Kovakkai Poriyal

Kovakkai poriyal recipe with step-by-step pics. Kovakkai poriyal is a South Indian type ivy gourd (tindora or kundru) stir fry. That is additionally a no onion, no garlic recipe and vegan too. This Kovakkai Poriyal is without doubt one of the easiest and best recipes which you can make with Ivy gourd, and crew up together with your flatbreads or sambar rice combo to make it right into a tasty and healthful meal.

“Kovakkkai” is the Tamil identify for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable.

Ivy gourd is also called “tindora” in Hindi and “tendli” in Marathi languages. So this kovakkai poriyal may also be known as as ivy gourd stir-fry. The stir-frying is finished on a low warmth and never on a excessive warmth in order that the ivy gourd slices get cooked uniformly and don’t get burnt. It is usually necessary to notice that the stir-frying just isn’t performed continuous however at intervals.

I usually make poriyal recipes with numerous greens as they’re fast to make and pair very nicely with rice or roti accompanied with some dal, sambar, rasam. In actual fact, poriyal additionally tastes good when accompanied with curd rice.

This kovakkai poriyal is a straightforward recipe, will get performed shortly and is a slight crispier model. It is usually a easy and homely model of kovakkai poriyal made with out onion and garlic. It may be packed within the tiffin field with chapatis or served as a facet with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal may also be served as a facet dish with chapatis.

Tip on deciding on ivy gourd

When making any ivy gourd recipe, all the time use those that are tender. Keep away from utilizing ivy gourds which have turn into ripe & darkish purple.

I normally make kovakkai poriyal or another vegetable poriyal, after I make sambar, rasam or vatha kulambu.

Style smart this kovakkai poriyal could be very completely different from the Kovakkai fry i had shared earlier. This recipe is made with out coconut and makes use of spices which might be simply accessible in an Indian kitchen. Although you’ll be able to add coconut in order for you. The recipe might be doubled or tripled additionally.

Step-by-Step Information

make Kovakkai Poriyal

1. Utilizing a colander, rinse 200 grams kovakkai very nicely in working water. Drain all of the water. Then chop the kovakkai in 0.5 cm slices. You have to 1.5 cups sliced kovakkai or ivy gourds.

2. Warmth 2 tablespoons oil in a thick bottomed pan or kadai. A forged iron kadai additionally works very nicely. Maintain the warmth to low. Use a heavy small to medium sized kadai or pan and prepare dinner on a low warmth.

Add ½ teaspoon mustard seeds. Maintain all of the elements prepared earlier than you start.

3. Let the mustard seeds start to crackle.

4. Then add ½ teaspoon urad dal.

5. Stirring usually fry the urad dal.

6. Fry urad dal until the lentils turn into golden.

7. Add 1 to 2 dry purple chilies (damaged and seeds eliminated) and 1 pinch asafoetida (hing).

8. Stir for two to three seconds.

Making kovakkai poriyal

9. Add the sliced kovakkai. Thickly sliced kovakkai will take an extended time to prepare dinner as in comparison with medium or thinly sliced kovakkai.

10. Combine the kovakkai slices nicely.

11. Season with salt as per style.

12. Once more combine and sauté kovakkai for 4 to five minutes stirring at intervals.

13. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri purple chilli powder and 1 teaspoon coriander powder.

NOTE – you’ll be able to add Sambar Powder and skip coriander and purple chilli powder altogether. Generally I solely add sambar powder. The spice powders might be added roughly as per style.

14. Combine the spice powders with the kovakkai slices.

15. Then add 5 to six small to medium-sized curry leaves.

16. Stir and blend once more.

17. Saute kovakkai on a low warmth until the sides of the slices begin trying crisp. This may take about 4 to five minutes on a low warmth. Stir usually.

18. Right here is one other close-up pic of the above step.

19. Now add 1 tablespoon gram flour (besan or chickpea flour). You may as well add 1 tablespoon rice flour as an alternative of besan.

20. Combine the besan very nicely.

21. Sauté for a number of extra minutes – about 5 to six minutes on a low warmth.

22. By this time the besan may even get cooked and can give a crisp texture within the poriyal. Stir usually for even cooking of kovakkai slices.

23. Serve kovakkai poriyal scorching as a facet vegetable with a South Indian principal course and even dal-rice or curd-rice. Whereas serving you’ll be able to garnish with coriander leaves.

A little bit of lemon juice may also be drizzled on prime of poriyal whereas serving.

Easy & tasty poriyal recipes

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This Kovakkai Poriyal put up from the archives, initially printed in March 2019 has been up to date and republished on February 2023.

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