Today I am sharing with you a very interesting ivy gourd chutney recipe. Kundru, tindora, tendli, kovakka, kovakkai or ivy gourd is always a neglected vegetable and definitely not included in kid’s menu.
I often make kundru fry or kundru ki sabzi at home. This ivy gourd chutney was a super hit at my home. Kids loved it as they were not able to make out that it has a vegetable base.
Adding vegetables in chutneys is a very good way to include veggies as part of breakfast or any meal of the day. It can be made in a few minutes and goes well with bread, roti, rice and dosas.
This tendli chutney can be served to kids above one year.
Health benefits of ivy gourd chutney:
Ivy Gourd has outstanding health benefits. It is abundantly available across India. Let’s have a look at health benefits of the main ingredients.
Health benefits of ivy gourd/ kundru
- Loaded with Vitamins A , B (B1 and B2), C
- Controls blood sugar level
- Strengthens the immune system
Health benefits of coconut
- Good source of dietary fiber
- Improves heart health and digestion
- Supports overall immune system
Health benefits of shallots
- High on Vitamin A, Potassium and Iron
- Rich source of flavonoid anti-oxidants and boost immunity
- Help to maintain a good circulatory system
Ivy gourd chutney recipe – preparation method:
For this recipe we will be cooking kundru, baby onions or shallots, roasted chana dal, coconut etc along with a few spices in vegetable oil and then grind everything together to get a yummy chutney.
Heat oil in kadai and add mustard seeds, cumin seeds, curry leaves, green chilli and shallots. Saute for 3 minutes. Add chopped ivy gourd pieces, turmeric powder, chana dal and salt. Cook for 7-9 minutes.
Once cooled, grind into chutney. Add lemon juice and serve..
- Ivy gourd/ Kundru - 1 cup
- Desiccated coconut / grated coconut - ⅓ cup
- Roasted chana dal / chutney ka dal – ¼ cup
- Baby onions/ shallot – ¼ Cup
- Lemon juice -1tsp
- Curry leaves – 8-10 nos
- Green chili -1 (optional)
- Oil – 1.5 tablespoons
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Turmeric – ½ teaspoon
- Rock salt/ salt - to taste (I have added 1 teaspoon)
- Clean the ivy gourd and shallots. Chop them into even sized pieces.
- Heat oil in kadai / heavy bottom pan, add cumin / jeera, mustard, curry leaves, green chilli and shallots. Cook them for approximately 2-3 minutes
- Add in the ivy gourd, turmeric, chana dal and salt. Mix everything well and cook the ivy gourd for 7-9 minute on a medium flame so that the rawness of the vegetable is gone.
- Turn off heat and allow the mix to cool.
- Grind all the above ingredients to a coarse paste.
- Add the lemon juice and mix well again.
- The chutney is ready to be served.
- You can omit the green chili or If you or your little one loves black pepper, you can add it instead of green chili.
- You can also try the same chutney with fresh coconut.
- One can add garlic also to this chutney (fry the garlic along with shallots)
- Tamarind paste can be added instead of lemon.
Hope you all liked this ivy gourd chutney recipe. Do let us know your feedback in the comments section.
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