Skip to main content

Ivy Gourd Rice / Kovakai Satham / Lunchbox Recipe

If you are looking for an easy lunchbox recipe as we are heading towards school reopening days. Then check it out this yummy and tasty rice. The major task for all mommies is to decide on their kids meals which should be simple and also healthy. This Ivy gourd rice is a tasty and flavorful dish which is prepared using ivy gourd, coconut, peanuts etc. The freshly ground masala enhance the flavor of this rice and also nutritious for kids as it contains peanuts. The mild sweetness from coconut and peanuts gives a delicious taste which will be loved by kids. Adjust the quantity of fresh and dry chillies according to taste bud. This rice can be served with raita or papad or any veggies.

Ingredients :

1 - 1/2 Cups Cooked Rice 
12 - 15 Kovakai / Ivy gourd, cut into small roundels
1 Tbsp Oil 
1/2 Tsp Cumin / Jeera seeds
2 Tbsp Peanuts 
1/4 Tsp Turmeric powder
2 Onions, Sliced 
2 Green chillies, sliced
3 Springs of Curry leaves 
Salt to taste 
Coriander leaves for garnishing

To roast and grind :

1/4 Cup Coconut, grated 
2 Tbsp Peanuts ( skin removed ) 
4 - 5 Dry red chillies (adjust according to taste bud )

 Method :

Dry roast the given ingredients in "To roast and grind" and grind it into fine powder without adding water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a pan and add cumin seeds followed by peanuts, curry leaves and sliced onions.

Saute till the onions turns translucent and add the chopped ivy gourds.

Now add turmeric powder followed by 1 tbsp of water.

Simmer the flame, cover it with a lid and cook till the veggies gets 3/4th cooked.

Add the ground masala along with the required amount of salt and cook it again till the mixture turns dry.

Add the cooked rice and mix well without breaking the rice.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve hot with raita or any veggies. 


  1. Thats a gud one...only knew thorans with this ...thx priya

  2. Rice looks so yummy . will try soon


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …