How do I know when the tendli is done?

It should be just tender when pressed or bitten, but not mushy. The strips should still hold their shape and look bright.

Why did my tendli upkari turn soggy?

Usually it is from adding too much water or not drying off the pan before mixing in the coconut. Cook uncovered for a minute or two to fix it.

Can I make tendli upkari without urad dal?

Yes, you can skip it if needed, but the urad dal adds a classic nutty crunch to the tempering, so the texture will be a bit simpler.

Is this dish supposed to be dry or saucy?

It should be a lightly dry stir-fry. The water is only for softening the tendli, not for creating a gravy.

What can I serve with tendli upkari?

It pairs well with plain rice and dal, curd rice, rasam, or chapati as a simple coastal-style side dish.

Home / Recipes / south_indian / Tendli Upkari

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Tendli Upkari

RATING

4.5/5(98)

TASTE SCORE

7/10

A simple coastal-style ivy gourd stir-fry with fresh coconut, curry leaves, and a light tempering. It cooks quickly, stays gently spiced, and makes a lovely side dish with dal, rice, or chapati.

PREP

15m

COOK

18m

SERVES

1 KATORI

129 cal

SERVINGS

METHOD · 5 STEPS

prep · ~7 min
Slice the tendli.
Wash the tendli well, trim both ends, and slice them lengthwise into thin strips so they cook evenly.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, green chili, and asafoetida for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~12 min
Cook the tendli.
1.Add the sliced tendli and mix well with the tempering.
2.Add turmeric powder and salt.
3.Pour in the water and stir once.
4.Cover and cook until the tendli is just tender, stirring once or twice.
TIPDo not add too much water or the upkari will turn soggy instead of staying lightly dry.
saute · ~2 min
Finish with coconut.
Remove the lid, let any extra moisture dry out, then add the grated coconut and mix gently for 1 to 2 minutes.
serve
Serve the tendli upkari hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the tendli into similar thin strips so it cooks evenly without some pieces staying crunchy.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw.
3
Cook the urad dal only until pale golden; if it turns deep brown, it can make the upkari taste bitter.
4
Use just enough water to soften the tendli, then uncover and dry off any excess so the stir-fry stays light and not steamy.
5
Add the fresh coconut only at the end and cook briefly to keep its sweet, soft texture intact.
6
For make-ahead prep, slice the tendli a few hours early and refrigerate it in a covered box lined with a dry towel.
7
Leftovers keep well for a day in the fridge; reheat in a pan rather than the microwave to bring back the dry texture.