Commonly known as baby watermelon, Ivy gourd or gentleman’s toes, kovakkai, as it is known as in Tamil, is also referred by different names — ivy gourd, tendli, dondakayya herbaceous vine. Ivy gourd is a tropical plant belonging to the pumpkin family. India and Pakistan have massive plantations of this vegetable, apart from Thailand, Malaysia and Indonesia.
A rich source of beta-carotene, a major Vitamin A good and Vitamin C It is also concentrated in protein and fibre. Research reveals that consuming 50 gm of ivy gourd daily could help keep blood sugar under check. Some research also supports its use as an antioxidant, and immune system modulator.
Foodialogues shares a simple spicy rice loaded with these baby flavourful vegetables…Kovakkai Sadham/tindora rice uses minimal spices and is great for a lunch box meal.
KOVAKKAI RICE / SADHAM / TINDORA RICE / DONDAKAYYA ANNAM
Ingredients for Kovakkai Rice:
- Raw rice cooked 2 C (ensure that the rice is cooked such that the grains stand out)
- Kovakkai slit 1C
- Onion sliced 1 medium
- Green chilly 6
- Coriander leaves chopped 2tbsp
- Ajwain/ carrom / omam seeds 1 tsp
- Mustard seeds 1 tsp
- Channa dal/Bengal gram dal 1 tsp
- Black gram /urad dal 1tsp
- Turmeric powder 1tsp
- Curry leaves few
- Asafoetida 1 tsp
- Sesame oil 2 tbsp
- Lemon 1 big
- Salt to taste
Preparation Method for Kovakkai Rice:
- Heat oil in a heavy bottomed pan .Add oil and splutter mustard seeds and ajwain. Add broken chillies, asafoetida and the dals. Fry till dals turn golden brown.
- Add curry leaves, onions & green chilly.
- Sauté till onions turn light brown.
- Add slit Kovakkai and sauté on low flame.
- Add turmeric and required salt and cook on low flame till the vegetable is soft- cooked.
- Mix in the cooked rice gently .and cover the rice -vegetable mixture and allow on low flame for 5 minutes.
- Add the juice of 1 lemon and coriander ,give a good mix and serve.
- Accompaniments can be raita/curd/papad.
Spicy & yummy “Kovakkai Rice/Sadham” is ready 🙂
