Kovakkai Curry is one of the quick and easy poriyal which goes very well with rice. The sliced Kovakkai are cooked with onion and basic spices. Kovak'kai' (tender vegetable) is good for making curry but not the kovai'pazham' (ripe) . When you cut the kovakkai if you see more reddish color inside, then it wont be good. Slicing the kovaikkai also an interesting thing. Some like to cut in thin round slices as shown below and some like to cut it in vertical pieces. Allow some time to cook this vegetable in the low flame in the oil which gives an wonderful dish and i can guarantee that your family will love it. Kovakkai has a good medicinal properties too.. its low-calorie, rich in minerals and B complex and, best of all, its low-glycemic index makes it good for diabetics
Tips for making Kovakkai Curry
- When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
- You can cook it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the tempering.
- Onion is optional. We can make without Onion also. We can also season the kovakkai poriyal with coconut.
- Cook it in low flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
If you like this Kovakkai Curry, then you can also try other recipes made using Kovakkai (Tindora / Ivy-guard)
- Kovakkai Thogayal | Tindora Chutney - I heard about Kovakkai Thogayal (Tindora Chutney | Tindora Thogayal) recipe from one of my relative and immediately decided to prepare this yummy Thogayal. The taste of this thogayal is wonderful and we can mix this with rice and little ghee and serve hot with appalam.
- Kovakkai Fry | Tindora Fry - Kovakkai Fry, a delicious stir-fry made with ivy gourd (tindora) and spices. This kovakkai fry goes well with any Sambar/Rasam or any variety rices.
- Kovakkai Masala Recipe - This Kovakkai masala is a very delicious and easy to make gravy with onion and tomato as base gravy. Try this delicious Ivygroud Masala (Kovakkai Masala) and relish with any Indian Bread!
Recipe Card to make Kovakkai Curry
Kovakkai Curry | Kovakkai Poriyal
Equipments Needed
- 1 Heavy Bottomed Pan
- 1 Pressure Cooker
Servings: 5 people
Calories: 105kcal
Kovakkai Curry is one of the easy and quick stir-fry that we can make for the accompaniment to rice. Sliced Kovakkai are cooked with basic spices till they are crispier. This goes very well with white rice.
Print Recipe
Ingredients
- 500 grams Kovakkai (Tindora)
- 1 nos Onion optional
- 1 tablespoon Sambar Powder
- 1½ teaspoon Salt adjust to your taste
- ½ teaspoon Turmeric Powder
Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
- Wash and finely chop kovakkai and take it in a vessel. We can chop them as a thin rounds or also vertically slice them.
- Add turmeric powder and salt and pressure cooker them allowing 2-3 whistles. We can cook the kovakkai on stove top itself, but it would take more time.
- Heat 1 tablespoon of oil in the pan, and add mustard seeds. When the mustard seeds start to sputter, add the urdhal and fry till it becomes golden brown color. Then add the curry leaves and saute for couple of seconds.
- {Optional} Add the onions and a pinch of salt and saute the onions till they are light brown color.
- Now add the cooked kovakkai and mix well. Also add sambar powder and adjust the salt if required.
- Add 1-2 tablespoon of oil and gently mix. Keep the flame in low and allow the kovakkai to nicely fry in the oil along with the spices. Keep sauteing every 5 minutes to avoid scorching at the bottom. In about 15-20 minutes we get nicely cooked and fried curry
- The yummy Kovakkai Curry is ready to serve
Notes
- When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
- You can cook it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the tempering.
- Onion is optional. We can make without Onion also. We can also season the kovakkai poriyal with coconut.
- Cook it in low flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
Nutritional Info
Nutrition Facts
Kovakkai Curry | Kovakkai Poriyal
Amount Per Serving (1 serving)
Calories 105
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 337mg15%
Potassium 437mg12%
Carbohydrates 18g6%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
- Wash and finely chop kovakkai and take it in a vessel. We can chop them as a thin rounds or also vertically slice them. Add turmeric powder and salt and pressure cooker them allowing 2-3 whistles. We can cook the kovakkai on stove top itself, but it would take more time.
- Heat 1 tablespoon of oil in the pan, and add mustard seeds. When the mustard seeds start to sputter, add the urdhal and fry till it becomes golden brown color. Then add the curry leaves and saute for couple of seconds. {Optional} Add the onions and a pinch of salt and saute the onions till they are light brown color.
- Now add the cooked kovakkai and mix well. Also add sambar powder and adjust the salt if required. Add 1-2 tablespoon of oil and gently mix. Keep the flame in low and allow the kovakkai to nicely fry in the oil along with the spices. Keep sauteing every 5 minutes to avoid scorching at the bottom. In about 15-20 minutes we get nicely cooked and fried curry
The yummy Kovakkai Curry is ready to serve
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| Kovakkai Curry |
