Ivy Gourd is known as kovakkai in Tamil, kundroo/tendli in Hindi, and kovakka in Malayalam. Ivy gourd is rich in beta-carotene and fiber. You can make a variety of dishes using kovakkai like Kovakka Mezhukkupuratti / Ivy Gourd Fry and Simple Kerala Style Kovakka Thoran/ Ivy Gourd Stir Fry With Coconut. You can even use in sambar.
This is fairly an easy recipe. Serve this spiced ivy gourd rice with raita, dal or pickle.
For more rice recipes then do check here Coconut rice, Vegetable Brown Rice Pulao Using Maggi Masala, Methi Rice / Fenugreek Rice, Vegetable Pulao, Vegetable Fried Rice, Kala Chana (Black Chickpea) Brown Rice Pulao, Ghee Rice, Chole Pulao, Egg Fried Rice, Matar Paneer Pulao, Healthy Brown Rice Methi / Fenugreek Pulao, Dry Fruits Pulao, Pudina Rice, Masala Rice / Maharashtrian Masala Bhaat, Mushroom Rice, Jeera Rice, Peas Pulao / Matar Pulao, Tomato Rice, Brown Rice With Spinach And Cilantro etc.
Prep time : 10 minutes
Cooking time : 20 minutes
Total time : 30 minutes
Servings : 2-3
Category : Rice dish, Lunch
Cuisine : South Indian
250 Gms ivy gourd
1 Cup basmati rice
1 Small onion, chopped
2-3 Green chilies
1 Teaspoon chopped ginger – garlic
1/2 Teaspoon red chili powder
1/2 Teaspoon turmeric powder
1/2 Teaspoon cumin powder
1/4 Teaspoon cumin seeds
1/4 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon oil
Salt to taste
- Wash and soak basmati rice for 30 minutes in water.
- Finely chop ginger, garlic and onion. Slit green chilies.
- Wash, cut off the ends of ivy gourd and cut it into thin rounds, keep it aside.
- In pan heat oil, splutter asafoetida, mustard seeds and cumin seeds.
- Add ginger, garlic, green chilies, sauté for few seconds. Then add onion and sauté again until transparent.
- Now, add ivy gourd along with dry ingredients turmeric powder, red chili powder, cumin powder and salt. Cook covered until ivy gourd becomes tender. Stir in between for even cooking.
- Then, add in the soaked rice and mix well. Pressure-cook rice with 1 cup of water, wait for the first whistle and switch off the flame.
- When the pressure settles down, open the lid and gently fluff it.
Serve with raita, dal or pickle.