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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!


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