Dondakaya Ulavala Vepudu | Andhra Style Ivy Gourd and Horse Gram Fry

Dondakaya Ulavala Vepudu Dondakaya Ulavala Vepudu is a simple Andhra style fry where tender ivy gourd (dondakaya) meets sprouted horse gram (ulavalu) and a fresh coconut garlic masala.

It is a fantastic everyday curry: easy to make, wholesome, and full of homely flavour. The horse gram adds a gentle nuttiness and protein, while the coarse coconut, garlic and pepper paste gives this dondakaya fry its signature aroma. Serve it with hot steaming rice and a little ghee for a comforting South Indian lunch.

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Tips

Tips for the Perfect Dondakaya Ulavala Vepudu

Go easy on the horse gram. Add only the amount given. Too much horse gram makes the fry astringent (vagaru) and it becomes hard to enjoy.

Fry the coconut paste well at the end. Keep frying until all the water evaporates. This is what takes away the raw smell of the garlic and brings out the full aroma of the dish.

Pressure cook the ivy gourd for just 2 whistles on high flame. It cooks about 80%, and the rest gets cooked in the tempering. This keeps the dondakaya from turning mushy.

  • Use sprouted horse gram for better taste and easier digestion.

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Dondakaya Ulavala Vepudu | Andhra Style Ivy Gourd and Horse Gram Fry - Recipe Video

Dondakaya Ulavala Vepudu | Andhra Style Ivy Gourd and Horse Gram Fry

| vegetarian
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Total Time 30 mins
  • Servings 4
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Ingredients

  • **To cook the horse gram**
  • 3-4 tbsp sprouted horse gram (ulavalu)
  • 1/2 cup water
  • Salt to taste
  • **To cook the ivy gourd**
  • 350 gms dondakaya (ivy gourd)
  • **For the coconut garlic paste**
  • 8 - 10 garlic pods
  • 1/4 cup fresh coconut
  • 3 green chilies
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp mustard
  • A little water
  • **For the tempering**
  • 4-5 tbsp oil
  • 1/2 tsp mustard
  • 1/2 tsp cumin
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • 2 dry chilies
  • 1 sprig curry leaves
  • 1/2 cup chopped onion
  • salt to taste
  • 1/4 tsp turmeric
  • **To finish**
  • coriander leaves
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Instructions

  1. **Cook the horse gram.** Add 3-4 tbsp sprouted horse gram, 1/2 cup water and salt to a pressure cooker. Cover and pressure cook for 3 whistles.
  2. **Cook the ivy gourd.** Add 350 gms dondakaya. Cover and pressure cook for 2 whistles on high flame. It will be about 80% cooked.
  3. **Grind the masala.** In a mixer jar, add 8-10 garlic pods, 1/4 cup fresh coconut, 3 green chilies, 1/2 tsp black pepper, 1/2 tsp cumin and 1/2 tsp mustard. Add a little water and grind to a semi-coarse paste.
  4. **Make the tempering.** Heat 4-5 tbsp oil in a pan. Add 1/2 tsp mustard, 1/2 tsp cumin, 1 tbsp chana dal, 2 dry chilies and 1 tsp urad dal. Fry well.
  5. **Fry the onions.** Add 1 sprig curry leaves, 1/2 cup chopped onion and salt. Fry until the onions turn translucent.
  6. **Add the vegetables.** Add the cooked dondakaya and horse gram along with 1/4 tsp turmeric. Saute well and cook until it comes to a rolling boil.
  7. **Add the coconut paste.** Add the ground coconut paste and fry until all the water evaporates and the raw garlic smell is gone.
  8. **Serve.** Sprinkle coriander leaves and enjoy this Andhra style dondakaya horse gram fry with hot rice.

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