Dondakaya(Ivy Gourd) Kara Pulusu

This kara pulusu is one of my recipes from my MIL cooking. Yes i learned this dish preparation from her. She learned from her Mil, so I can probably say this as tradtional dish over generation. This is really super quick and simple. The taste will be tangy, spicy and yummy with rice. Many recipes can be prepared using Ivy gourd and this is one among all. So for we didn't post any Kolambu recipe with Tindora(Hindi). Make this pulusu and enjoy the lunch.

Dondakaya(Ivy Gourd) Kara Pulusu

YIELD – 3 servings

Ingredients:

Dondakaya / Ivy Gourd- 1 cup 
Onion-1 large chopped
Garlic-5 finely chopped
Tamarind- 1 lemon size
Salt To Taste
Oil-2tbsp

To Make Spice Powder:
Whole Urad Dhal-2tbsp
Sesame Seeds-1tsp
Red Chilli-5no.
Asefotedia-1tsp

Method:

Dondakaya(Ivy Gourd) Kara Pulusu

1. Heat a wok add little oil to roast ingredients given in the to make spice powder. Roast till aromatic,cool the mixture and blend to coarse powder in mixie.
2. Soak tamarind in 1/2 cup water and extract the juice without dust.
3. In the meanwhile, wash and  thick  julienne cut Ivy gourd. Now pressure cook the veegie with salt and turmeric powder till soft( one sound in high flame). Let it rest till pressure is been released.
4. Now heat a pan with oil, add seasoning, onion, garlic and saute till transparent and fragrant.
5. Add the ground spice powder and toss well by tilting the pan without using laddle.
6. Now combine the cooked Ivy gourd and mix well. Add the tamarind extract, needed water and cook with required salt.
7. Once it starts to boil reduce the flame and cook semi covered with lid till 10 minutes or until gravy thicken.
8. Serve with hot steamed rice, dosa, chappati of your choice.

Note:

If you want to reduce the cooking time , prepare using pressure pan by combining all ingredients with ground spice powder together for 2 sounds.

Adjust water as per kolambu/pulusu consistency.

Related Posts:

Ivy gourd / tindora recipes
Kozhambu recipes

Dondakaya(Ivy Gourd) Kara Pulusu