TonDekai(Ivy Gourd) Kairasa

TonDekai(Ivy Gourd) Kairasa

Kairasa (kayi coconut rasa = gravyis a gravy dish based out of coconut. This recipe has ivy gourd as its main ingredient. Different varieties of kairasa’s can be made by changing the main ingredient. Other common varieties of kairasa are lady finger kairasa, pineapple kairasa, bitter gourd kairasa, colocasia kairasa.
I got this recipe from my grandmother and I dedicate this post to her.

Prep Time: 10 mins
Cooking Time: 25 minutes


  • Ivy Gourd – 250 gms
  • Jaggery – 1 tbsp
  • Tamarind- size of gooseberry
  • Salt- 1 tbsp
  • Oil


  • Coconut- 2 tbsp
  • Urad Dal- 1tsp
  • Jeera- 0.75 tsp
  • Methi- 0.25 tsp
  • Sun dried chillies- 5
  • Curry leaves- 2 sprig


  • Mustard- 1 tsp
  • Hing- a pinch
  • Sun dried chilly- 1-2



Step 1: Preparing the masala

  • With as little as 1 tsp of oil, fry urad dal, sun dried chillies, curry leaves in a pan till they turn golden brown.
  • Allow them to cool and grind the above mix with coconut.
  • Add water as required and grind to a paste.

Step 2: Making of Kairasa

  • Slit individual ivy gourds into 4 parts keeping the base intact.
  • Add 1 tbsp of oil and slit ivy gourds in a pan. Fry till they turn soft and brown.
  • Add water, salt and jaggery and bring it to boil.
  • Check if ivy gourds are cooked. They should be soft and you should be able to pierce them with fork.
    Once they are cooked, add tamarind pulp and ground masala we made in Step 1
  • Simmer for 7 to 10 minutes allowing ivy gourds absorb the masala. Oil separates as it simmers.
  • Prepare tadka by using the seasoning ingredients mustard, hing and chillies.
  • Kairasa is ready. This can be served with rice, chapathi or dosa.
Happy Cooking!

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