Ivy gourd yogurt curry I Thondekai saasive

Preparation Time : 15 min Cooking Time : 10 min Serves : 4

Ivy gourd yogurt curry is a tasty curry , an easy to make south Indian recipe, a best curry to serve with rice, an easy to make curry in a short time, a coconut based yogurt curry, raw mustard is blended with coconut which gives a special taste and flavor to the dish, do try and enjoy with steamed rice. 


To grind –

Coconut – 1 cup grated or chopped

Mustard seeds – 1/2 tsp

Cumin – 3/4 tsp (optional)

Dry chilies – 3 – 4 no’s

Other ingredients –

Ivy gourd – 250 gm chopped

Yogurt – 250 ml

Salt to taste

Oil – 1 or 2 tsp


For seasoning –

Mustard – 1/4 tsp

Asafoetida – 2 pinch powdered

Curry leaves – 1 spring



Rinse ivy gourd, chop it vertically/ cut lengthy, heat 1 cup of water in a vessel, when it begins to boil add chopped ivy gourd and salt to taste, cook until it is done or pressure cook for 1 whistle. Mean while blend the masala by adding ingredients to grind as shown above, blend it to a smooth paste by adding enough water to blend and keep ready.


Ensure the veggies are cooked, add grounded paste into it, stir, combine, bring it to boil for 5 to 6 min.



Remove from the flame, Heat a tadka pan by adding oil in it, when it is hot add  mustard seeds, allow it to sizzle, add asafoetida  and curry leaves, allow the leaves to splutter, remove from the flame, add it to the curry, stir. Allow it to cool at room temperature.


Once the curry gets cooled add yogurt mix with the curry.


Enjoy with steamed rice.

Note –

You can make the curry to a thick in consistency or to medium thick in consistency of your choice, both taste great with rice.


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