Kovakka/Tindora/Ivy Gourd Poriyal

There are very few vegetables I enjoy eating thoroughly. Kovakka is one of them! I ate it often during school and college as the cook in my house would make it. I, however, began making it only after I tasted my sister’s version which is similar to this recipe. My additions are the coconut and coriander. A key ingredient in this recipe is the urad dal. Add lots of it and it makes this dish so tasty! If you spot this vegetable in the grocery store, please don’t be afraid to buy it. It’s so delicious and easy to make. You just need to wash the vegetable properly so as to remove any dirt, chop off the ends and then slice into thin circles. Easy-peasy! I also hear it’s very good for you especially if you are diabetic.

Ingredients:

Kovakka/Tindora/Ivy Gourd – 600 gms
Oil – 3 tbsp
Urad Dal – 3 tsp
Onion – 1/4 cup, chopped
Turmeric – 1/4 tsp
Salt to taste
Sambar powder – 3 tsp (see note)
Fresh coriander – 1/4 cup, chopped
Grated coconut – 4 tsp

Method:

  • Heat oil in a pan
  • Add urad dal and fry until it turns slightly brown
  • Add onion and fry until it begins to change color
  • Add chopped kovakka
  • Add salt, turmeric and sambar powder and mix well
  • Cover and cook for 10 minutes on medium flame, stirring once mid-way
  • Add coriander and coconut
  • Mix well and cook for a couple more minutes before turning off the heat
  • Serve hot with chapathi or as a side-dish with rice and curry

Note: Instead of Sambar powder, you could use a teaspoon of mild red chilli powder and a teaspoon of coriander powder. I use a powder that my mother-in-law makes that goes into sambar, rasam and even poriyals.

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