Ivy Gourd Pickle, Kovakka pickle, Kundru pickle
Ivy Gourd Pickle, Kovakka pickle, Kundru pickle
Ivy gourd is a very common vegetable available across the world. It is called by different names like Kovakka, Kundru, Tindora, kovakkai, dondakaya, manoli, tindla, gentleman’s toes, tendli, thendli and thainli. It is very crispy, delicious to eat even when it is raw and it doesn’t have any strong smell or taste. This Ivy gourd pickle is an easy dish which can be prepared within half an hour. The use of vinegar provides a slightly sour flavour which combines well the natural taste of Kovakkai. Have a detailed look at the list of ingredients used and the method of preparation of this traditional Ivy gourd pickle.
Ingredients used in Ivy Gourd Pickle, Kovakka pickle
- 450gm of Tindora / Kundru
- 3 tablespoons of White Vinegar
- ¾ cup of Mustard Oil
- 1 teaspoon of Turmeric powder
- ¼ teaspoon of Asafoetida / Hing / Kayam
- 1 tablespoon of Mustard seeds
- 1 tablespoon of Fennel seeds
- 2 tablespoon of Pickle Masala
- Salt for the taste
Good quality products like Mustard seeds, Turmeric powder etc are available on natureloc.com
Method of preparation
- Wash the Ivy gourds and wipe it well with a clean napkin.
- Cut each sides of a tindora and slice it into vertical fine pieces. (Slice each tindora into 6-8 slices)
- Add the salt and vinegar into the sliced Ivy gourds and keep it covered for 6 hours or overnight.
- Heat some oil in a pan and add the asafoetida, switch off the flame and keep it aside for some time as it cool down completely.
- Now, add all the spices into the Kovakkai pieces and mix it well.
- Add the oil and keep it covered for 3 days. Mix the ingredients every once in a while.
- The recipe will be ready after 3 days. Serve it as a side dish for rice, chapatti etc.
