Kovakkai Poriyal | Ivy gourd Recipe is a delicious and nutritious dish. I used only ground masala in this recipe. To make it simpler, we can also substitute it with just chilli and coriander powders. The ivy gourd is one of the nutrient-dense vegetables that is abundant in vitamins and calcium. It’s good for diabetic, jaundice and asthma.
Ingredients
- 15-20 Kovakkai
- a pinch Turmeric powder
- Few Curry leaves
- a pinch asafetida
- 1/4 tsp Mustard Seeds
- Salt
- Oil
To Roast & Grind
- 3-4 Red Chilli
- 1 tbsp Coriander powder
- 2 tbsp Urad dal
- 1 tbsp Bengal gram
- 1/2 tsp Cumin Seeds
- 1 Garlic clove
Directions
- First, roast red chilli, coriander, urad dal, bengal gram, cumin seeds, and garlic clove in a pan with a few drops of oil.
- Let them cool.
- Transfer it to a blender and grind them to a coarse powder.
- Slice kovakkai and keep them ready.
- Heat 2 spoons of oil in a pan, splutter with mustard seeds.
- Then add asafetida, curry leaves and sliced kovakkai.
- Stir for a few minutes in a high flame then reduce flame, add turmeric powder, salt and saute it well.
- Cover it with a lid and cook kovakkai well.
- Once kovakkai is done, add ground powder and saute for a few minutes.
- Kovakkai poriyal is ready.
- Serve hot with rice.
Kovakkai Poriyal | Ivy gourd Recipe
Kovakkai Poriyal | Ivy gourd Recipe is a delicious and nutritious dish. I used only ground masala in this recipe.
⏲️ Prep Time
10 mins
⏲️ Cook Time
20 mins
🍴 Serves
2
🍲 Meal
Sidedish
Ingredients
- 15-20 Kovakkai
- a pinch Turmeric powder
- Few Curry leaves
- a pinch asafetida
- 1/4 tsp Mustard Seeds
- Salt
- Oil
To Roast & Grind
- 3-4 Red Chilli
- 1 tbsp Coriander powder
- 2 tbsp Urad dal
- 1 tbsp Bengal gram
- 1/2 tsp Cumin Seeds
- 1 Garlic clove
Directions
- First, roast red chilli, coriander, urad dal, bengal gram, cumin seeds, and garlic clove in a pan with a few drops of oil.
- Let them cool.
- Transfer it to a blender and grind them to a coarse powder.
- Slice kovakkai and keep them ready.
- Heat 2 spoons of oil in a pan, splutter with mustard seeds.
- Then add asafetida, curry leaves and sliced kovakkai.
- Stir for a few minutes in a high flame then reduce flame, add turmeric powder, salt and saute it well.
- Cover it with a lid and cook kovakkai well.
- Once kovakkai is done, add ground powder and saute for a few minutes.
- Kovakkai poriyal is ready.
- Serve hot with rice.