Dondakaya Karam Vepudu is a delightfully flavourful dish from the Andhra region of India, known for its bold and spicy flavours. Made with dondakaya (ivy gourd), this dish is seasoned with a special karam (spice) powder that elevates the taste and aroma of the curry.
Perfect for spice lovers, this Andhra style dondakaya karam pairs wonderfully with steamed rice or Indian breads. This recipe is an excellent choice for those looking to explore the vibrant and robust flavours of Andhra cuisine.
This dish is perfect for vegetarians and can be enjoyed with a variety of accompaniments. Try this recipe for a taste of authentic Indian flavours and enjoy a wholesome meal with your loved ones.
Health Benefits of Dondakaya
Dondakaya or ivy gourd has amazing health benefits and is an excellent addition to any weight loss diet.
- Rich in antioxidants: It helps combat free radicals, reducing oxidative stress.
- Blood sugar control: Ivy gourd may help regulate blood sugar levels, making it especially beneficial for individuals managing diabetes.
- Digestive aid: The fiber content aids digestion and supports gut health.
- Rich in micronutrients: It provides vitamins like A and C and minerals such as iron, calcium, and potassium, supporting overall health.
Dondakaya Karam Vepudu Recipe:
Andhra style Dondakaya Karam is a deliciously spicy and aromatic dish that brings the bold flavours of Andhra cuisine to your table. The tender ivy gourd seasoned with freshly roasted and ground masala makes for a delightful and satisfying meal.
This dish is perfect for those who enjoy a bit of heat in their food and can be enjoyed with a variety of accompaniments. Try this recipe to experience the authentic taste of Andhra and enjoy a flavourful meal with your family and friends.
- For this Dondakaya Recipe, firstly wash the dondakaya thoroughly.
- Then chop the ends off and slice the tindora lengthwise into four pieces.
- Next heat oil in a pan. Put in the sliced tindora.
- Sprinkle salt and turmeric and mix well.
- Cover and cook over low medium heat. Keep stirring in between.
- Meanwhile, in a small pan, dry roast peanuts and remove. Then add chana dal, urad dal, coriander seeds, cumin seeds and dry roast over low heat until fragrant.
- Let the roasted spices cool.
- Transfer the roasted spices into a mixie jar and add dry red chillies and garlic cloves.
- Grind them into a coarse powder. Set aside.
- Once the dondakaya is almost done, sprinkle about 3 tbsp. of the ground spice powder and mix well.
- Sauté for a couple of minutes.
- Finally, turn off the gas and transfer the dondakaya vepudu into a serving dish.
- Serve Dondakaya Karam Vepudu with steamed rice, chapati, or roti.
If you are looking for more Ivy Gourd Recipes, then do try out Tindora Dry Fry
Serving Suggestions
- With Rice: Pair it with steamed rice and dal for a balanced, nutritious meal.
- With Roti: Enjoy it as a spicy side dish alongside roti or chapati for a flavorful Indian meal.
- As a Snack: You can even enjoy it as a healthy snack on its own, sprinkled with a dash of lemon juice.
Variations
- Coconut Version: Add freshly grated coconut toward the end of cooking for a coastal twist.
- Garlic Twist: Incorporate minced garlic during the initial tempering for added flavor.
- Masala Blend: Add a dash of garam masala for an extra punch of spice.
Tips for Perfect Dondakaya Karam Vepudu
- Uniform Slicing: Slice the ivy gourd evenly to ensure consistent cooking.
- Low-Medium Heat: Cook on low-medium heat to avoid burning and ensure the spices blend well.
- Crispiness: For a crispier texture, cook uncovered during the last few minutes.
- Spice Control: Adjust the quantity of red chili powder based on your spice tolerance.
Ivy Gourd Fry Recipe details below:
Dondakaya Karam Vepudu Recipe
Ingredients
- 250 grams Dondakaya Ivy Gourd
- 2 tbsp. oil
- ½ tsp turmeric
- 1 tsp salt
- Dry Roast:
- 2 tbsp. chana dal
- 1 tbsp. urad dal
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 2 tsp peanuts
- 2 dry red chillies
- 6 garlic cloves
Instructions
- To prepare Tindora Fry, wash the ivy gourds thoroughly. Top and tail the ivy gourds and slice them lengthwise into quarters.
- Heat about 2 tbsp. of oil in a pan over medium heat.
- Add the sliced dondakaya and sauté for about 1-2 minutes. Sprinkle salt and turmeric powder. Mix well.
- Cover and cook for 10-15 minutes until they are slightly tender and start to change colour. Keep stirring in between.
- Meanwhile, take a small pan and dry roast dry peanuts and remove. Then dry roast Bengal Gram dal, urad dal, cumin and coriander seeds over low medium flame until golden brown.
- Cool the roasted spices and then grind to a coarse powder along with red chillies and garlic cloves. Keep aside.
- Once the tindora is almost done, add about 3 tbsp. of the prepared karam powder and mix thoroughly. Sauté for 2-3 minutes and then remove from heat.
- Serve Tindora Stir Fry with rice and dal.
