Dondakaya Koora with Koora Podi

Dondakaya Koora with Koora Podi or Ivy Gourd with Andhra Curry Powder
Dondakaya Koora with Koora Podi

This is a variation of the Menthi Podi Vesina Dondakaya Koora. This version of the Dondakaya koora is spicier and satisfies the craving for hot and spicy food.


  1. Dondakaya/Ivy Gourd/Tondli – 1/2 Kg
  2. Koora Podi – 3 tsp
  3. Mustard Seeds – 1 tsp
  4. Curry Leaves – 6 to 8
  5. Turmeric – 1/4 tsp
  6. Oil – 1 tbsp
  7. Salt – 1 tsp + To Taste


  1. Wash the ivy gourd and wipe clean with a soft cloth.
  2. Chop off the ends and slice in half vertically.
  3. Quarter along the length so that you have “half moon” shaped pieces.
  4. Bring about a litre of water to boil.
  5. Turn the heat to low, and add the dondakaya pieces along with 1 tsp salt and 1/4 tsp turmeric.
  6. Cook covered over medium for about 5 minutes.
  7. Turn off the heat and leave the pieces in for 10 minutes so that they are parboiled.
  8. Use a colander to drain the water from the dondakaya pieces, and set aside for 10 minutes till all water is drained.
  9. In a heavy-bottomed kadai/wok, heat the oil.
  10. Add the mustard seeds and wait till they splutter.
  11. Add curry leaves and fry for a few seconds.
  12. Add the dondakaya pieces and mix well.
  13. Over medium heat, fry for about 10 minutes or till the pieces just start turning brown.
  14. Turn off the heat.
  15. Add the koora podi and salt, and mix well.
  16. Serve hot with rice or roti.


  • You know the dondakaya pieces are parboiled when they start to sink to the bottom of the vessel.
  • Be careful about the amount of salt you add at the end because there is salt in the water used to parboil the dondakaya pieces.

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