Kovakka thoran/ Ivygourd sauteed with coconut

The vegetable is cooked in its own moisture and then stired to a dry consistency to make 'thoran.' An accompaniment with rice, it's nourishing and tasty. The addition of coconut adds to the flavour of the vegetable without taking away the vegetable goodness.

This is hopefully a beginning of more salads on our blog. We desperately needed a break from baked goodies, you will understand! Hopefully a leaner but colorful series will follow with a few refreshing cracks into the world of baking and sweets mottled along the way.

kovakka thoran


Ivygourd(julienned)- 1 cup
Coconut (grated)- 1/3 cup
Green chillies-2
Turmeric powder- a pinch

For seasoning:
Mustard- 1/4 tsp
Red chillies- 2
Curry leaves- 1 sprig
Shallot slices- 2tsp
Oil- 2Tsp


1.Grind the coconut with turmeric, green chillies and shallot, coarsely.
2.Heat oil in a pan and do the seasoning, by first spluttering the mustard and then adding shallots, red chillies and curry leaves, sauting one by one.
3.To this mix in the ivygourd julienne and pour 1/4 cup water .
4.Mix everything well and cover with a lid.
5.Cook on medium low heat.
6.Cook till the ivygourd is done but still a bit crispy.

kovakka thoran

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