Thondekai huli menasina kodilu Recipe | How to make Ivy gourd gravy
By Latha on Feb 19th, 2025
Thondekai huli menasina kodilu recipe explained with step by step pictures and a video. This is a Havyaka style Ivy gourd or tindora or kundru gravy, prepared using very simple masala. Here the thondekayi is not chopped but crushed to prepare this sambar.
Mangalore side a different version of kayirasa is in practice. In mangalore style kayirasa jaggery is used and is boiled at the end. Soon I will post that version also. Bendekayi or ladies finger is very good for health. If you are looking for more Ladies finger recipes, then do check our bendekayi palya (ladies finger curry) and Bendekayi sambar recipes.
This simple and tasty thondekai huli menasina kodilu recipe is totally different from other gravies. We have to just add the ground masala with the cooked vegetables. That final boiling step, after mixing the masala and cooked vegetables is not there in this recipe. In kayirasa the gravy and the cooked vegetables are simply mixed when the cooked vegetables are cool/warm. So this kayirasa is also called by name "hasi kayirasa", where in hasi translates to raw (not boiled) in kannada language. Remember you need to wait till the cooked vegetables are warm. This recipe is popular with bendekayi or ladies finger. But it also tastes good with beans, Long beans and tindora (thondekayi). If you are looking for more Karnataka style gravy recipes then do visit our gravies section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 400 gms Thondekai or Ivy gourd
- 1 cup grated coconut
- 3 - 5 red chillies
- 1/4 tsp turmeric
- Small lemon sized tamarind
- Salt as per your taste
Ingredients required for tempering:
- 1/2 tsp mustard seeds
- 1 red chilli
- 7 - 8 curry leaves
- 7 - 8 crushed garlic
- 1 tbsp cooking oil
Instructions for making thondekai huli menasina kodilu:
- Rinse and chop the ends of the thondekai or Ivy gourd.
- Crush the Ivy gourd.
- Take the crushed Ivy gourd in a pressure cooker. Add a tsp of salt and water as needed.
- Cook the Ivy gourd until soft by making 1 - 2 whistles.
- Take coconut, red chillies and turmeric in a mixie jar.
- Add tamarind juice. Please note that I have added tamarind paste.
- Grind it into a fine paste by adding required water.
- Add it to the cooked Ivy gourd.
- Adjust the salt as per taste. Give it a good mix.
- Boil it for a minute. Switch off the stove.
li>Take the ingredients for tempering. - Prepare tempering with oil, red chilli, mustard seeds, crused garlic and curry leaves. Garlic can be replaced with asafoetida. Serve it with hot steaming rice or neer dosa.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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