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

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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).

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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

1. 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. 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. 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

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!