Thondekai kayirasa Recipe | How to make Ivy gourd hasi kayirasa
By Latha on June 11th, 2024
Thondekai kayirasa recipe explained with step by step pictures and a video. Tondekai kayirasa or Ivy gourd in urad dal gravy is a simple yet mouth watering recipe prepared using very minimum ingredients. This Tendli or kovakkai or tendli or dondakaya recipe tastes good with rice or chapathi. This type of kayirasa is prepared mainly in kundapura and malenadu region of karnataka. Generally green chilies are used in kayirasa but you can also use red chilis. Kayirasa should have thick gravy, so be mindful while adding the water.
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 kayirasa 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)
- 500 gms Thondekai or Ivy gourd
- 2 tbsp urad dal
- 2 green chillies
- 1 cup grated coconut
- Salt as per your taste
Ingredients required for tempering:
- 1/2 tsp mustard seeds
- 1 red chilli
- 4-5 curry leaves
- 1 tbsp cooking oil
Instructions for making thondekai kayirasa:
- Clean and chop the Ivy gourd length wise by discarding the ends. Take the chopped Ivy gourd or thondekai in a cooker. Add 1 tsp salt and water just to cover the vegetables.
- Cook the Ivy gourd until soft and set it aside. Let it cool down.
- Take chillies and urad dal in a frying pan. slit the green chillies to avoid popping.
- Roast them under medium flame until urad dal turns golden brown.
- Take grated coconut and fried urad dal in a mixie jar and grind it into a paste by adding required water. Do not add more water.
- At the end add in fried green chilies.
- And grind it again for a while. Use only minium required water and grind it into a semifine paste.
- Wait until the cooked Ivy gourd are warm and then add the ground masala. Also add the salt as per taste.
li>Give it a quick mix. Remember in this recipe no boiling, also don't mix the ground masala when the vegetables are hot. - Temper it with oil, red chilli, mustard seeds and curry leaves.
- Serve it with hot rice or chapati. This gravy or hasi kayirasa will get spoiled soon. So use it before 4 hours or keep it in the fridge.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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