Kovakka
Also known as: Ivy Gourd, Tindora, Tondli, Dondakaya, Coccinia grandis, Scarlet Gourd, Kowai, Gentle Gourd, Kundru
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Also known as: Ivy Gourd, Tindora, Tondli, Dondakaya, Coccinia grandis, Scarlet Gourd, Kowai, Gentle Gourd, Kundru
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple and delicious South Indian stir-fry made with ivy gourd, sautéed until tender-crisp and seasoned with aromatic spices. This classic side dish, also known as Tindora Fry, pairs perfectly with rice and sambar or rasam.
A simple, delicious South Indian stir-fry featuring ivy gourd cooked with aromatic spices. This crispy and flavorful dish, also known as Tindora Fry, is a perfect side for rice and sambar, and it comes together in under 40 minutes.
A simple and delicious South Indian stir-fry made with ivy gourd, aromatic spices, and a hint of coconut. This classic poriyal is a perfect side dish for sambar rice or rasam, offering a delightful crunch and savory flavor.
A simple and delicious South Indian stir-fry made with ivy gourd, cooked with aromatic spices until tender and slightly crisp. Known as 'Dondakaya Fry' or 'Kovakkai Poriyal', this dish is a perfect and quick side for rice and sambar.
Look for firm, bright green gourds. Avoid those that are soft, shriveled, or have yellow/red patches, as these are overripe and may be bitter or mushy.
It has a mild, slightly sweet, and crunchy taste, similar to a cross between a cucumber and a green bean.
While usually cooked, young and tender ivy gourds can be eaten raw in salads, though they are most commonly stir-fried or used in curries.
Parwal (pointed gourd) is the closest substitute. Green beans or zucchini can also work in stir-fry recipes.
Wash them thoroughly, trim both ends, and slice them into thin circles or long quarters depending on the recipe.
Yes, it is traditionally used in Ayurvedic medicine and modern diets to help manage blood glucose levels due to its low glycemic index.
Yes, you can blanch sliced Kovakka for 2 minutes, cool in ice water, dry thoroughly, and then freeze in airtight bags for up to 3 months.
A red interior indicates the gourd is fully ripe. While still edible, it will be much softer and have a different flavor profile than the preferred green, crunchy stage.
Common dishes include Kovakka Mezhukkupuratti (Kerala style stir-fry), Tindora Masala, and Dondakaya Fry.
Kovakka is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 1.2 grams of protein, it's a nutritious addition to many dishes.
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