Dondakaya Palli Karam Vepudu | Ivy Gourd Fry with Peanut Spice Powder

Dondakaya Palli Karam Vepudu Recipe is a simple but very delicious Andhra style Ivy Gourd Fry. It is a perfect side dish for any South Indian main course meal like rice and sambar, pappu, and rasam.

At home, Mom includes different kinds of gourds in our meals. Ivy gourd is one of the common veggies at home. We have it 2-3 times a week with different variations.

I have already posted Dondakaya Ulli Karam recipe. In this post, I am sharing a special ivy gourd fry recipe. Now this is a completely different recipe.

If you are new to this vegetable then this post will help you with tips to choose ivy gourd, how to make the podi (spice mix), and also some variations I make to this recipe.

Dondakaya Palli Karam Vepudu

What is Dondakaya?

Dondakaya is a Telugu name for the vegetable Ivy Gourd. It is a tropical vine vegetable that belongs to the Cucurbitaceae family, which includes cucumbers and pumpkins.

Ivy Gourd has different names in Indian languages. Dondakaya in Telugu, Kovakai in Tamil, Tondekayi in Kannasa, Tindora in Gujarati, and Tendli/Tondli in Marathi.

This veggie has a mild flavor and slightly crunchy texture. In South India, dondakaya is a popular vegetable used in various dishes such as curries, stir-fries, and chutneys.

Dondakaya is a nutrient dense vegetable – low in calories and fiber rich, it helps regulate blood sugar levels. This veggie is well known for its laxative properties that is good for digestion. It also has various vitamins and minerals such as vitamins A and C, iron, and calcium.

About Dondakaya Palli Karam Vepudu Recipe

Sliced Dondakaya are stir-fried until cooked, and tossed with freshly ground peanut spice mix. This is one of the variations followed in Telugu-speaking regions.

Each family has their version of making this pali karam according to their taste preference.

This peanut spice powder is my grandmother’s recipe. She calls it vepudu karam podi which translates to multipurpose spice mix for any vegetable stir fry dish.

What’s excellent about this spice mix is that it’s prepared with minimum spices readily available in your pantry or at any Indian grocery store. The use of various spices gives the spice mix a distinct aroma and flavor. Also, it has numerous health benefits.

The aromatic and flavorful peanut spice powder can be used for a variety of vegetable curry or fry recipes like potato, carrot, beetroot, bottle gourd, ridge gourd, okra/bhendi, snake gourd, brinjals, etc.

To reduce the cooking time, you can steam dondakaya in a cooker or steamer until soft-cooked. Then saute in the tempering and toss with the spice mix.

Reasons to make

Easy and simple to make.

Unique veg recipe.

Flavorful.

Oh-so delicious!

Everyday veg dish.

Loaded with tons of nutrients.

Vegan & Gluten-free.

Pro Tips

1. Selection of Ivy Gourd: Look for ivy gourd with a vibrant green color, small to medium in size, and with smooth skin.

2. Cutting the dondakaya: I have sliced the vegetable length-wise, alternately you can cut it into roundels ( round shape). It is a bit time-consuming to cut/chop these tiny green veggies, so you can chop them in a food processor.

3. Palli Karam: Dry roast the ingredients on medium-low flame and start by adding the ingredient that takes the most time to roast.

4. Simmer in low flame: Cook the veggie on low flame and do not add water.

5. Be patient: The process of making peanut spice mix and cooking veggie has to be done on medium to low flame to make sure the ingredients are not burning.

andhra style dondakaya vepudu

Ingredients

Ivy gourd (Dondakaya): Use fresh dondakaya that are small to medium in size.

Tempering: oil, mustard seeds, dry red chilies, and curry leaves.

Ground spice: turmeric powder.

Peanut spice mix: raw peanuts, coconut (dry or fresh), coriander seeds, cumin, garlic, sesame seeds, and red chili powder.

Garnishing: coriander leaves.

Seasoning: salt.

How to make Dondakaya Palli Karam (step-by-step)

Step 1: Make Palli Karam Podi

1. Heat a skillet or pan over medium heat. Add 2-3 tbsp raw peanuts to the pan and roast them, stirring frequently, until they turn a light golden brown and fragrant. This usually takes around 1-2 minutes.

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2. Add 1 tbsp coconut (dry or fresh), 1 tbsp coriander seeds, and 1 tsp cumin. Dry roast them, stirring continuously, until they become aromatic.

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3. Lastly, add 5-6 garlic pods and 1/2 tbsp sesame seeds. Turn off the flame and stir fry for 30 seconds.

The residual heat of the pan is enough to fry the ingredients. Do not roast the garlic pods, just saute them to get rid of the moisture. Remove from heat and let them cool.

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4. Once the roasted ingredients have cooled down, transfer them to a spice grinder or blender. Add red chili powder.

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5. Grind all the ingredients together into a coarse powder. You can adjust the texture according to your preference, whether you prefer it fine or slightly coarse. Keep it aside.

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Step 2: Make Dondakaya Palli Karam Vepudu

6. Soak 250 grams dondakaya in a large bowl filled with water, and wash them thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.

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7. Using a sharp knife, trim off both ends of the dondakaya. Hold them firmly with one hand and use a sharp knife to cut lengthwise into 6-8 pieces or thin rounds.

Aim for uniform thickness to ensure even cooking.

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8. Heat 2 tbsp oil in a pan or kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter.

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9. Then add 2 dry red chilies and 5-7 curry leaves. Saute until the leaves turn crisp.

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10. Add chopped ivy gourd (dondakaya) to the pan. Mix well. Saute stirring frequently for 1 to 2 minutes.

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11. Add 1/4 tsp turmeric powder and salt to taste. Mix until the spices are evenly coated with the ivy gourd.

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12. Cover the pan and cook on low heat.

Usually, it takes 15-20 minutes for the dondakaya pieces to get tender. So simmer on low flame until then and stir in between.

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13. Check for doneness. Using a spatula/knife/fork cut a dondakaya piece in half. If the knife cuts through easily and the interior is soft and cooked, then they are done.

If the interior is still firm or raw, they need more cooking time.

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14. Add the peanut spice mix.

Start by adding less and keep adding as needed.

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15. Gently mix well and fry until it’s aromatic, it can take 30 seconds. Taste test, add seasoning and spice if needed.

Note: Every dondakaya pice should get coated with the masala powder.

Turn off the flame.

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16. Garnish with 2-3 tbsp fresh coriander leaves (optional).

Dondakaya Palli Karam Vepudu is ready. Serve with hot steamed rice and a choice of dal.

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Serving Suggestions

1. Add dondakaya karam vepudu over steamed rice along with a generous drizzle of ghee or sesame oil and mix well. It creates a quick and flavorful rice dish, to enjoy on its own. It makes for a delicious lunchbox option or a quick meal on busy days.

2. Serve fry as a side dish with steamed rice and dal -pappu, sambar, pappu charu, or rasam. It’s a classic combination in South Indian cuisine.

dondakaya podi vepudu

Storage Suggestions

I do not suggest to refrigerate the fry dish as it will alter the taste and texture.

However, you can store the ground spice mix for several weeks when stored properly. It’s not necessary to refrigerate the spice mix.

Variations

1. If you like you can also reduce the quantity of peanuts and increase the amount of dry coconut.

2. You can add 1 tbsp putnalu/fried gram while grinding the masala powder.

3. Can add a pinch of sambar powder at the end, for a little extra flavor.

More Related Recipes

Aratikaya Vepudu

Beans Masala Fry

Vankaya Vepudu

Potato Fry

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Recipe Card

dondakaya fry recipe

Dondakaya Palli Karam Vepudu

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Dondakaya Palli Karam Vepudu, combines the traditional South Indian dish of ivy gourd fry with the flavorful addition of a peanut spice mix. In this dish, fresh ivy gourd slices are stir-fried until tender and then tossed in a fragrant blend of crushed peanuts and aromatic spices. It is a perfect side dish for a main course meal, rice with dal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 2 people

Ingredients
  

  • 250 grams Dondakaya (Ivy Gourd/tindora)
  • 2-3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 2 numbers Dry Red chilies
  • 5-7 numbers Curry leaves
  • 1/2 tsp Turmeric powder
  • 2-3 tbsp Coriander leaves
  • Salt to taste

Palli Karam

  • 2-3 tbsp Peanuts (raw)
  • 1 tbsp Coconut (dry or fresh)
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin
  • 5-6 numbers Garlic pods
  • 1/2 tbsp Sesame seeds
  • 2-3 tsp Red Chili powder

Instructions
 

Making Peanut Spice Mix

  • Heat a skillet or pan over medium heat. Add raw peanuts to the pan and roast them, stirring frequently, until they turn a light golden brown and fragrant. This usually takes around 1-2 minutes.
  • Add coconut (dry or fresh), coriander seeds, and cumin. Dry roast them, stirring continuously, until they become aromatic.
  • Lastly, add garlic pods and sesame seeds. Turn off the flame and stir fry for 30 seconds. The residual heat of the pan is enough to fry the ingredients. Do not roast the garlic pods, just saute them to get rid of the moisture. Remove from heat and let them cool.
  • Once the roasted ingredients have cooled down, transfer them to a spice grinder or blender. Add red chili powder.
  • Grind all the ingredients together into a coarse powder. You can adjust the texture according to your preference, whether you prefer it fine or slightly coarse. Keep it aside.

Making Dondakaya Palli Karam Vepudu

  • Soak dondakaya in a large bowl filled with water, and wash them thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
  • Using a sharp knife, trim off both ends of the dondakaya. Hold them firmly with one hand and use a sharp knife to cut lengthwise or into thin rounds.
  • Heat oil in a pan or kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter.
  • Then add dry red chilies and curry leaves. Saute until the leaves turn crisp.
  • Add chopped ivy gourd (dondakaya) to the pan. Mix well. Saute stirring frequently for 1 to 2 minutes.
  • Add turmeric powder and salt to taste. Mix until the spices are evenly coated with the ivy gourd.
  • Cover the pan and cook on low heat. Usually, it takes 15-20 minutes for the dondakaya pieces to get tender. So simmer on low flame until then and stir in between.
  • Check for doneness. Using a spatula/knife/fork cut a dondakaya piece in half. If the knife cuts through easily and the interior is soft and cooked, then they are done.
    If the interior is still firm or raw, they need more cooking time.
  • Add the peanut spice mix.
  • Gently mix well and fry until it’s aromatic, it can take 30 seconds. Taste test, add seasoning and spice if needed. Turn off the flame.
  • Garnish with 2-3 tbsp fresh coriander leaves (optional). Dondakaya Palli Karam Vepudu is ready. Serve with hot steamed rice and a choice of dal.

Notes

Select fresh and tender ivy gourd for the best results.
Prepare the peanut spice mix by dry roasting the ingredients and grind to a coarse or fine powder.
Cook the ivy gourd slices on low heat until they are tender.


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