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Pickles & Preserves

Kovakka Chammanthi | Tindora Chutney

an inseparable favorite in Indian Cuisine. These are special and chutney dishes in myriad flavorings with various ingredients.

Ingredientsfor 2 servings

300 g Kovakka (Ivy Gourd
2 tsp Bengal gram dhal
1/2 tsp Cumin seeds
1/4 cup Peanuts
15 g Tamarind
Salt, to taste
1/2 cup Coconut — grated
3-4 nos Green chilli
3 nos Garlic — sliced
2 tsp Coriander leaves — chopped
3 - 4 nos Dry Red chilli
2 tsp Coconut/Refined Oil

Preparation

Step 1
Clean, wash and cut the Kovakka (Ivy gourd) into small pieces and keep them aside.
Step 2
Heat the oil in a Frying Pan/Cheenachatti and transfer the Kovakka pieces into the hot oIl and stir it well. When colour of the kovakka pieces turn into golden color, take the pieces out from the frying pan/cheenachatti and keep it separately.
Step 3
Next, add the peanuts and black gram into the remaining hot oil and stir it well.
Step 4
After about 2 - 3 minutes, add grated coconut, green and red chilli, bengal gram dhal, coriander leaves, cumin seeds, garlic and tamarind. Stir the Stir everything together thoroughly.
Step 5
When colour of these ingredients turn into golden/brown, turn off the heat and allow to cool them for some time.
Step 6
Grind the fried/roasted Kovakka pieces along with the roasted black gram dhal, bengal gram dhal, peanuts, coconut, green and red chilli, coriander leaves, cumin seeds, tamarind and garlic along with required quantity of salt and water to a coarse texture. (If the water is used very less, the Chammanthi can be stored for 2 - 3 days).
Step 7
Kovakka(Ivy Gourd) Chutney is ready. This Chammanthi can be served with Idly/Dosa/Poori/Chappathi/boiled rice etc.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

Kovakka ChammanthiTindora Chutney

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Pickles & Preserves

Kovakka Chammanthi | Tindora Chutney

an inseparable favorite in Indian Cuisine. These are special and chutney dishes in myriad flavorings with various ingredients.

Ingredientsfor 2 servings

300 g Kovakka (Ivy Gourd
2 tsp Bengal gram dhal
1/2 tsp Cumin seeds
1/4 cup Peanuts
15 g Tamarind
Salt, to taste
1/2 cup Coconut — grated
3-4 nos Green chilli
3 nos Garlic — sliced
2 tsp Coriander leaves — chopped
3 - 4 nos Dry Red chilli
2 tsp Coconut/Refined Oil

Preparation

Step 1
Clean, wash and cut the Kovakka (Ivy gourd) into small pieces and keep them aside.
Step 2
Heat the oil in a Frying Pan/Cheenachatti and transfer the Kovakka pieces into the hot oIl and stir it well. When colour of the kovakka pieces turn into golden color, take the pieces out from the frying pan/cheenachatti and keep it separately.
Step 3
Next, add the peanuts and black gram into the remaining hot oil and stir it well.
Step 4
After about 2 - 3 minutes, add grated coconut, green and red chilli, bengal gram dhal, coriander leaves, cumin seeds, garlic and tamarind. Stir the Stir everything together thoroughly.
Step 5
When colour of these ingredients turn into golden/brown, turn off the heat and allow to cool them for some time.
Step 6
Grind the fried/roasted Kovakka pieces along with the roasted black gram dhal, bengal gram dhal, peanuts, coconut, green and red chilli, coriander leaves, cumin seeds, tamarind and garlic along with required quantity of salt and water to a coarse texture. (If the water is used very less, the Chammanthi can be stored for 2 - 3 days).
Step 7
Kovakka(Ivy Gourd) Chutney is ready. This Chammanthi can be served with Idly/Dosa/Poori/Chappathi/boiled rice etc.