Andhra Dondakaya Ulli Kura Karam Recipe (Dondakaya Poriyal / Kovakkai Curry)
Introduction:
Andhra Dondakaya Ulli Kura Karam, a flavorful and aromatic side dish from Andhra Pradesh, is made with ivy gourd, also known as Tindora, Kovakkai, or Tendli. This dish is a perfect combination of tangy tamarind, roasted peanuts, and a freshly ground spice mix that brings out the unique flavor of the vegetable. Typically served with steamed rice or dal, this curry is light yet packed with robust flavors. It is an excellent addition to any meal, whether it’s for a casual lunch or an elaborate dinner. Best of all, it takes only about 20 minutes to prepare!
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) | 500 grams, cut lengthwise |
| Sesame Oil (Gingelly Oil) | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry Leaves | 1 sprig, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
For Ground Masala:
| Ingredient | Quantity |
|---|---|
| Coriander Seeds (Dhania) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Sesame Seeds (Til) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Dry Red Chillies | 3 (adjust according to spice preference) |
| Tamarind | Gooseberry size (approximately 15 grams) |
| Roasted Peanuts (Moongphali) | 2 tablespoons |
Instructions:
Step 1: Pressure Cooking the Dondakaya
- Begin by prepping all the ingredients and keeping them ready for use.
- Take the cut Dondakaya (Tindora) and place it in a pressure cooker. Add salt and 2 tablespoons of water to the cooker.
- Close the cooker and cook for 2 whistles on medium heat. After 2 whistles, turn off the heat.
- To prevent overcooking, release the pressure by carefully removing the weight or placing the cooker under cold running water. Set the cooked Dondakaya aside.
Step 2: Roasting and Grinding the Masala
- In a small pan, heat over medium heat. Add the chana dal and urad dal, roasting them until they turn a golden brown color.
- Once the dal starts to change color, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, and dry red chillies. Stir for about 1 minute until the spices release a fragrant aroma.
- Once the roasting is done, turn off the heat and allow the spices to cool.
- After cooling, transfer the roasted ingredients, along with the tamarind and roasted peanuts, into a small jar of a mixer grinder. Grind everything into a coarse powder without adding any water. Set this ground masala aside.
Step 3: Assembling the Andhra Dondakaya Ulli Kura Karam
- Heat sesame oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them crackle.
- Stir in the asafoetida (hing) and chopped curry leaves, and sauté them for a few seconds until aromatic.
- Add the cooked Dondakaya into the pan along with the ground masala. Mix everything together so that the spices coat the vegetable evenly.
- Cover the pan and reduce the heat to low. Let the curry cook for another 10-15 minutes. This allows the spices to fully absorb into the Dondakaya and develop a rich flavor.
- Check the seasoning and adjust salt according to taste.
Step 4: Serving
- Once the Andhra Dondakaya Ulli Kura Karam is cooked and the flavors have melded together, turn off the heat.
- Transfer the curry to a serving bowl and serve it hot.
- For an authentic Andhra meal, serve this Ulli Kura Karam with Steamed Rice and a flavorful Andhra Style Bendakaya Charu (Okra Soup) for a wholesome lunch or dinner experience.
Tips & Variations:
- Spice Level: Adjust the number of dry red chillies based on your preferred spice level. You can also remove the seeds for a milder taste.
- Roasting the Dal: Make sure to roast the dal and spices on medium heat to avoid burning them. Roasting brings out the full flavor of the spices.
- Tamarind Substitute: If fresh tamarind is not available, you can use tamarind paste as a substitute. Use about 1 tablespoon of paste for this recipe.
- For Extra Crunch: Add a handful of fried cashews or broken almonds towards the end of cooking for an extra crunch.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 18g |
| Protein | 5g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 150mg |
| Sugars | 3g |
Conclusion:
The Andhra Dondakaya Ulli Kura Karam is a perfect combination of spicy, tangy, and crunchy flavors. The ground masala adds a unique depth to the dish, making it an irresistible side dish that pairs wonderfully with rice or roti. Whether you’re cooking for a special meal or looking for a quick and tasty dish, this recipe will surely delight your taste buds with every bite. Try it today for a taste of Andhra cuisine right at home!
