Kovakkai Poriyal


Kovakkai poriyal recipe with step-by-step pics. Kovakkai poriyal is a South Indian type ivy gourd stir fry. A vegan recipe.

“kovakkkai” is the tamil title for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable.

kovakkai poriyal, ivy gourd poriyal

Ivy gourd is also referred to as “tindora” in hindi and “tendli” in marathi languages. So this kovakkai poriyal will also be referred to as as ivy gourd stir fry. The stir-frying is finished on a low flame and never on a excessive flame in order that the ivy gourd slices get cooked uniformly and don’t get burnt. It can also be vital to notice that the stir-frying shouldn’t be finished continuous however at intervals.

I typically make poriyal recipes with numerous greens as they’re fast to make and pair very effectively with rice or roti accompanied with some dal, sambar, rasam. In reality, poriyal additionally tastes good when accompanied with curd rice.

This kovakkai poriyal is a straightforward recipe, will get finished rapidly and is a slight crispier model. It can also be a easy and homely model of kovakkai poriyal made with out onion and garlic. It may be packed within the tiffin field with chapatis or served as a aspect with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal will also be served as a aspect dish with chapatis.

Tip on choosing ivy gourd

When making any ivy gourd recipe, at all times use those that are tender. Avoid utilizing ivy gourds which have turn out to be ripe & darkish purple.

I normally make kovakkai poriyal or another vegetable poriyal, once I make sambar, rasam or vatha kulambu.

Taste clever this kovakkai poriyal could be very completely different from the Kovakkai fry i had shared earlier. This recipe is made with out coconut and makes use of spices which might be simply accessible in an Indian kitchen. Though you’ll be able to add coconut if you’d like. The recipe may be doubled or tripled additionally.

How to make kovakkai poriyal

1. Using a colander, rinse 200 grams kovakkai very effectively in operating water. Drain all of the water. Then chop the kovakkai in 0.5 cm slices. You will want 1.5 cups sliced kovakkai or ivy gourds.

kovakkai

2. Heat 2 tablespoons oil a thick bottomed pan or kadai. A forged iron kadai additionally works very effectively. Keep flame to low. Use a heavy small to medium sized kadai or pan and cook dinner on a low flame. Add ½ teaspoon mustard seeds. Keep all of the elements prepared earlier than you start.

making kovakkai poriyal

3. Let the mustard seeds start to crackle.

making kovakkai poriyal

4. Then add ½ teaspoon urad dal.

making kovakkai poriyal

5. Stirring typically fry the urad dal.

making kovakkai poriyal

6. Fry urad dal until the lentils turn out to be golden.

making kovakkai poriyal

7. Add 1 to 2 dry purple chilies (damaged and seeds eliminated) and 1 pinch asafoetida (hing).

making kovakkai poriyal

8. Stir for two to three seconds.

making kovakkai poriyal

Making kovakkai poriyal

9. Add the sliced kovakkai. Thickly sliced kovakkai will take an extended time to cook dinner as in comparison with medium or thinly sliced kovakkai.

making kovakkai poriyal

10. Mix the kovakkai slices effectively.

making kovakkai poriyal

11. Season with salt as per style.

making kovakkai poriyal

12. Again combine and sauté kovakkai for Four to five minutes stirring at intervals.

making kovakkai poriyal

13. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri purple chilli powder and 1 teaspoon coriander powder. NOTE – you’ll be able to add sambar powder and skip coriander and purple chilli powder altogether. Sometimes I solely add sambar powder. The spice powders may be added kind of as per style.

making kovakkai poriyal

14. Mix the spice powders with the kovakkai slices.

making kovakkai poriyal

15. Then add 5 to six small to medium-sized curry leaves.

making kovakkai poriyal

16. Mix once more.

making kovakkai poriyal

17. Saute kovakkai on a low flame until the sides of the slices begin wanting crisp. This will take about Four to five minutes on a low flame. Stir typically.

making kovakkai poriyal

18. Here is one other close-up pic of the above step.

making kovakkai poriyal

19. Now add 1 tablespoon gram flour (besan or chickpea flour). You may add 1 tablespoon rice flour as a substitute of besan.

making kovakkai poriyal

20. Mix the besan very effectively.

making kovakkai poriyal

21. Sauté for a couple of extra minutes – about 5 to six minutes on a low flame.

kovakkai poriyal

22. By this time the besan may also get cooked and can give a crisp texture within the poriyal. Stir typically for even cooking of kovakkai slices.

kovakkai poriyal

23. Serve kovakkai poriyal as a aspect vegetable with a South Indian important course and even dal-rice or curd-rice. While serving you’ll be able to garnish with coriander leaves. A little bit of lemon juice will also be drizzled on prime of poriyal whereas serving.

kovakkai poriyal recipe, ivy gourd stir fry


Simple & tasty poriyal recipes

a lot of my recipes have step-by-step images and helpful suggestions that will help you make it simply and completely.

Kovakkai Poriyal

Kovakkai poriyal is straightforward, homely and attractive South Indian type recipe of ivy gourd stir fry. Easy to make and goes very effectively as a aspect dish with steamed rice or roti. No onion no garlic recipe. 

kovakkai poriyal
Cuisine:south indian,tamil nadu
Servings (change the quantity to scale):3

(1 CUP = 250 ML)

  • 1.5 cups sliced kovakkai or 200 grams kovakkai – ivy gourd, tindora, tendli
  • 2 tablespoons oil – gingelly oil, sunflower oil or peanut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (break up husked black gram)
  • 1 to 2 dry purple chillies – damaged and seeds eliminated
  • 1 pinch asafoetida (hing)
  • salt as required
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri purple chilli powder
  • 1 teaspoon coriander powder (floor coriander)
  • 5 to six small to medium sized curry leaves
  • 1 tablespoon gram flour (besan, kadalai mavu, chickpea flour)

chopping kovakkai

  • Using a colander, rinse 200 grams kovakkai very effectively in operating water. Drain all of the water.

  • Then chop the kovakkai in 0.5 cm slices. You will want 1.5 cups sliced kovakkai or ivy gourds.

frying spices

  • Heat 2 tablespoons oil a thick bottomed pan or kadai. A forged iron kadai additionally works very effectively. Keep flame to low. Use a heavy small to medium sized kadai or pan and cook dinner on a low flame.

  • Add ½ teaspoon mustard seeds and allow them to start to crackle.

  • Then add ½ teaspoon urad dal. stirring typically fry the urad dal until the lentils turn out to be golden.

  • Add 1 to 2 dry purple chillies (damaged and seeds eliminated) and 1 pinch asafoetida. stir for two to three seconds.

making kovakkai poriyal

  • Add the sliced kovakkai. Thickly sliced kovakkai will take an extended time to cook dinner as in comparison with medium or thinly sliced kovakkai.

  • Mix the kovakkai slices effectively. season with salt as per style.

  • Again combine and sauté kovakkai for Four to five minutes stirring at intervals.

  • Then add turmeric powder, kashmiri purple chilli powder and coriander powder. Note: you’ll be able to add sambar powder and skip coriander and purple chilli powder altogether. Sometimes I solely add sambar powder. The spice powders may be added kind of as per style.

  • Mix the spice powders with the kovakkai slices.

  • Then add 5 to six small to medium sized curry leaves and blend once more.

  • Saute kovakkai on a low flame until the sides of the slices begin wanting crisp. This will take about Four to five minutes on a low flame. Stir typically.

  • Now add 1 tablespoon gram flour (besan). You may add 1 tablespoon rice flour as a substitute of besan. combine the besan very effectively.

  • Sauté for a couple of extra minutes – about 5 to six minutes on a low flame. stir typically for even cooking of kovakkai slices.

  • By this time the besan may also get cooked and can give a crisp texture in kovakkai poriyal. 

  • Serve kovakkai poriyal as a aspect vegetable with a south indian important course and even dal-rice or curd-rice. While serving you’ll be able to garnish with coriander leaves. While serving a little bit of lemon juice will also be drizzled on prime of it. 

  • Use a heavy small to medium sized kadai or pan and cook dinner the kovakkai poriyal on a low flame. A forged iron pan or kadai additionally works effectively.
  • Thickly sliced kovakkai will take an extended time to cook dinner as in comparison with medium or thinly sliced kovakkai.
  • The recipe may be doubled or tripled.
  • Spice powders may be added much less or extra as per your style necessities.
  • You can add sambar powder after which skip including coriander and purple chilli powder utterly within the recipe.
  • Some freshly grated coconut or desiccated coconut will also be added in the direction of the tip as soon as the recipe is finished. 

Nutrition Facts

Kovakkai Poriyal

Amount Per Serving

Calories 228 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 413mg18%

Potassium 259mg7%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 206IU4%

Vitamin B3 (Niacin) 19mg95%

Vitamin B6 1mg50%

Vitamin C 33mg40%

Vitamin E 4mg27%

Vitamin Okay 1µg1%

Calcium 8mg1%

Vitamin B9 (Folate) 196µg49%

Iron 9mg50%

Magnesium 2mg1%

Phosphorus 4mg0%

* Percent Daily Values are primarily based on a 2000 calorie weight-reduction plan.

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