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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
¼ 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

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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