Sunday, May 29, 2016

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
1. Wash the Tondekai/ Kovakkai thoroughly, drain and dry with a cloth.
2. Chop the dried Tondekais/Kovakkai into thin slivers.

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.
8. Add the mustard and green chilly paste to the marinated Tondekai/Kovakkai and mix well.

9. Store the pickle in a clean and dry jar.

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.

4 Post your Comments:

Anonymous said...

Hi, this is an amazing group blog. Thanks for sharing great recipes. I am very keen to try this pickle. Just a question, I live in a really hot humid place so, is it okay to leave the thondekayi marinade outside for an overnight or should let it marinate in the fridge?
- Deepa

Chitra Amma's Kitchen said...

Dear Deepa,
Thank you for your kind words of appreciation.Let the marinade be outside at least for 6 hours.

Dear Deepa,
Leaving the marinade outside helps the Tondekai to absorb the flavours better and faster.However if you are not comfortable leaving it overnight, leave it outside at least for four hours and then refrigerate.
Good luck and happy Pickling!

Anonymous said...

I must say this uppinakayi is one of the best I have ever tasted!!!! Loved it. Already shared the pickle as well as the recipe with mom and neighbour aunty! ��
Thanks a ton. This is going to be a regular in our household.

Chitra Amma's Kitchen said...

Thank you dear Deepa for getting back to me after you tried out the recipe.Very happy that you liked the pickle.Your kind words inspire me to post more and more recipes.Best wishes to you.