Tondekai Sasive Uppinakayi / Kovakkai Kadugu Oorugai - Ivy Gourd And Mustard Pickle
My cousin is a wonderful and innovative cook. Having lived in many parts of India and also in other countries her cooking has been influenced by various cultures. I am amazed by her talent of turning out the traditional dishes into mouth watering hybrid recipes. I am posting her 'No cooking, no oil' Tondekai Sasive Uppinakayi / Kovakkai Kadugu Oorugai recipe here after trying it out myself. The tangy and crunchy pickle with the pungent flavour of the mustard is something out of this world!
Ivy gourd / Tondekai /Kovakkai- 20
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Salt - 1 tsp
Mustard seeds - 2 tbsps
Green chillies - 3
Lime ( Medium size) - 2
METHOD
1. Wash the Tondekai/ Kovakkai thoroughly, drain and dry with a cloth.
3. Add turmeric powder, asafoetida powder, salt and the juice of one lime to the Tondekai/Kovakkai slivers and mix well.
4. Cover and keep it overnight to marinate.
5. Grind the mustard seeds into a slightly coarse or smooth powder in a blender.
6. Chop and add the green chillies and run the mixer again.
7. Add the juice of the second lime and blend into a paste.
This is a fresh pickle with a CRUNCH and a PUNCH which can be enjoyed with any meal.
The crisp Ivy Gourd pickle stays good up to one week under refrigeration.