Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry
Andhra Dondakaya Ulli Kura Karam is a stir fried Ivy Gourd recipe that is packed with flavours from the freshly roasted and ground masala which makes this dish absolutely yummy. Serve the Dondakaya Ulli Kura Karam along with hot Garlic Rasam and Steamed Rice for lunch or dinner.
Andhra Dondakaya Ulli Kura Karam Recipe is a delicious dish made from ivy gourd also known as Kovakkai, Tindora or Tendli which is tossed along with freshly roasted and ground masala which makes this dish absolutely yummy. All it takes is 20 minutes to make this delicious dish which you can serve for lunch or dinner.
If you like this recipe, take a look at more Andhra Recipes which you can make for your everyday meals:
- 500 grams Tindora (Dondakaya/ Kovakkai) , cut lengthwise
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste For Ground Masala
- 2 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 1 tablespoon Sesame seeds (Til seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 3 Dry Red Chilli , (adjust)
- 15 grams Tamarind , gooseberry size
- 2 tablespoons Roasted Peanuts (Moongphali)
How to make Andhra Dondakaya Ulli Kura Karam Recipe | Andhra Kovakkai Fry
To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready.
Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles.
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water.
This is to ensure we don't overcook the Dondakaya/ Tindora. Keep this aside.
Next step is the roast and grind the masala.
Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color.
Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies. Stir for about a minute until they begin to release the aromas.
Once done, turn off the heat and allow the roasted masala to cool.
Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder. Grind this without any water. Keep this aside.
The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam.
Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle.
Once done, stir in the asafoetida and curry leaves for a few seconds.
Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala. Give it a stir to combine it well.
Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste. Check the salt and adjust according to taste.
Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot.