Dondakaya Vepudu | Kovakkai fry

Dondakaya Vepudu, Andhra style Kovakkai fry, kovakkai poriyal, kovakkai roast recipe, Tamil Nadu style kovakkai varuval, How to make Kovakkai fry, கோவைக்காய் வறுவல், tindora stir Fry,  South Indian Style Ivy Gourd Fry Recipe, ivy gourd fry, kovakkai podi curry, crispy ivy gourd fry, tindora fry, thondekai Palya, crispy kovakkai fry,  ivy gourd stir fry,  Indian vegan recipe, healthy kovakkai poriyal, less oil kovakkai fry, tendli stir fry, கோவக்காய் பொரியல்  with step-by-step pictures and video recipe. Check out the kovakkai poriyal recipe and if you like the video pls SUBSCRIBE to my channel.

kovakkai poriyal, kovakkai fry recipe,  ivy gourd fry, dondakaya vepudu, crispy ivy gourd fry, tindora fry, thondekai palya, crispy kovakkai fry,  ivy gourd stir fry,  Indian vegan recipe, healthy kovakkai poriyal, less oil kovakkai fry is simple, easy to make homestyle poriyal/ varuval recipe using Ivy gourd. Steaming and slow cooking make it a flavorful Andhra-style stir fry variety

Why ivy gourd?

Kovakkai is rich in nutrition and vitamin C. Its high fiber content relieves constipation, keeps blood sugar levels under control, and is good for people with diabetes.  It is also effective for weight loss

What kind of dondakaya should I use?

Ivy Gourd / Scarlet gourd is widely known as kovakkai / kovakka / kowai pazham / kowaikai in Tamil, dondakaya in Telugu. In other Indian languages, it is popular as Tondli, Tendli, Thondekai, tindora, etc. Always use raw and young ivy gourd. Avoid ripe ivy gourd, one with red seeds

Can I cut kovakkai into thin strips?

Yes, you can cut dondakaya into thin strips. In our home, we prefer cutting kovakkai into a thin, almost equal-sized circle

Wide pan for Kovakka podi curry 

For the perfect curry texture, I recommend a wide pan so that tindora doesn’t overlap and cooks evenly. 

 

Should I always steam kovakkai?

No, to save time and to use less oil, I prefer to steam cook the kovakkai and then prepare poriyal. Alternatively, you can add extra oil and roast the kovakkai for extra time. You can also pressure cook kovakkai.

Can I cook kovakkai poriyal on a high flame?

No, Slow cooking is key for the perfect tasty kovakkai fry. I prefer keeping the flame between low- medium, it yields in best crispy and tasty kovakkai fry.

Podi curry

Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety

Homemade curry powder

Homemade curry powder stays good for weeks, and it enhances the flavor of dry South Indian style curry. If you are going to make a small batch of curry powder, you can add little oil for roasting the spice mix, but for a longer shelf life, skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.

What should be the texture of the podi?

In our home, we generally prefer slightly coarse-ground homemade podi as it gives a nice texture to the podi. You can grind the curry powder fine or coarse according to your preference.

Podi curry

When it comes to South Indian style poriyal varieties, next to coconut-based poriyal, a side dish with freshly ground spice powder is my favorite. Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety

Homemade curry powder

Homemade curry powder stays good for weeks, and it enhances the flavor of dry South Indian style curry. If you are going to make a small batch of curry powder, you can add a little oil for roasting the spice mix, but for a longer shelf life, skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.

What should be the texture of the podi?

In our home, we generally prefer slightly coarse-ground homemade podi as it gives a nice texture to the podi. You can grind the curry powder fine or coarse according to your preference.

 

Can I add an onion to the kovakkai fry?

Yes, you can add onion, garlic, ginger, etc. According to your taste.

Poriyal recipe collection in TMF

Pressure cooker recipes in TMF

Varuval recipes in TMF

Ingredients 

Steam cook

300 grams kovakkai | ivy gourd | dondakaya | tindora | thondekai

Podi

1/4 tsp sesame oil

1/2 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp sesame seeds

1 tsp cumin seeds

3 red chilli

1 tbsp roasted peanuts

1/2 tsp + 1 tsp rice flour

1 tsp besan flour

To temper

2 tbsp peanut oil

1/4 tsp mustard seeds

1 tbsp urad dal

curry leaves few

1/2 tsp asafoetida 

Varuval

Required Salt

pinch of turmeric powder 

How to make Dondakaya veppudu with step-by-step pictures 

• First, steam cook kovakkai in idiyappan plate for 15 minutes

• Transfer to a colander and drain the water completely

• Add oil to a pan and heat on a medium flame

• Furthermore, add coriander seeds, chana dal, sesame seeds, cumin seeds, red chilli; mix well

• Add peanuts and roast till they turn aromatic and change color

• Turn off the stove and cool it completely

• Grind into a coarse powder

• Furthermore, add rice flour and besan flour, and grind again

• Add oil and heat on a medium flame

• When the oil turns hot, add mustard seeds, urad dal, and curry leaves; let them splutter

• Furthermore, add asafoetida and mix well

• Add cooked kovakkai, turmeric powder, and required salt; mix well and cook for 10 mins

• Furthermore, add podi; mix well

• Turn down to low flame; cook for 5 minutes

• Increase the flame and keep between low- medium; cook for 3 minutes or until it roasts to desired texture