Kovakkai Poriyal

“Kovakkkai” is the Tamil name for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable. Ivy gourd is also known as “tindora” in Hindi and “tendli” in Marathi languages. So this kovakkai poriyal can also be called as ivy gourd stir-fry. The stir-frying is done on a low heat and not on a high heat so that the ivy gourd slices get cooked uniformly and do not get burnt. It is also important to note that the stir-frying is not done non-stop but at intervals. I often make poriyal recipes with various vegetables as they are quick to make and pair very well with rice or roti accompanied with some dal, sambar, rasam. In fact, poriyal also tastes good when accompanied with curd rice. This kovakkai poriyal is an easy recipe, gets done quickly and is a slight crispier version. It is also a simple and homely version of kovakkai poriyal made without onion and garlic. It can be packed in the tiffin box with chapatis or served as a side with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal can also be served as a side dish with chapatis. I usually make kovakkai poriyal or any other vegetable poriyal, when I make sambar, rasam or vatha kulambu. When making any ivy gourd recipe, always use the ones which are tender. Avoid using ivy gourds which have become ripe & dark red. Taste wise this kovakkai poriyal is very different from the Kovakkai fry i had shared earlier. This recipe is made without coconut and uses spices that are easily available in an Indian kitchen. Though you can add coconut if you want. The recipe can be doubled or tripled also.

How to make Kovakkai Poriyal

1. Using a colander, rinse 200 grams kovakkai very well in running water. Drain all the water. Then chop the kovakkai in 0.5 cm slices. You will need 1.5 cups sliced kovakkai or ivy gourds.
2. Heat 2 tablespoons oil in a thick bottomed pan or kadai. A cast iron kadai also works very well. Keep the heat to low. Use a heavy small to medium sized kadai or pan and cook on a low heat. Add ½ teaspoon mustard seeds. Keep all the ingredients ready before you begin.
3. Let the mustard seeds begin to crackle.
4. Then add ½ teaspoon urad dal.
5. Stirring often fry the urad dal.
6. Fry urad dal till the lentils become golden.
7. Add 1 to 2 dry red chilies (broken and seeds removed) and 1 pinch asafoetida (hing).
8. Stir for 2 to 3 seconds.

Making kovakkai poriyal

9. Add the sliced kovakkai. Thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.
10. Mix the kovakkai slices well.
11. Season with salt as per taste.
12. Again mix and sauté kovakkai for 4 to 5 minutes stirring at intervals.
13. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder and 1 teaspoon coriander powder. NOTE – you can add Sambar Powder and skip coriander and red chilli powder altogether. Sometimes I only add sambar powder. The spice powders can be added more or less as per taste.
14. Mix the spice powders with the kovakkai slices.
15. Then add 5 to 6 small to medium-sized curry leaves.
16. Stir and mix again.
17. Saute kovakkai on a low heat till the edges of the slices start looking crisp. This will take about 4 to 5 minutes on a low heat. Stir often.
18. Here is another close-up pic of the above step.
19. Now add 1 tablespoon gram flour (besan or chickpea flour). You can also add 1 tablespoon rice flour instead of besan.
20. Mix the besan very well.
21. Sauté for a few more minutes – about 5 to 6 minutes on a low heat.
22. By this time the besan will also get cooked and will give a crisp texture in the poriyal. Stir often for even cooking of kovakkai slices.
23. Serve kovakkai poriyal hot as a side vegetable with a South Indian main course or even dal-rice or curd-rice. While serving you can garnish with coriander leaves. A bit of lemon juice can also be drizzled on top of poriyal while serving. Simple & tasty poriyal recipes

Beetroot poriyal – mildly sweet poriyal with beetroot. A winner always.Cabbage poriyal – delicious poriyal made with cabbage & coconut.Avarakkai poriyal – made with fresh broad beans.Beans poriyal – too good poriyal made with french beans.Carrot poriyal – healthy and yum poriyal with carrots & coconut.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kovakkai Poriyal post from the archives, originally published in March 2019 has been updated and republished on February 2023.

title: “Kovakkai Poriyal " ShowToc: true date: “2024-10-09” author: “Rebecca Gardner”

“Kovakkkai” is the Tamil name for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable. Ivy gourd is also known as “tindora” in Hindi and “tendli” in Marathi languages. So this kovakkai poriyal can also be called as ivy gourd stir-fry. The stir-frying is done on a low heat and not on a high heat so that the ivy gourd slices get cooked uniformly and do not get burnt. It is also important to note that the stir-frying is not done non-stop but at intervals. I often make poriyal recipes with various vegetables as they are quick to make and pair very well with rice or roti accompanied with some dal, sambar, rasam. In fact, poriyal also tastes good when accompanied with curd rice. This kovakkai poriyal is an easy recipe, gets done quickly and is a slight crispier version. It is also a simple and homely version of kovakkai poriyal made without onion and garlic. It can be packed in the tiffin box with chapatis or served as a side with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal can also be served as a side dish with chapatis. I usually make kovakkai poriyal or any other vegetable poriyal, when I make sambar, rasam or vatha kulambu. When making any ivy gourd recipe, always use the ones which are tender. Avoid using ivy gourds which have become ripe & dark red. Taste wise this kovakkai poriyal is very different from the Kovakkai fry i had shared earlier. This recipe is made without coconut and uses spices that are easily available in an Indian kitchen. Though you can add coconut if you want. The recipe can be doubled or tripled also.

How to make Kovakkai Poriyal

1. Using a colander, rinse 200 grams kovakkai very well in running water. Drain all the water. Then chop the kovakkai in 0.5 cm slices. You will need 1.5 cups sliced kovakkai or ivy gourds.
2. Heat 2 tablespoons oil in a thick bottomed pan or kadai. A cast iron kadai also works very well. Keep the heat to low. Use a heavy small to medium sized kadai or pan and cook on a low heat. Add ½ teaspoon mustard seeds. Keep all the ingredients ready before you begin.
3. Let the mustard seeds begin to crackle.
4. Then add ½ teaspoon urad dal.
5. Stirring often fry the urad dal.
6. Fry urad dal till the lentils become golden.
7. Add 1 to 2 dry red chilies (broken and seeds removed) and 1 pinch asafoetida (hing).
8. Stir for 2 to 3 seconds.

Making kovakkai poriyal

9. Add the sliced kovakkai. Thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.
10. Mix the kovakkai slices well.
11. Season with salt as per taste.
12. Again mix and sauté kovakkai for 4 to 5 minutes stirring at intervals.
13. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder and 1 teaspoon coriander powder. NOTE – you can add Sambar Powder and skip coriander and red chilli powder altogether. Sometimes I only add sambar powder. The spice powders can be added more or less as per taste.
14. Mix the spice powders with the kovakkai slices.
15. Then add 5 to 6 small to medium-sized curry leaves.
16. Stir and mix again.
17. Saute kovakkai on a low heat till the edges of the slices start looking crisp. This will take about 4 to 5 minutes on a low heat. Stir often.
18. Here is another close-up pic of the above step.
19. Now add 1 tablespoon gram flour (besan or chickpea flour). You can also add 1 tablespoon rice flour instead of besan.
20. Mix the besan very well.
21. Sauté for a few more minutes – about 5 to 6 minutes on a low heat.
22. By this time the besan will also get cooked and will give a crisp texture in the poriyal. Stir often for even cooking of kovakkai slices.
23. Serve kovakkai poriyal hot as a side vegetable with a South Indian main course or even dal-rice or curd-rice. While serving you can garnish with coriander leaves. A bit of lemon juice can also be drizzled on top of poriyal while serving. Simple & tasty poriyal recipes

Beetroot poriyal – mildly sweet poriyal with beetroot. A winner always.Cabbage poriyal – delicious poriyal made with cabbage & coconut.Avarakkai poriyal – made with fresh broad beans.Beans poriyal – too good poriyal made with french beans.Carrot poriyal – healthy and yum poriyal with carrots & coconut.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kovakkai Poriyal post from the archives, originally published in March 2019 has been updated and republished on February 2023.