Tindora Raita | Tempered Ivy gourd in Curd

Ivy gourd is a popular vegetable in Asian and African countries. This vegetable is also known as Kovakkai in Tamil, Tendli in Marathi, Tindora in Hindi, Kundri in Odia, Dondakaaya in Telugu etc. Ivy gourd plant is an aggressive climber which can spread quickly over trees, shrubs, fences and any other supports. The vegetable, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. 

In culinary world also this is used in a variety way like fries, chutney, stuffed with masala and even many more. Today I am going to share a raita using this vegetable as Ivy gourd / Tindora Raita. The tindora before adding to the curd, can be either deep fried or pan fried simply. Then a tempering is prepared, both fried tindora and tempering is added to the curd. The whole thing is now mixed well and serve as an accompaniment. (www.traildusttown.com) This raita is completely in gluten free category.

But I have fried the tindora along with the tempering. Although the ivy gourd wont be crisp in this way, still I like to make both in one. The raita masala powder I have used simply to the curd which enhances the flavor of the raita. If raita masala powder is not available, then one can use a mixture of equal amount of cumin powder, red chili powder and chat masala powder. This raita is totally onion-garlic free. It goes well as a perfect side dish with any Indian meal. So do try !

Some other raita recipes from this blog are : 

Recipe Card for ‘Tindora Raita | Tempered Ivy gourd in Curd :

Accompaniment, Raita, Curd, yogurt, Gluten free dish, No onion no garlic dish, Tindora, Kundri, dahi

Side dish, Ivy gourd, Raita, Gluten free, Without onion-garlic



Tindora Raita | Tempered Ivy gourd in Curd

a delicious accompaniment made by adding tempered ivy gourd to the curd

prep time: 15 Mcook time: 15 Mtotal time: 30 M


  • Ivy gourd 10-12 no
  • Yogurt 2 cup
  • Cumin seed 1/2 tsp
  • Mustard seed 1/2 tsp
  • Curry leaf 1 sprig
  • Whole red chili 1 no.
  • Turmeric powder 1/4 tsp
  • Raita masala powder 2 tsp
  • Sugar 1/2 tbsp
  • Salt as needed
  • Oil 1 tsp


How to cook Tindora Raita | Tempered Ivy gourd in Curd

  1. Wash and clean the ivy gourds.
  2. Then slice into either round or oval pieces.
  3. Heat oil in a pan.
  4. Add whole red chili, cumin seed, mustard seed and allow to crackle well.
  5. Next add curry leaves and saute for 8-10 seconds.
  6. Now add ivy gourd slices along with turmeric powder and salt.
  7. Mix everything well and sprinkle 1-2 tbsp water.
  8. Cover and allow to cook well.
  9. Turn off heat and keep aside.
  10. Then in a mixing bowl, take curd along with salt, sugar, raita masala powder and mix well.
  11. Add the cooked ivy gourd to the curd mixture and gently mix.
  12. Serve and enjoy !


If raita masala powder is not available then use a mixture of similar quantity of chat masala, red chili powder and cumin powder.

Well for current month the event ‘A to Z Recipe Challenge‘ has come up with the alphabet ‘I‘. That means, there must be a recipe post having the main ingredient name starting with alphabet I. So I opted I for ‘Ivy Gourd’ and have prepared an accompaniment as ‘Tindora Raita / Tempered Ivy gourd in Curd‘.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

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  1. Shobha

    Nice and different raita for a change

  2. Swati

    I liked your idea of using tempered Tindora in raita, this looks so delicious and filling. Perfect with paranthas for a quick and easy lunch or dinner option.

  3. Superduper kitchen

    Ivy gourd raita is something similar to Vendakkai thayir pachadi(lady's finger raita)… Loved your recipe. This can be served in a sadhy in the place of thayir pachadi.

  4. Priya Iyer

    Wow, that's very innovative! I don't think I have come across a raita using ivy gourd before. It looks so delicious!

  5. Kalyani

    we love raitas at home, and this is such a lovely adapatation of Tendli in a lipsmackign dish…

  6. Vanitha

    Awesome way to use tendle dear! So refreshing and cooling and the cooked tindoras I am sure lend a wonderful flavor to the raita! Beautiful share!

  7. Poonam Bachhav

    Making a refreshing raita with tempered ivy gourd sounds interesting Sasmita! Would love to try it out sometime.

  8. Eric

    Such a wonderful insightful use of Ivy Gourd. The next time I find this around, I am definitely going to use this recipe.!

  9. Mayuri Patel

    Such a wonderful recipe Sasmita. I can imagine enjoying the health benefits of ivy gourd in a raita. So filling and nutritious.

  10. Sandhya Ramakrishnan
    Sandhya Ramakrishnan

    I make a similar raita with bhendi but never thought of making it with ivy gourd. What a brilliant idea and looks so delicious!

  11. Vidya Narayan

    Raita is all season at our place and this is similar to our Thayir Pachadi with assorted vegetables. Love the raita masala used here, a good change! this would pair well with parathas for breakfast.

  12. Aruna

    Raita in any form is always welcome in Sultry Mumbai. I am loving this flavoured raita, Sasmita. I will try your masala as well because I would love to amp up plain dahi sometimes.

  13. Anshu Agrawal

    Such an amazing idea to use ivy gourd in raita. It will be a complete meal along with a paratha. Awesome picture��

  14. Archana

    Such a delicious idea using ivy gourd to make raita. This is agin new to me. Must taste awesome.

  15. mildly indian

    Absolutely love the fried ivygourd gourd qith yogurt. So beautiful the images look and suvh an appetizing recipe

  16. Sujata Roy

    Never heard of ivy gourd raita. Looks super yummy and healthy. Lovely share.

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Sujata Roy


Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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