Kovaikkai Podi Sadam Recipe | South Indian Ivy Gourd Spiced Rice

Kovaikkai Podi Sadam is a wholesome and flavorful South Indian rice dish made with sautéed ivy gourd (kovaikkai) and aromatic homemade spice powder. Packed with nutrients and bursting with flavors, this comforting rice variety is perfect for lunch boxes, quick meals, or cozy rainy days. Serve it hot with papad, curd, or an omelette for a satisfying meal.

Ingredients

For the Rice

• 1 cup cooked rice
• ½ cup kovaikkai (ivy gourd), finely chopped
• Salt to taste

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken into halves

For the Podi (Spice Powder)

• 4 tsp chana dal
• 2 tsp broken urad dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds (sombu)
• ½ tsp coriander seeds
• 2 dried red chillies (optional)
• A handful of curry leaves

Method

1. Dry roast all the ingredients listed under the podi section until aromatic and lightly golden. Allow them to cool and grind into a coarse powder.
2. Heat a little oil in a pan and sauté the chopped kovaikkai until tender and golden brown. Keep aside.
3. In another pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and dried red chillies.
4. Add the sautéed kovaikkai and mix well.
5. Sprinkle the prepared podi and stir until the vegetables are evenly coated.
6. Add the cooked rice and salt. Gently mix until the spice powder is distributed evenly throughout the rice.
7. Serve hot with papad, curd, pickle, or omelette.

Tips

• Use cooled rice for best results, as it prevents the grains from breaking.
• Adjust the quantity of pepper and red chillies according to your spice preference.
• The podi can be prepared in advance and stored in an airtight container.