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 among the easiest and best recipes that you would be able to 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 title 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 can be referred to 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’s also necessary to notice that the stir-frying is just not finished continuous however at intervals.
I usually make poriyal recipes with varied greens as they’re fast to make and pair very effectively with rice or roti accompanied with some dal, sambar, rasam. In reality, poriyal additionally tastes good when accompanied with curd rice.
This kovakkai poriyal is a simple recipe, will get finished shortly and is a slight crispier model. It’s also 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 aspect with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal can be served as a aspect 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 out to be ripe & darkish crimson.
I often make kovakkai poriyal or every other vegetable poriyal, after I make sambar, rasam or vatha kulambu.
Style sensible this kovakkai poriyal could be very totally 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 obtainable in an Indian kitchen. Although you possibly can add coconut if you’d like. The recipe could be doubled or tripled additionally.
Step-by-Step Information
make Kovakkai Poriyal
1. Utilizing a colander, rinse 200 grams kovakkai very effectively in operating water. Drain all of the water. Then chop the kovakkai in 0.5 cm slices. You’ll need 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 effectively. Hold 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. Hold all of the components 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 out to be golden.
7. Add 1 to 2 dry crimson 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 effectively.
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 crimson chilli powder and 1 teaspoon coriander powder.
NOTE – you possibly can add Sambar Powder and skip coriander and crimson chilli powder altogether. Typically I solely add sambar powder. The spice powders could 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 wanting crisp. It will 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). It’s also possible to add 1 tablespoon rice flour as an alternative of besan.
20. Combine the besan very effectively.
21. Sauté for a number of extra minutes – about 5 to six minutes on a low warmth.
22. By this time the besan may also 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 aspect vegetable with a South Indian foremost course and even dal-rice or curd-rice. Whereas serving you possibly can garnish with coriander leaves.
A little bit of lemon juice can be drizzled on high of poriyal whereas serving.
Easy & tasty poriyal recipes
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Kovakkai Poriyal
Kovakkai poriyal is straightforward, homely and engaging South Indian type recipe of ivy gourd stir fry. Straightforward to make and goes very effectively as a aspect dish with steamed rice or roti. No onion no garlic recipe.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Complete Time 30 minutes
Forestall your display from going darkish whereas making the recipe
chopping kovakkai
Utilizing a colander, rinse 200 grams kovakkai very effectively in operating water. Drain all of the water.
Then chop the kovakkai in 0.5 cm slices. You’ll need 1.5 cups sliced kovakkai or ivy gourds.
frying spices
Warmth 2 tablespoons oil a thick bottomed pan or kadai. A forged iron kadai additionally works very effectively. Hold flame to low. Use a heavy small to medium sized kadai or pan and prepare dinner on a low flame.
Add ½ teaspoon mustard seeds and allow them to start to crackle.
Then add ½ teaspoon urad dal. stirring usually fry the urad dal until the lentils turn out to be golden.
Add 1 to 2 dry crimson chillies (damaged and seeds eliminated) and 1 pinch asafoetida. stir for two to three seconds.
making kovakkai poriyal
Add the sliced kovakkai. Thickly sliced kovakkai will take an extended time to prepare dinner as in comparison with medium or thinly sliced kovakkai.
Combine the kovakkai slices effectively. season with salt as per style.
Once more combine and sauté kovakkai for 4 to five minutes stirring at intervals.
Then add turmeric powder, kashmiri crimson chilli powder and coriander powder. Word: you possibly can add sambar powder and skip coriander and crimson chilli powder altogether. Typically I solely add sambar powder. The spice powders could be added roughly as per style.
Combine the spice powders with the kovakkai slices.
Then add 5 to six small to medium sized curry leaves and blend once more.
Saute kovakkai on a low flame until the sides of the slices begin wanting crisp. It will take about 4 to five minutes on a low flame. Stir usually.
Now add 1 tablespoon gram flour (besan). It’s also possible to add 1 tablespoon rice flour as an alternative of besan. combine the besan very effectively.
Sauté for a number of extra minutes – about 5 to six minutes on a low flame. stir usually for even cooking of kovakkai slices.
By this time the besan may also get cooked and can give a crisp texture in kovakkai poriyal.
Serve kovakkai poriyal as a aspect vegetable with a south indian foremost course and even dal-rice or curd-rice. Whereas serving you possibly can garnish with coriander leaves. Whereas serving a little bit of lemon juice can be drizzled on high of it.
- Use a heavy small to medium sized kadai or pan and prepare dinner the kovakkai poriyal on a low flame. A forged iron pan or kadai additionally works effectively.
- Thickly sliced kovakkai will take an extended time to prepare dinner as in comparison with medium or thinly sliced kovakkai.
- The recipe could be doubled or tripled.
- Spice powders could be added much less or extra as per your style necessities.
- You possibly can add sambar powder after which skip including coriander and crimson chilli powder utterly within the recipe.
- Some freshly grated coconut or desiccated coconut can be added in direction of the top as soon as the recipe is finished.
Diet Info
Kovakkai Poriyal
Quantity Per Serving
Energy 228 Energy from Fats 108
% Day by day Worth*
Fats 12g18%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 413mg18%
Potassium 259mg7%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 206IU4%
Vitamin B3 (Niacin) 19mg95%
Vitamin B6 1mg50%
Vitamin C 33mg40%
Vitamin E 4mg27%
Vitamin Okay 1µg1%
Calcium 8mg1%
Vitamin B9 (Folate) 196µg49%
Iron 9mg50%
Magnesium 2mg1%
Phosphorus 4mg0%
* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
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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