Tendli or Tondli is Ivy Gourd (Kovakkai) in Marathi. Tindli Rice is a spicy rice made using Ivy gourd and masalas. Traditionally Maharashtrians use Goda masala to make this yummy rice. We can also use garam masala instead but Goda masala gives the authentic taste. This Tendli Bhaat (Ivy Gourd Rice) is a one-pot nutrition rich meal. We can serve this yummy rice with any Raitha of your choice.
Difference between Goda Masala & Garam Masala
Goda Masala and Garam Masala are very different from each other because Goda Masala uses Coconut and sesame seeds and sometimes Nigel seeds. We can make the Goda Masala at home at home and store it in air-tight container and refrigerate to have long shelf life. This Goda Masala can be added to Masala Bhat, Vangi Bhaat and for any subzi.
Benefits of Ivy Gourd:
Each part of Ivy Gourd plant offers great health benefits. The ivy gourd plant is known to improve the metabolism, reduce the blood sugar level, and prevent conditions like diabetes. It is also very good for the heart and the nervous system. Studies have even shown that it helps deal with kidney stones. If we clean, boil or cook Ivy gourd, it does not cause side effects.
Cooking Tendli Bhaat in Instant Pot:
I have used a pressure cooker to make this Tendli Bhaat. But we can use Instant Pot too. We need to start with sauté mode and sauté the masala and veg and then once the rice and ivy gourd are added, we can cancel the sauté mode and start the pressure cook mode and set the timer for 5 mins. Seal the Instant pot with the lid and turn the pressure nozzle to “Sealed”. Once the timer is off, press the cancel button and let the pressure release naturally.
Recipe Card
Tendli Rice | Ivy Gourd Rice | Kovakkai Rice
Tendli or Tondli is Ivy Gourd in Marathi. This Tendli rice is a tasty and aroma rich masala rice with Ivy Gourd. A flavorful combination of rice with Tindora or Ivy Gourd.
- 1 Cup Raw Rice (We can use Basmati or Sona Masoori )
- 1 Onion (Finely Sliced)
- 200 gms Ivy Gourd (Sliced)
- Salt (As Needed)
- 1 tbsp Goda Masala (I have used Store bought)
- Coriander Leaves (For Garnishing)
- 1 tsp Grated Coconut (For Garnishing)
- 1.5 Cups Water
For Tempering
- 3 tbsp Ghee (Clarified Butter)
- 2 Cloves
- 1" Cinnamon
- 2 Cardamom
- 1 Bay Leaf
- 1/2 tsp Peppercorns
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- a Pinch Asafoetida (Asafetida / Hing)
- 2 Green Chili (Finely Chopped)
- 1 tsp Ginger (Finely Chopped)
- 1 tsp Garlic (Finely Chopped)
- Few Curry Leaves
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Wash the rice thoroughly and soak in fresh water for 15 mins
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Heat ghee in a pressure cooker. When the ghee is hot, throw in whole masalas (cinnamon, cloves, bayleaf, Cardamom & Peppercorns).
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Then add Mustard, cumin seeds and hing and allow it to crackle
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Next, we need to add chopped green chili ,ginger, garlic and few curry leaves and sauté for a minute
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Now, add the sliced onions and sauté the onions till translucent. We can add a pinch of salt while sautéing onions that will bring out the moisture and cook the onions evenly
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Once the onions turn translucent, add goda masala and sauté for a minute. Then add ivy gourd and sauté for couple of minutes
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Then drain water from the rice and add rice to the cooker and mix very gently without breaking the rice. Now add 1.5 cups of hot water. Its good to heat the water and add hot water that will speed up the cooking. Add necessary salt and give a good mix
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Let the water boil for 2-3 minutes. Then close the pressure cooker with the lid. Do not put the whistle. Just cover the whistle nozzle with a cup or bowl and keep the flame low and cook for 8 minutes. Switch off the flame once done
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Let the pressure gets released naturally. Open the pressure cooker and garnish the Tendli Rice with Coriander leaves and grated coconut and serve hot!
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Serve the Yummy Tendli Rice with Raita of your choice!
- Conventionally Goda masala is used, but we can simply use Garam Masala too
- You can also add other vegetables like potato
- We can get Goda masala at stores or we can make it at home.
- Vegans can use oil instead of ghee
- We can add 1 tbsp of curd or 1/2 tomato if u like a little tangy taste in the rice.
Method with Step by Step Pictures:
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Wash the rice thoroughly and soak in fresh water for 15 mins
-
Heat ghee in a pressure cooker. When the ghee is hot, throw in whole masalas (cinnamon, cloves, bayleaf, Cardamom & Peppercorns).
-
Then add Mustard, cumin seeds and hing and allow it to crackle. Next, we need to add chopped green chili ,ginger, garlic and few curry leaves and sauté for a minute
-
Now, add the sliced onions and sauté the onions till translucent. We can add a pinch of salt while sautéing onions that will bring out the moisture and cook the onions evenly
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Once the onions turn translucent, add goda masala and sauté for a minute. Then add ivy gourd and sauté for couple of minutes
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Then drain water from the rice and add rice to the cooker and mix very gently without breaking the rice. Now add 1.5 cups of hot water. Its good to heat the water and add hot water that will speed up the cooking. Add necessary salt and give a good mix
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Let the water boil for 2-3 minutes. Then close the pressure cooker with the lid. Do not put the whistle. Just cover the whistle nozzle with a cup or bowl and keep the flame low and cook for 6-8 minutes. Switch off the flame once done
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Let the pressure gets released naturally. Open the pressure cooker and garnish the Tendli Rice with Coriander leaves and grated coconut and serve hot!
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Serve the Yummy Tendli Rice with Raita of your choice!
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