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3.67 from 3 votes

Kovakkai Curry | Kovakkai Poriyal

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Accompaniment, Poriyal, Poriyal Varieties (South Indian Curries)
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 5 people
Calories: 105kcal
Author: Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Pressure Cooker

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

  1. When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
  2. 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.
  3. Onion is optional. We can make without Onion also.  We can also season the kovakkai poriyal with coconut.
  4. Cook it in low flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 337mg | Potassium: 437mg