Ivy gourd leaf powder

A. IVY Gourd / Kovakkai Leaves Powder with (Masala)

INGREDIENT ADDED:

1. IVY Gourd Leaf Powder
2. Toor Dal
3. Cumin Seeds
4. Pepper
5. Red Chilli
6. Urad Dal
7. Curry Leaves
8. Salt

Uses: Idli podi, also known as milagai podi, dosa podi and mix with rice.

B. IVY Gourd / Kovakkai Leaves Powder (PLAIN)

NO INGREDIENT ADDED

IMPORTANT!

Custom-Made for You

This product is carefully handcrafted to ensure the highest quality and attention to detail. Please note that due to the custom nature of this item, it requires a production time of at least 5 days before it’s ready to ship. We appreciate your patience and are committed to delivering a product that meets our quality standards.

Estimated Timeline:

Production Time: 5-7 days
Shipping: Standard shipping times apply after production
Thank you for understanding, and we look forward to creating something unique just for you!

Kovakkai is a Tamil word that refers to the ivy gourd, a tropical vine that's also known by other names, including:

Baby watermelon

Gentleman's toes

Tendli: In Marathi
Dondakaaya: In Telugu
Tindora: In Hindi

Ivy gourd leaf powder is often cited for its potential benefits in managing blood sugar levels. Here’s a closer look at how it might help:

Kovakkai, also known as Ivy Gourd or Coccinia grandis, is a popular vegetable in Indian cuisine. It's commonly used in various dishes for its mild flavor and nutritional benefits. Both kovakkai powder (made from the fruit) and kovakkai leaf powder (made from the leaves) have distinct uses and benefits.

Homemade Kovakkai Leaf Powder

Instructions:

Prepare the Kovakkai leaf:

• Wash the kovakkai leaves thoroughly to remove any dirt. Pat them dry with a clean cloth.

Dry the Kovakkai leaves:

• Oven Method:
• Preheat your oven to the lowest setting (around 150°F or 65°C).
• Spread the sliced kovakkai in a single layer on a baking sheet lined with parchment paper.
• Place the baking sheet in the oven and let the kovakkai leaves dry for 2-3 hours or until they are completely dry and brittle. Check frequently to prevent burning.
• Dehydrator Method:
• Arrange the sliced kovakkai leaves on the dehydrator trays.
• Set the dehydrator to 125°F (52°C) and dehydrate for 6-8 hours or until completely dry.
• Air Drying Method:
• Spread the  kovakkai leaves on a mesh tray or a clean cloth in a well-ventilated area away from direct sunlight.
• Allow them to air dry for several days until completely dry and brittle.

Grind the Kovakkai:

• Once the kovakkai leaves are fully dried, grind them into a fine powder using a spice grinder or blender.

Store:

• Store the kovakkai leaves powder in an airtight container in a cool, dark place. It will stay fresh for several months.