Sometimes, I like to explore and make new chutneys for my Idli and Dosa, most times they do fail 😜, but rarely it comes out well! This Kovakkai or Tindora or Ivy Guard Chutney is one such experiments that turned out well.
For this chutney, you need ripened kovakkai as that is what adds to the tangy taste. You will be needing 10 to 12 of these ripened kovakais, a handful of onions, 4 dry red chillies, a half amla sized tamrind and some salt as its major ingredients.
Kovaikai/Tindora/Ivy Guard Chutney:
What you need:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Sprig Curry Leaves
A Pinch of Hing or Asafoetida
10-12 Kovaikai ripened and coarsely chopped
A handful or 5-8 Shallots or Small Onions coarsely chopped
4 Dry Red Chillies
Half an Amla size Tamarind
Rock Salt as needed
What you do:
The Chutney is tangy and you can increase the tamarind or chillies as per your taste!
Kovaikai/Tindora/Ivy Guard Chutney:
What you need:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Sprig Curry Leaves
A Pinch of Hing or Asafoetida
10-12 Kovaikai ripened and coarsely chopped
A handful or 5-8 Shallots or Small Onions coarsely chopped
4 Dry Red Chillies
Half an Amla size Tamarind
Rock Salt as needed
- Heat the oil in a pan.
- Let the mustard seeds, urad dal and curry leaves splutter, then add hing.
- Add the shallots and kovakai and saute till cooked.
- Add the red chillies, tamaring and rock salt and give it a good mix.
- Once cooled grind either smooth or coarsely as per preference.
- Serve with Dosa or Idli or even with curd rice 😋
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