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May 10, 2012

Ivy Gourd/Tondli/Kovakkai Soup

Ivy Gourd, aka Tendli (Marathi), Tindora (hindi),  Kovaikkai (tamizh), is rich in betacarotene. sharing with you the link (http://www.diabeteshealth.com/read/2005/05/01/4276/ivy-gourd/)  which tells about health benefits and its use in traditional medicine that I came across while surfing net. 

I have seen the leaves used in blackening the blackboard in schools along with charcoal in olden days. It is a creeper which grows fast and yields a bulk quantity of the vegetable.

It is cooked in different methods to make different dishes and also makes a healthy soup when parboiled retaining its essential nutrients.

How to choose and pick ivy gourd? :- Ivy gourd if over ripen will turn red inside and the seeds will be hard & difficult to chew. This will spoil the recipe.  Hence always pick the tender & slender ones which are nice green in colour avoiding the bigger & pale ones.

Ingridients :-
  1. Ivy Gourd - 1 cup
  2. Salt to taste
  3. Water
 Procedure :-
  • Wash and cut the ivy gourd into two. 
  • Add water and par boil it
  • Strain, cool and grind to nice paste.
  • Reheat it adding salt
  • Using pepper is optional. I prefer it without pepper.
  • A simple but healthy gourd soup is ready!


Usha Srikumar said...

Different and healthy soup!

Mira said...

Thank you Ushaben

Leelagovind said...

never heard abt ivy soup..it must be tasty..thanks for sharing recipe..

Mahi said...

//I have seen the leaves used in blackening the blackboard in schools along with charcoal in olden days.// :) I vaguely remember that..when I was in elementary school, during the Independence day,Republic day celebration times, boys used to do that job!

The leaves are packed with nutritions, we used to cook the kovai-keerai with dal!

Lately,am saying tindora recipes often,and repeating this "mokkai" in those blogs Mira! LOL! :)

Mira said...

Yes. Thank you Leela Chechi

Mira said...

Mahi, :) how does the leaves taste? Never tried that.

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