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
Recipe Card
Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe
Servings: 100 grams
Calories: 25kcal
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 teaspoon 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 |
Method with step by step pictures for making Kovakkai Vathal:
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- 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!!!
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| Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe |
