Authentic Tamil Nadu Kovakkai Poriyal
A crisp and vibrant South Indian stir-fry featuring tender ivy gourds tossed in aromatic spices and grated coconut. This traditional side dish adds a delightful crunch to any steaming rice and sambar meal.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the ivy gourds thoroughly, trim both ends, and slice them into thin circular or oval pieces.
2
Heat coconut oil in a heavy-bottomed kadai or pan over medium heat.
3
Add the mustard seeds and let them splutter, then add the split urad dal and fresh curry leaves until fragrant.
4
Add the chopped onions and slit green chilies, sautéing until the onions turn translucent.
5
Add the sliced ivy gourds to the pan and mix well with the tempering.
6
Sprinkle turmeric powder, red chili powder, and salt. Stir continuously for 5 minutes.
7
Cover the pan with a lid and let the ivy gourds cook on low heat until they are tender and slightly crisp, stirring occasionally.
8
Remove the lid, stir in the fresh grated coconut, and toss well for another 2 minutes before turning off the heat.
Ingredients
250g ivy gourd (kovakkai), washed and thinly sliced into rounds
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 sprig fresh curry leaves
1 medium red onion, finely chopped
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 cup fresh grated coconut
Salt to taste
*This AI-generated recipe may contain inaccuracies.