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Kovakkai Masiyal | Paati's Ivy Gourd Dal Recipe

My Paati's recipe — Kovakkai Masiyal from Kovai. Ivy gourd cooked with soaked toor dal, tempered with small onions, tomato, green chillies and curry leaves. Simple, humble and absolutely incredible with hot rice and ghee. Goes with dosa, chapathi, idli and even upma! A traditional recipe passed down with love. I have tried my best to match Paati's taste — this comes close. 🤍🔥
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Prep Time 10 minutes
Cook Time 20 minutes
Course: dal, Side Dish
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups kovakkai chopped
  • ½ cup toor dal soaked 30 minutes
  • ½ tsp turmeric powder
  • A pinch of asafoetida
  • Water as required
  • For tempering:
  • Oil as needed
  • Mustard seeds
  • 1 tsp urad dal
  • 1 tsp jeera
  • 3 green chillies
  • 1 dried red chilli
  • Curry leaves
  • Small piece ginger chopped
  • 1 cup small onions chopped
  • 1 tomato chopped
  • Turmeric powder
  • Salt to taste
  • Fresh coriander leaves
  • Lemon juice — optional

Equipment

  • pressure cooker
  • pan

Method
 

  1. Soak toor dal for 30 minutes.
  2. In a pressure cooker add soaked toor dal, chopped kovakkai, turmeric, asafoetida and water.
  3. Cook for 2-3 whistles until dal and kovakkai are completely soft.
  4. Heat oil in a pan. Add mustard seeds, urad dal and jeera. Let splutter.
  5. Add green chilli, red chilli, curry leaves and chopped ginger. Fry well.
  6. Add chopped small onions. Fry everything really well together.
  7. Add chopped tomato, turmeric and salt. Cook until tomato softens completely.
  8. Add the cooked kovakkai and dal mixture. Mix gently.
  9. Cook on medium to low flame until everything comes together well.
  10. Add fresh coriander leaves.
  11. Optional — add lemon juice after switching off flame.
  12. Serve with hot rice and ghee.

Notes

Soak toor dal 30 minutes for best texture.
Use small onions (shallots) — don't substitute with big onions!
Cook on medium to low flame after adding dal — don't rush!
Lemon juice is optional — both with and without taste amazing.
Generous ghee with hot rice is a must! 😍
Stores in fridge for up to 2 days.
Goes with rice, dosa, chapathi, idli