🥥 Kovakkai Coconut Masala Curry | No Onion No Garlic Recipe

“Turn everyday kovakkai into a creamy, aromatic curry that’s perfect for satvik meals, festive thalis, or comforting family dinners!”

Kovakkai (Ivy Gourd/Tindora) is often made as a simple stir-fry in South Indian homes. But here’s a twist – by combining steamed kovakkai with a flavorful coconut-cashew-fennel paste, you can create a creamy, aromatic curry that pairs beautifully with rice, chapati, or even dosa. This recipe balances the natural taste of kovakkai with the richness of coconut and cashews, making it a wholesome family favorite.

Since it’s made without onion and garlic, it’s ideal for fasting days, poojas, or when you want something light yet wholesome.

📌 Recipe Overview

• Course: Main Dish / Curry
• Cuisine: South Indian
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Diet Type: Satvik, No Onion, No Garlic

🛒 Ingredients

Vegetables & Base

• Kovakkai (Ivy Gourd) – 500 gms
• Tomatoes – 2, finely chopped
• Turmeric Powder – ½ tsp
• Garam masala – ½ tsp
• Oil – 2 tbsp
• Salt – as required
• Coriander Leaves – finely chopped, for garnish

To Grind (Coconut Paste)

• Fresh grated coconut – ½ cup
• Cashew nuts – 4 to 5
• Fennel seeds – ½ tsp
• Green chilies – 3
• Ginger – 1 inch, chopped
• Cloves – 2
• Cinnamon – 1 small stick (or ½ tsp powder)

👩‍🍳 Instructions

1. Steam the Kovakkai

• Wash and slice kovakkai.
• Steam cook until just soft. Set aside.

2. Cook the Tomatoes

• Heat 2 tbsp oil in a kadai.
• Add finely chopped tomatoes and saute until mushy. (Cover and cook for quicker softening.)

3. Mix in Kovakkai

• Add steamed kovakkai.
• Stir and cook for 2–3 minutes.
• Now add ½ tsp turmeric powder, mix, and then add salt

4. Prepare Coconut Paste

• Grind coconut, cashew nuts, fennel, green chilies, ginger, cloves, and cinnamon into a smooth paste using little water.

5. Make the Curry

• Add the ground paste to the kadai.
• Pour a little water if needed to adjust the consistency. Finally, sprinkle ½ tsp garam masala, stir well, and let it simmer.”

6. Simmer & Finish

• Cook on medium flame for 5–7 minutes until flavors blend and the curry thickens.
• Garnish with fresh coriander leaves.
• Serve hot.

🍽️ Serving Suggestions

• Best with steamed rice, jeera rice, or ghee rice.
• Pairs well with chapati, dosa, or parotta.
• Perfect for satvik thalis or festive meals.

🌟 Tips & Notes

• Don’t over-steam kovakkai — keep it soft yet firm.
• Add extra green chili or ginger for a sharper flavor (since no onion/garlic is used).
• For a richer taste, finish with 1 tbsp fresh cream.
• Add little water as the cashews make the curry naturally thick.

🥦 Nutritional Highlights

Kovakkai (Ivy Gourd)

• Rich in fiber, Vitamin A & C
• Helps regulate blood sugar

Coconut & Cashews

• Provide healthy fats & plant-based protein
• Add creaminess naturally without dairy

Spices

• Fennel aids digestion
• Cloves & cinnamon add warmth and aroma

🥡 Storage

• Keeps well in the refrigerator for 1 day.
• Reheat on stovetop with a splash of water before serving.
• Coconut paste can be pre-ground and refrigerated for up to 2 days.

👉 This curry is a wonderful way to make kovakkai more exciting and enjoyable, even for those who usually don’t prefer this veggie.

🎥 Video Tutorial