Authentic Dondakaya Kura Recipe – Stuffed Ivy Gourd with Sesame & Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic Dondakaya Kura Recipe – Stuffed Ivy Gourd with Sesame & Coconut

Introduction

Oh, Dondakaya Kura! This recipe holds a special place in my heart. It’s one of those dishes my grandmother used to make, filling the house with the most incredible aroma. It’s a little bit of work, yes, but trust me – the burst of flavors from the stuffed ivy gourds is so worth it. It’s a comforting, flavorful dish that’s perfect with a simple rice and dal. Let’s get cooking!

Why You’ll Love This Recipe

This Dondakaya Kura (also known as Stuffed Ivy Gourd) is a true South Indian gem. It’s a delightful combination of slightly bitter ivy gourd, balanced beautifully by a flavorful, aromatic stuffing. The sesame and coconut mixture adds a wonderful texture and nutty sweetness. It’s a dish that’s both healthy and incredibly satisfying. Plus, it’s a fantastic way to enjoy a vegetable that’s often overlooked!

Ingredients

Here’s what you’ll need to make this delicious Dondakaya Kura:

• ½ kg dondakaya (ivy gourd)
• ¼ tsp turmeric powder
• To taste salt
• 2 tbsp dry coconut powder
• 1 ¼ tbsp sesame seeds
• 1 ½ tbsp coriander seeds
• ½ tsp cumin seeds
• 3 dry red chilies
• 2 tbsp chana dal (split chickpeas)
• ½ tsp mustard seeds
• ¼ tsp asafoetida (hing)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about these ingredients for a minute! Dondakaya, or ivy gourd, has a unique, slightly bitter taste that becomes wonderfully mellow when cooked. Don’t let the bitterness scare you – it’s what makes this dish so interesting!

The kura podi (stuffing) is the heart of this recipe. The combination of roasted sesame seeds, red chilies, and coconut creates a fantastic flavor profile. Feel free to adjust the number of red chilies to your spice preference. Some families like it fiery hot, while others prefer a milder flavor.

Traditionally, this dish uses a generous amount of sesame seeds. They add a lovely nutty flavor and a satisfying crunch. And don’t skip the asafoetida (hing)! It adds a unique umami flavor that really elevates the dish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your ivy gourds a good wash. Trim the ends and then, using a sharp knife, make ‘+’ slits lengthwise along each gourd – be careful not to cut all the way through. This helps the stuffing get inside and cook properly.
2. Now, let’s make the kura podi. Heat a little oil in a pan and roast the coriander seeds and chana dal until they become fragrant and lightly golden. Cool them down and grind them coarsely.
3. In the same pan, roast the sesame seeds and dry red chilies until the sesame seeds start to pop and the chilies become slightly crisp. Be careful not to burn them!
4. Combine the roasted sesame seeds and red chilies with the ground coriander and chana dal, and add the dry coconut powder. Grind everything together into a coarse mixture – this is your kura podi!
5. Generously stuff the slit ivy gourds with the prepared kura podi. Really pack it in there!
6. Heat a little oil in a pan and temper the mustard seeds. Once they splutter, add the asafoetida and curry leaves.
7. Add the stuffed ivy gourds to the pan and sauté them uncovered for about 3 minutes. This helps to seal in the flavors.
8. Now, cover the pan and slow-cook for 20-25 minutes, or until the ivy gourds are tender. Flip them occasionally to ensure they cook evenly.
9. Finally, uncover the pan and cook for a couple of minutes to enhance the texture. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the ivy gourds. Cook them in batches if necessary.
• The key to perfectly cooked ivy gourds is slow cooking. This allows them to become tender and absorb all the delicious flavors.
• If the kura podi seems too dry, you can add a teaspoon of oil to help it bind together.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustments: My family loves a good kick, but you can easily adjust the spice level by adding more or fewer red chilies.
• Festival Adaptations: This dish is often made during Ugadi/Yugadi (the Telugu and Kannada New Year) as part of the festive spread.
• Regional Variations: In Andhra Pradesh, they sometimes add a little bit of tamarind pulp to the stuffing for a tangy flavor. In Karnataka, you might find variations with the addition of peanuts. Maharashtra sometimes includes a touch of jaggery for sweetness.

Serving Suggestions

Dondakaya Kura is best served hot with a side of fluffy rice and a simple dal. It also pairs well with roti or chapati. A dollop of yogurt on the side can help balance the flavors.

Storage Instructions

Leftover Dondakaya Kura can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• What is Dondakaya and what are its health benefits? Dondakaya, or ivy gourd, is a vegetable commonly used in South Indian cuisine. It’s a good source of vitamins, minerals, and fiber, and is believed to have several health benefits, including aiding digestion and regulating blood sugar levels.
• Can I use fresh coconut instead of dried coconut powder? Yes, you can! Use about ½ cup of grated fresh coconut.
• How do I know when the ivy gourds are perfectly cooked? They should be tender but still hold their shape. You can test them with a fork – it should easily pierce through the gourd.
• What is the best way to grind the Kura Podi for the perfect texture? You want a coarse texture, not a fine powder. Pulse the ingredients in a spice grinder or use a mortar and pestle.
• Can this recipe be made ahead of time? You can prepare the kura podi a day in advance and store it in an airtight container. You can also stuff the ivy gourds ahead of time, but they’re best cooked fresh.
• Is asafoetida (hing) essential for this recipe, and can I substitute it? While it adds a unique flavor, you can omit it if you don’t have it. If you want to substitute, a pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.