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Ivy Gourd coconut rice is a pretty simple dish. The kobbari karam can be pre made or even store bought as it goes well with South Indian breakfast items also.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Quick and Easy Lunch Box Rice Dishes”. BM #108, week 4 day 3.

Preparation Time: 10 minutes

Cook Time : 20 minutes

Serves :  2


Ivy gourd : 2 cups sliced in circles

Kobbari karam: 1/2 cup

Salt as needed

Curry leaves : 1 sprig

Cooked rice : 2 cups

For Tempering:

Urad dal : 1 teaspoon

Jeera : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon


Heat oil in a pan and add all the ingredients listed under tempering and fry for 1 minute. Once the seeds splatter, add curry leaves and ivy gourd pieces. Sauce for 15 minutes or until the pieces are soft.

Add salt and kobbari karam, toss well. Add cooked rice and toss well to combine.

Turn off the stove and let the rice cool for 5-10 minutes before packing.