Tangy Tindora with Coconut

9 Jun

dondakaya_kobbari
Dondakaya Pulupu Kura.

This tindora curry has a light sourness because of the tamarind being used. Tindora is quartered and cooked along with onion and garlic till soft. Then a masala paste is made of mainly coconut, tamarind and chana dal. This paste is added to the fried tindora and cooked till paste leaves any raw smell. This tindora curry tastes best with chapati or roti but can easily be served with steamed rice.
Makes: 4 – 5 Servings

Ingredients:

Tindora 20 – 25
Onion 1 Small
Freshly Scraped Coconut 2 3 tbsps
Tamarind 1 inch sized ball
Chana Dal 1 tbsp
Garlic 2 Cloves
Green Chiles 2 – 4
Cumin Seeds Powder 1/4 tsp
Coriander Seeds Powder 1 tsp
Garam Masala a pinch
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Wash, remove ends and chop ivy gourd into quarters vertically.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel and lightly mash the garlic cloves.
Soak tamarind in half a cup of water for sometime and extract all the juice.

Roast chana dal in a dry pan on medium heat till golden brown and grind into fine powder.
Grind chana dal powder, coconut, tamarind extract, cumin powder, coriander powder, garam masala and turmeric powder into smooth paste. Add litte bit of water if required.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tindora, chopped onion, green chiles, mashed garlic and salt.
Sprinkle a few tbsps of water and cook covered till tindora turns soft.
Uncover, fry on medium flame till tindora turns light brown around the edges.
Then add ground coconut masala paste and cook for 5 – 7 minutes by stirring occasionally.
Serve tangy tindora with coconut curry with plain steamed rice or with roti.
Notes: Make sure tindora pieces are cooked well before adding the coconut paste.

Suggestions: If tindora feels raw, add few tbsps of water and cook covered till done.
Variations: Add a small piece of jaggery if you wish and garnish with chopped cilantro. Other tindora recipes include Tindora with Onion, Ivy Gourd with Ginger etc…
Other Names: Dondakaya Pulla Kura, Kovakkai Curry.

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4 Responses to “Tangy Tindora with Coconut”

  1. Akshay June 9, 2009 at 6:48 pm #

    I had no idea that donDakaaya was ‘tindora’ in English, nor that the humble donDakaaya pulupu kuura can be re-branded as Tangy Tindora for non-Telugu audiences. Some gastronomic nostalgia-inducing stuff out there; thanks for sharing. Now to find the time and… tindora to replicate this. 🙂

  2. Lavi June 10, 2009 at 7:08 am #

    Adding Tamarind to Tindora sounds Great..Iam buying Tindora this week to try this..

  3. Alice November 15, 2009 at 1:03 am #

    There is some error in your list ingredients – you missed to mention about onion and garlic.

    The quantity of green chilly is very less, for 20- 25 ivy gourds,

    I made this with 4 green chillies, and a little pepper powder, so that the cury will be sufficiently hot. Other tahn the additional chilly, I tried excatly as per your receipe and it tasted grate. Thank you for the receipe

  4. Raji January 26, 2010 at 12:11 am #

    @Akshay thanks a lot for wonderful comment 🙂
    @Lavi it is a lovely dish. do try
    @Alice ya its more of a bland curry. You can always add more green chiles which you did. thx a lot for trying out and letting us know about it. and thx for the missing ingredients.

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