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  • Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Posted on Jun 15th, 2015
by Sowmya Venkatachalam
Categories:
  • Vadam / Vathal / Pappad
5 from 1 vote
Kovakkai is one of the good vegetable to make Vathal (Fryums). It's a perfect summer recipe to make crispy, crunchy and tasty vathal (fryums).
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes
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.

SEE ALSO : Other Vathal / Fryms Recipes 

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Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Course: Fryums, Pappad
Cuisine: Indian, Tamil Nadu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 100 grams
Calories: 25kcal
Author: Sowmya Venkatachalam
Kovakkai is one of the good vegetable to make Vathal (Fryums). It's a perfect summer recipe to make crispy, crunchy and tasty vathal (fryums).
Print Recipe

Ingredients

  • 500 grams Kovakkai (Tindora) Dondakaya
  • ¼ tsp Turmeric Powder
  • Salt To Taste

Instructions 

  • 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

Nutritional Info

Nutrition Facts
Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe
Amount Per Serving (100 g)
Calories 25
% Daily Value*
Carbohydrates 4g1%
Protein 1g2%
Vitamin A 1400IU28%
Vitamin C 12.4mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe
Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Method with step by step pictures for making Kovakkai Vathal:

    1. 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
    1. 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.
    1. Relish the crunchy and tasty Kovakkai vathal with any rice varieties or even as is and enjoy!!!
Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe
Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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