Ivy Gourd Recipe- Authentic South Indian Stir-Fry with Peanuts

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Recipe- Authentic South Indian Stir-Fry with Peanuts

Introduction

Oh, ivy gourd! It’s a vegetable that always reminds me of my grandmother’s kitchen. She’d make this stir-fry, known as kovakkai poriyal in Tamil, all the time, and the aroma would fill the entire house. It’s a simple dish, but packed with flavour, and I’m so excited to share my version with you. This recipe isn’t just about ivy gourd; it’s about a little piece of South Indian comfort food.

Why You’ll Love This Recipe

This ivy gourd stir-fry is more than just a quick weeknight meal. It’s a delightful blend of textures – the slight crunch of the gourd, the nutty flavour of peanuts, and the aromatic spices. It’s also surprisingly easy to make, ready in under 30 minutes! Plus, it’s a fantastic way to explore a unique vegetable that you might not have tried before.

Ingredients

Here’s what you’ll need to create this delicious dish:

• 2 tablespoons gingelly oil
• 0.25 teaspoon split urad dal
• 0.25 teaspoon mustard seeds
• 0.25 teaspoon cumin seeds
• 3 dried red chillies
• 1 sprig curry leaves
• 1 pod garlic, sliced
• 0.75 cup onion, chopped
• 500 grams ivy gourd, quartered
• 1 teaspoon salt
• 0.25 teaspoon turmeric powder
• 0.75 teaspoon red chilli powder
• 0.25 teaspoon asafoetida
• 0.5 teaspoon jaggery
• 2 sprigs coriander leaves
• 1 teaspoon gingelly oil (for masala powder)
• 2 tablespoon peanuts
• 1 teaspoon chana dal
• 1 teaspoon urad dal
• 0.25 teaspoon cumin seeds
• 0.75 teaspoon coriander seeds
• 0.25 inch piece tamarind

Ingredient Notes

Let’s talk about some of these ingredients – they really make the dish!

Gingelly Oil: A South Indian Staple

Gingelly oil (also known as sesame oil) is key to authentic South Indian flavour. It has a distinct nutty aroma and adds a depth you just won’t get with other oils. Don’t skip it if you can help it!

Peanuts, Chana Dal & Urad Dal: The Protein Powerhouse

These lentils and peanuts aren’t just about texture; they add a lovely protein boost and a wonderful nutty flavour. Roasting them beforehand really enhances their taste.

Ivy Gourd: Understanding This Unique Vegetable

Ivy gourd (also known as kovakkai or kundru) looks a bit like a small cucumber with ridges. It has a slightly bitter taste when raw, but cooks beautifully and becomes mild and slightly sweet.

Tamarind: The Tangy Secret

A tiny piece of tamarind adds a subtle tanginess that balances the spice and sweetness. Don’t worry, it won’t be overpowering!

Spice Blend: Regional Variations & Flavor Profiles

The spice blend is where you can really play around. Some families add a pinch of sambar powder, while others prefer a bit more red chilli powder. Feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the masala powder: Heat 1 teaspoon of gingelly oil in a pan. Add the peanuts, chana dal, urad dal, cumin seeds, coriander seeds, and tamarind. Roast on low heat until golden and fragrant. Let it cool completely, then grind it into a coarse powder. Set aside.
2. Start the stir-fry: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan. Add the split urad dal, mustard seeds, cumin seeds, dried red chillies, curry leaves, and sliced garlic. Sauté until the mustard seeds crackle and the garlic is golden and aromatic – this usually takes just a minute or two.
3. Cook the vegetables: Add the chopped onions and quartered ivy gourd to the pan. Mix well, then add the salt. Cover the pan and cook on medium heat for about 10 minutes, stirring occasionally to prevent burning. The ivy gourd should soften slightly.
4. Add the spices: Uncover the pan and add the turmeric powder, red chilli powder, asafoetida, and the prepared masala powder. Mix everything thoroughly to coat the ivy gourd and cook for another 2-3 minutes, allowing the flavours to blend beautifully.
5. Finish and serve: Stir in the jaggery to balance the flavours. Cook for another minute. Garnish with fresh coriander leaves and serve hot with steamed rice. It’s amazing with a simple lentil soup (sambar) on the side!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the ivy gourd in two batches to ensure it cooks evenly.
• Adjust the amount of red chilli powder to your spice preference.
• For a richer flavour, use a good quality jaggery.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the amount of red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick.
• Festival Adaptation (e.g., Onam, Pongal): This dish is often served as part of a festive South Indian meal. You can add a sprinkle of grated coconut for a more celebratory touch.

Serving Suggestions

This ivy gourd stir-fry is best served hot with:

• Steamed rice
• Sambar (lentil soup)
• Rasam (tamarind soup)
• Yogurt (to cool down the spice!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Ivy Gourd and where can I find it?

Ivy gourd is a unique vegetable popular in South Indian cuisine. You can usually find it at Indian grocery stores or Asian markets. Sometimes, farmers markets will carry it too!

Can I use a different oil instead of gingelly oil?

While gingelly oil is traditional, you can use vegetable oil or coconut oil as a substitute. However, the flavour won’t be quite the same.

How do I adjust the spice level in this recipe?

Easily! Reduce the amount of red chilli powder, or remove the dried red chillies altogether for a milder dish.

What are the health benefits of Ivy Gourd?

Ivy gourd is believed to have several health benefits, including aiding digestion, regulating blood sugar levels, and boosting immunity.

Can this dish be made ahead of time?

You can prepare the masala powder ahead of time and store it in an airtight container. However, it’s best to cook the stir-fry just before serving for the best texture and flavour.