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Why ivy gourd?
Kovakkai is rich in nutrition and vitamin c, its high fiber content relieves constipation, keeps blood sugar level under control, and 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 popular as Tondli, Tendli, Thondekai, tindora, etc. Always use raw and young ivy gourd. Avoid ripe ivy gourd, one with red seeds
Should I always steam kovakkai?
No, to save time and to use less oil I prefer pressure cooking the kovakkai then prepare poriyal. Alternatively, you can add extra oil and roast the kovakkai fit extra time
Can I cook kovakkai poriyal on the 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.
Can I cut kovakkai into think strips?
Yes, you can cut dondakaya into thin strips. In our home, we prefer cutting kovakkai into a thin almost equal-sized circle
Can I add onion for kovakkai fry?
Yes, you can add onion, garlic, ginger, etc. According to your taste.
Can I add tempering to kovakkai poriyal?
Yes, I usually add tempering but forgot while taking video hence skipped in the recipe.
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Ingredients
- 350 grams kovakkai | ivy gourd | dondakaya | tindora | thondekai
- Required Salt
- 1 tablespoon Rice flour
- 1/4 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 tablespoon coconut oil
- Few curry leaves
- Pinch of hing
Instructions
- Take kovakkai and required salt in a cooker separator and pressure cook for 2 whistles
- When the pressure releases naturally add the cooked kovakkai into a colander and discard the water
- After the cooked kovakkai is cool and all the water is drained add rice flour, turmeric powder, chilli powder; mix well and coat evenly
- Let the marination sit for 10 min
- Add oil to the pan and let the oil turn warm add the warranted kovakkai
- Saute for 5 mins and then add curry leaves
- Evenly roast the kovakkai for 10 - 15 minutes until kovakkai fry turns into your desired texture
- Finally, add hing and cook for a minute and turn off
- Serve with kuzhambu varieties/rasam varieties / thogayal varieties
Video
Notes
- I prefer coconut oil but you can use any oil of your choice
- Steaming is optional but yields for fast cooking and also less oil
- You can add any spice powder of your choice
- Let the kovakkai cool entirely before you fry
- Make sure you cook kovakkai in a separator, direct cooking might result in but kovakkai
- Avoid adding water while cooking kovakkai
- While stirring ivy gourd add extra salt if required
Ingredients :
350 grams kovakkai | ivy gourd | dondakaya | tindora | thondekai
Required Salt
1 tablespoon Rice flour
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon coconut oil
Few curry leaves
Pinch of hing
How to make kovakkai poriyal with step by step pictures
- Take kovakkai and required salt in a cooker separator and pressure cook for 2 whistles
- When the pressure releases naturally add the cooked kovakkai into a colander and discard the water
- After the cooked kovakkai is cool and all the water is drained add rice flour, turmeric powder, chilli powder; mix well and coat evenly
- Let the marination sit for 10 min
- Add oil to the pan and let the oil turn warm add the warranted kovakkai
- Saute for 5 mins and then add curry leaves
- Evenly roast the kovakkai for 10 - 15 minutes until kovakkai fry turns into your desired texture
- Finally, add hing and cook for a minute and turn off
- Serve with kuzhambu varieties/rasam varieties / thogayal varieties
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