste
- Cumin seeds – ¼ tsp
👩🍳 Method
Step 1 – Prep
- Wash the kovakka well.
- Slice each ivy gourd into thin rounds. If some pieces are large, cut them into semi-circles or quarter circles.
Step 2 – Make Coconut Mix
- In a small mixer, pulse grated coconut, garlic, green chili (as per taste), and cumin seeds just once or twice (don’t grind to a paste, keep it coarse).
Step 3 – Tempering
- Heat coconut oil in a pan.
- Add mustard seeds, let them splutter.
- Add dry red chili and curry leaves.
Step 4 – Cook Kovakka
- Add sliced kovakka, onion, turmeric, and salt. Stir well.
- Cover and cook on low flame for 7–8 minutes, stirring occasionally (don’t add water, kovakka should stay slightly crunchy).
Step 5 – Add Coconut Mix
- Add the prepared coconut mixture to the cooked kovakka.
- Stir well and cook uncovered for 2–3 minutes.
- Switch off the flame.
✨ Serving Suggestion
Serve hot with Kerala matta rice, sambar, or rasam as part of a comforting homely lunch.