KOVAKKAI PORIYAL RECIPE | STARTUP COOKING
Kovakkai Poriyal is a South Indian style ivy gourd stir fry. This is also a no onion, no garlic recipe and vegan too. This kovakkai poriyal is one of the simplest and easiest recipes that you can make with Tindora and paired with sambar rice, rasam rice or yogurt rice to make it into a tasty and wholesome meal.
Kovakkai Poriyal can also be called as baby watermelon, tindora fry or ivy gourd stir-fry. This vegetable resembles watermelon and grows quickly as a climber. It is used in several recipes. Each part of Kovakkai offers lots of health benefits. It has lots of fibres plus calcium, iron and vitamins like B1, B2 and B6 etc., It is most often used for diabetes. People also use this veggie for gonorrhea, constipation, wounds and other conditions, but there is no scientific evidence to support these uses. But, in livechennai.com, they mentioned tindora could help in preventing the accumulation of kidney stones.
Kovakkai stir frying is done on a low heat and not on a high heat so that the kovakkai slices get cooked uniformly and do not get burnt. It is also important to note that the stir-frying is not done non-stop but at intervals. I often make poriyal recipes with various vegetables as they are quick to make and pair very well with rice or roti paired with some rice varieties.
When choosing Tindora, always use dark green and firm tindoras. Avoid using tindora which have become ripe and dark red. Follow my step by step photo recipe to prepare Kovakkai Poriyal. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
More poriyal recipes
kuzhambu recipes,
RECIPE FOR KOVAKKAI PORIYAL
Coarse : Side Dish
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 20 min
Total Time : 30 min
more thogayal recipes
- mint pepper thogayal
- paruppu thogayal
- gongura pachadi
- mullangi thogayal
- ellu thogayal
- kovakkai thogayal
INGREDIENTS
- 250 gm tindora – cut into thin slices
- 2 tbsp oil
- 1/4 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal
- 1/4 tsp hing
- 1 spring curry leaves
- 1 small onion – finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp curry powder
- salt – to taste
check my collection of Indian rice recipes
PROCEDURE
- wash and clean the tindora in running water 2-3 times and cut down the sides and then cut tindora into thin slices
- heat oil in a heavy pan and temper with mustard seeds, ural dal, bengal gram dal, hing and curry leaves
- add finely chopped onion and saute for 2 minutes till transparent
- now add the sliced tindora and mix well
- add salt and mix well to combine
- cover the pan with a lid and cook for 10 minutes on medium flame. Keep sautéing every couple of minutes to avoid scorching at the bottom
- after 10 minutes of cooking, add turmeric powder, red chilli powder and curry powder and combine altogether and allow the spices to coat on all sides of tindora
- cover and cook for another 5-6 minutes till they get roasted well
- serve with sambar rice or rasam rice
- Enjoy!
NOTES
- adjust spice level according to your taste
- use ripe tindora for chutney or thogayal
- for this poriyal we need raw tindora
- add spice powders after tindora cooks well
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KOVAKKAI PORIYAL WITH STEP BY STEP PHOTO RECIPE
cut down the sides and wash the tindora well
cut into thin stripes
heat oil in a pan, temper with mustard seeds, urad dal and curry leaves
add finely chopped onion
saute well until transparent
add thinly sliced tindoras
mix well with the seasonings
add salt
mix well and cover the pan with a lid and cook for 10 minutes on medium flame. Keep sautéing every couple of minutes to avoid scorching at the bottom
add turmeric powder, red chilli powder and curry powder
mix well
cover and cook in low medium flame for another 6-10 minutes or till the raw smell leaves from tindora
mix well and cook for another 2 minutes and then switch off the flame
serve with hot sambar rice or rasam rice
TINDORA STIR FRY
