Tondekai Sasive Uppinakayi / Kovakkai Kadugu Oorugai - Ivy Gourd And Mustard Pickle

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!

INGREDIENTS

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.

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.