Vegetable Pickle are always so delicious and simple. This Tindora Achar is made with Ivygourd along with spice powder and salt. A simple to make and instant pickle. First time, MY MIL tasted this pickle in one marriage in her native place. She asked the chef and he told its Kovakkai pickle. The pickle was so delicious. The kovakkai is so crunchy and spicy and we enjoyed with curd rice. One of the subbuskitchen subscriber, requested for Kovakkai Pickle, so I checked with my MIL and tried this pickle and its a huge hit. It is similar to Mango pickle and tastes too good. Try this Kovakkai Pickle (Tindora Achar) and Im sure you will surely love it!
Tips for making Kovakkai Pickle | Tindora Achar | Ivygourd Pickle Recipe:
- Finely Chop the Kovakkai(Tindora) that will enhances the taste.
- Like Kovakkai, we can use chopped carrot, cauliflower florets, tindora and make a mixed vegetable pickle.
- Since the kovakkai doesn’t have sourness in itself, the ratio of red chili powder, salt and chopped vegetable is more compared to raw mango pickle. For 8 measures of chopped tindora, we can use 1 measure of salt and 1 measure of red chili powder.
- We need to add lemon juice to incorporate sourness in the pickle.
- Fenugreek powder enhances the flavor. I usually dry roast 1/4 cup of fenugreek seeds till they are golden brown. Allow it to cool and grind it to smooth powder. Store in air-tight container and use it whenever we make pickles, lemon rice or tomato thokku.
- Store Kovakkai Pickle in air-tight container and refrigerate for longer shelf life. Always use dry spoon to serve. Make sure water is sprinkle or damp hands are used for serving. This will spoil the pickle.
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Kovakkai Pickle | Tindora Achar | Ivygourd Pickle Recipe
Kovakkai (Tindora / IvyGourd) is an instant pickle with chopped fresh tindora along with spices. Shelf life of this pickle is lesser than the conventional Mango or Lemon Pickle but instanty made with fresh vegetable makes this pickle unique and delicious. Quick, easy, delicious pickle to serve as an accompaniment for curd rice!
Servings 2 cups
Calories 40kcal
Equipment
- Mixing Bowl
Ingredients
- 4 Cups Kovakkai (Tindora) Finely Chopped. 1 Cup - 250ml
- ½ Cup Salt
- ½ Cup Red Chili Powder
- ¼ tsp Asafoetida (Asafetida / Hing)
- ½ tsp Fenugreek Powder
- ½ tsp Turmeric Powder
- 1 tbsp Lemon Juice
- 3 tbsp Sesame Oil
- 1 tsp Mustard seeds
Instructions
- Wash throughly, discard the ends and finely chop it. Take a bowl, add the chopped kovakkai. The ratio is 8 measures of chopped kovakkai : 1 measure of salt : 1 measure of red chili powder. I got 4 cups of chopped kovakkai so using 1/2 cup salt and 1/2 cup red chili powder.
- Add turmeric powder, red chilli powder, salt and mix well.
- Squeeze out juice of 1 big lemon or 2 small lemons and mix well
- Heat oil in a pan, add mustard seeds and allow it to sputter. Add hing and switch off the flame. Add seasoning to the kovakkai pickle.
- Add fenugreek powder and mix well
- The delicious Kovakkai Pickle is now ready! Serve it with Curd Rice and enjoy the dish!
Video
Nutrition
Serving: 1tbsp | Calories: 40kcal | Carbohydrates: 3g | Fat: 3g
Instructions with step by step Pictures:
- Wash throughly, discard the ends and finely chop it. Take a bowl, add the chopped kovakkai. The ratio is 8 measures of chopped kovakkai : 1 measure of salt : 1 measure of red chili powder. I got 4 cups of chopped kovakkai so using 1/2 cup salt and 1/2 cup red chili powder.
- Add turmeric powder, red chilli powder, salt and mix well.
- Squeeze out juice of 1 big lemon or 2 small lemons and mix well
- Heat oil in a pan, add mustard seeds and allow it to sputter. Add hing and switch off the flame. Then, add seasoning to the kovakkai pickle.
- Add fenugreek powder and mix well
- The delicious Kovakkai Pickle is now ready! Serve it with Curd Rice and enjoy the dish!
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