This Kovakkai curry tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as deep fried chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.
Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.
Check out my other Kovakkai Recipes below
Ingredients for Hotel style Kovakkai poriyal
- Kovakkai / Ivy gourd / Tindora – 250 gms
- Big onion – 1 sliced
- Garlic – 10 cloves (finely chopped)
- Curry leaves – few
- Turmeric powder – 1/4 tsp
- Sugar – 1/4 tsp
- Sambar powder – 1 tsp OR red chilli powder & dhania powder – 1/2 tsp each
- Garam masala powder – 1/2 tsp
- Salt & water – as needed
- Lemon juice – few drops (optional)
To temper
- Cooking oil – 3 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Saunf / Fennel seeds – 1/2 tsp
Kovakkai Poriyal Recipe – Step by Step Pictures
Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside.
Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent.
Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes.
Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces.
Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom.
- Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice.
Pro Tips for Kovakkai Poriyal
- Adjust the quantity of masala powders as per your taste
- Make sure Kovakkai is well cooked by sprinkling water.
- You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.
Kovakkai Poriyal | Ivy gourd stir fry recipe
Ingredients
Main Ingredients
- 250 Kovakkai / Ivy gourd / Tindora
- 1 Big onion
- 10 Garlic (finely chopped)
- Curry leaves few
- ¼ tsp Turmeric powder
- ¼ tsp Sugar
- 1 tsp Sambar powder OR red chilli powder & dhania powder – 1/2 tsp each
- ½ tsp Garam masala powder
- Salt & water as needed
- Lemon juice few drops (optional)
To temper
- 3 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- ½ tsp Saunf / Fennel seeds
Instructions
- Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
- Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
- Saute onion, garlic and curry leaves till onion turns transparent.
- Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
- Lower the flame and add the sambar powder, garam masala powder and salt.
- Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
- Switch off the flame and serve with rice. Enjoy !
Notes
- Adjust the quantity of masala powders as per your taste.
- Make sure Kovakkai is well cooked by sprinkling water.
- You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.
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Try this easy, flavourful Kovakkai masala curry and enjoy with rice.
