kovakkai poriyal
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4.67 from 3 votes

kovakkai poriyal

kovakkai poriyal is simple, homely and tasty south indian style recipe of ivy gourd stir fry. easy to make and goes very well as a side dish with steamed rice or roti. no onion no garlic recipe. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: side dish
Cuisine: south indian, tamil nadu
Servings: 3
Author: Dassana Amit

Ingredients

  • 1.5 cups sliced kovakkai or 200 grams kovakkai – ivy gourd, tindora, tendli
  • 2 tablespoons oil - gingelly oil, sunflower oil or peanut oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (split husked black gram)
  • 1 to 2 dry red chillies - broken and seeds removed
  • 1 pinch asafoetida (hing)
  • salt as required
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • 1 teaspoon coriander powder (dhania powder)
  • 5 to 6 small to medium sized curry leaves (kadi patta)
  • 1 tablespoon gram flour (besan, kadalai mavu)

Instructions

chopping kovakkai

  • using a colander, rinse 200 grams kovakkai very well in running water. drain all the water.
  • then chop the kovakkai in 0.5 cm slices. you will need 1.5 cups sliced kovakkai or ivy gourds.

frying spices for kovakkai poriyal

  • heat 2 tablespoons oil a thick bottomed pan or kadai. a cast iron kadai also works very well. keep flame to low. use a heavy small to medium sized kadai or pan and cook on a low flame.
  • add ½ teaspoon mustard seeds and let them begin to crackle.
  • then add ½ teaspoon urad dal. stirring often fry the urad dal till the lentils become golden.
  • add 1 to 2 dry red chillies (broken and seeds removed) and 1 pinch asafoetida. stir for 2 to 3 seconds.

making kovakkai poriyal

  • add the sliced kovakkai. thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.
  • mix the kovakkai slices well. season with salt as per taste.
  • again mix and sauté kovakkai for 4 to 5 minutes stirring at intervals.
  • then add turmeric powder, kashmiri red chilli powder and coriander powder. NOTE: you can add sambar powder and skip coriander and red chilli powder altogether. sometimes i only add sambar powder. the spice powders can be added more or less as per taste.
  • mix the spice powders with the kovakkai slices.
  • then add 5 to 6 small to medium sized curry leaves and mix again.
  • saute kovakkai on a low flame till the edges of the slices start looking crisp. this will take about 4 to 5 minutes on a low flame. stir often.
  • now add 1 tablespoon gram flour (besan). you can also add 1 tablespoon rice flour instead of besan. mix the besan very well.
  • sauté for a few more minutes – about 5 to 6 minutes on a low flame. stir often for even cooking of kovakkai slices.
  • by this time the besan will also get cooked and will give a crisp texture in kovakkai poriyal. 
  • serve kovakkai poriyal as a side vegetable with a south indian main course or even dal-rice or curd-rice. while serving you can garnish with coriander leaves. a bit of lemon juice can also be drizzled on top of kovakkai poriyal while serving. 

Notes

  • use a heavy small to medium sized kadai or pan and cook the kovakkai poriyal on a low flame. a cast iron pan or kadai also works well.
  • thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.
  • the recipe can be doubled or tripled.
  • spice powders can be added less or more as per your taste requirements.
  • you can add sambar powder and then skip adding coriander and red chilli powder completely in the recipe.
  • some freshly grated coconut or desiccated coconut can also be added towards the end once the recipe is done.