A Must-Try South Indian Recipe

Delicious ivy gourd chutney, or kovakkai thogayal as it’s called in Tamil, made without any lentils! This chutney is a fantastic accompaniment to rice, guaranteed to excite your taste buds. Follow along with step-by-step pictures and a detailed video to learn how to prepare it.

As I mentioned in my curry leaves spice mix post, South Indian cuisine is not just about sambar, kuzhambu, rasam, and curries—it’s also rich in chutneys and spice blends that pair wonderfully with rice. We often mix these chutneys or spice powders with hot rice, adding a drizzle of ghee or gingelly oil, and enjoy them with a side of raita or papad for a wholesome meal.

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I’ve shared several chutney recipes before, including paruppu thogayal (toor dal chutney for rice) and thengai thogayal (coconut urad dal chutney for rice). I’ll link a few below, so be sure to check them out. These chutneys are perfect for a quick meal, and the vegetable-based ones also make a great side for idli, dosa, or upma.

Now, let’s talk about the star ingredient—kovakkai, also known as ivy gourd. In Hindi, it’s called tindora or tendli. It’s one of my favorite vegetables, and back home, we often make kovakkai fry, a recipe I’ve already shared. After moving to the US, I discovered the Andhra-style version, popularly known as dondakaya vepudu, which I have shared.

Both my mom and I are big fans of Revathi Shanmugam’s recipes, and this chutney is one of hers. It was featured in the Arusuvai Adu Thani Suvai show on Jaya TV. Inspired by Andhra/Telangana cuisine, this chutney resembles dondakaya pachadi, featuring a blend of onions, chilies, coconut, tamarind, and cilantro. Unlike traditional chutneys, this one is made without lentils, and you can even use ripe ivy gourd for a different twist!

Ingredients required

This flavorful kovakkai thogayal is made with simple yet aromatic ingredients.

It starts with gingelly oil for a rich, nutty base, followed by tender ivy gourd, onions, and garlic, which add depth to the chutney.

A mix of green and dried red chilies brings heat, while fresh curry leaves enhance the aroma.

Tangy tamarind balances the flavors, complemented by a handful of cilantro and grated coconut for a subtle sweetness and texture.

Finally, a touch of salt ties everything together, making this chutney a perfect accompaniment to rice.

We use an equal amount of ivy gourd and onion in this recipe. For precise measurements, refer to the recipe card. You can also add a few mint leaves for an extra layer of flavor.

Ingredient substitutions

I’ve used yellow onion, but you can substitute it with red onion or a combination of red onion and shallots. For the oil, peanut oil or any neutral oil works well. If using tamarind paste instead of whole tamarind, add one tablespoon.

Dietary information

This kovakkai chutney is naturally gluten-free, nut-free, and vegan.

Storage tips

Refrigerated properly, this chutney stays fresh for up to four days. Always use a clean spoon when serving. I don’t reheat the chutney; instead, I take the needed portion and let it come to room temperature. However, I always serve it alongside hot rice, idli, or dosa for the best experience.

Watch me make the tindora chutney

How to make kovakkai thogayal

• Heat a pan or kadai and add oil. Once the oil is hot, add the chopped ivy gourd and sauté for 3 to 4 minutes.

• Add the onion and garlic, sauté for a minute, then add the green chilies (broken in half), followed by dried red chilies (broken into small pieces) and curry leaves. Cook until the onions turn soft and translucent and the ivy gourd becomes light brown.

• Add the tamarind, cilantro, and ⅓ cup of coconut. Cook until the cilantro wilts, then turn off the heat and let the mixture cool.

• Transfer the mixture to a mixer jar and add two teaspoons of salt.

• Grind the chutney without adding any water. That’s it—your chutney is ready! Serve with rice, and enjoy.

Recipe Notes

• This tindora chutney has a slightly spicy and tangy flavor, which balances well when mixed with rice. Adjust the salt and spice levels to suit your preference.
• You can make this chutney without garlic or substitute it with half a teaspoon of onion and shallots.
• Water is not required for grinding, but if needed, add a maximum of 2 tablespoons to adjust consistency.
• Tempering is optional. If desired, temper mustard seeds and urad dal in gingelly oil and mix it into the chutney for added flavor.

More chutney recipes

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