- Submitted by Dahlia
(Ivy Gourd Poriyal, Sautéed Scarlet Gourd, Tindoora Poriyal)
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Kovakkai Priyal is a South Indian preparation made by sautéing ivygourd with grated coconut. Kovakkai grows very easily and is commonly fond in villages. In fact in olden days kovakkai was not cooked often. Now everyone knows its health benefits and people have started cooking it more.
Kovakkai looks like a tiny cucumber. It can be eaten raw. While choosing kovakkai, pick tender ones for best taste. Avoid ripe red ones.
Kovakkai can be used to make curry, fry etc. This poriyal is yet another preparation that tastes awesome with white rice and curry.
Recipe for Kovakkai Poriyal
Preparation Time: 15 minutes
Cooking Time: 20 minutes
- Ivy gourd (Kovakkai/ Tindoora) – ¼ kg
- Onion – 1 small
- Green Chilies - 2
- Grated Coconut – ¼ cup
- Oil – 1 tbsp
- Mustard Seeds – ¼ tsp
- Urad Dal – 1 tsp
- Curry Leaves – 1 sprig
- Turmeric Powder – ¼ tsp
- Salt – as required
- Wash the kovakkai, trim the edges and cut it in roundels. If you prefer smaller pieces, slice each kovakkai into half and then chop into small pieces.
- Heat oil in a kadai, pop the mustard seeds. Add urad dal and curry leaves. Fry for half a minute.
- Add finely chopped onion and green chilies. Saute for a minute till the onions turn slightly pink.
- Add the chopped kovakkai slices, salt and turmeric powder. Also add ¼ cup of water. Cover and cook on medium heat for about 15 minutes.
- Once the vegetable is cooked soft, add the grated coconut. Saute for 5 minutes till the moisture dries up.
More Kovakkai / Ivy Gourd Recipes