Kovakkai vathal (Ivy Gourd Fryums) is a very new variety of vathal (Fryums) for me. I have never tasted before. My MIL has tasted this yummy & crunchy vathal in one of the marriages in Kerala. She liked it so much and she instructed me to do this vathal. As this is a good summer season here in US, I planned to make variety of vathal. I was checking with her for other vathal like ladysfinger, bittergourd and she gave the recipe along with this kovakkai vathal. Even, she has not tried it yet. But believe me, I followed here instructions and it turned out so tasty and crispy. My kids love it so much than the conventional ladysfinger and bittergourd vathal. I would strongly recommend all to try this to enjoy this wonderful vathal. The procedure is very straight forward and simple.
Wash the kovakkai nicely. Slice each kovakkai length-wise into 4-6 pieces. Take the kovakkai pieces in a sauce pan and add water to soak them along with turmeric powder and salt and keep it in flame
Allow the kovakkai to cook for about 5 minutes. We generally don’t cook ladysfinger or bittergourd for vathal as they tender in nature. But for kovakkai and cluster beans, we need to cook them a little before allowing them to dry. Also we need salt to get incorporated and cooking them for 5 minutes, allow the salt to get incorporated to the slightly cooked kovakkai.
After 5 minutes, I switched off the flame and drained the water. I allowed the kovakkai to come to room temperature. I have taken a plastic cover and spread it nicely in the place where I get plenty of sun light. Then I spread the cooked kovakkai in a plastic cover. Allow the kovakkai vathal to dry completely under sun for 2-3 days.
Dry them under sun till they are crispy and you would be able to bream them. Always store them in air-tight container to retain in the crispiness. It took 3 days for my vathal to become crispy and dry. After that, I fried them in hot oil and stored the fried Kovakkai Vathal in an air-tight container.
Relish the crunchy and tasty Kovakkai vathal with any rice varieties or even as is and enjoy!!!
Notes
You can also cut the Kovakkai in round shape for the fryums
You can store the vadams in a air-tight container. As long as it stays in air-tight container it will be crispy and fresh. Whenever we like to eat, we can deep fry and enjoy it
Method with step by step pictures for making Kovakkai Vathal:
Wash the kovakkai nicely. Slice each kovakkai length-wise into 4-6 pieces. Take the kovakkai pieces in a sauce pan and add water to soak them along with turmeric powder and salt and keep it in flame
Allow the kovakkai to cook for about 5 minutes. We generally don’t cook ladysfinger or bittergourd for vathal as they tender in nature. But for kovakkai and cluster beans, we need to cook them a little before allowing them to dry. Also we need salt to get incorporated and cooking them for 5 minutes, allow the salt to get incorporated to the slightly cooked kovakkai. After 5 minutes, I switched off the flame and drained the water. I allowed the kovakkai to come to room temperature. I have taken a plastic cover and spread it nicely in the place where I get plenty of sun light. Then I spread the cooked kovakkai in a plastic cover. Allow the kovakkai vathal to dry completely under sun for 2-3 days. Everyday, during sunset, remove the kovakkati vathal and store it in air-tight container. Dry them under sun till they are crispy and you would be able to bream them. Always store them in air-tight container to retain in the crispiness. It took 3 days for my vathal to become crispy and dry. After that, I fried them in hot oil and stored the fried Kovakkai Vathal in an air-tight container.
Relish the crunchy and tasty Kovakkai vathal with any rice varieties or even as is and enjoy!!!
