Kovakka Thoran (Poriyal) Recipe

Kovakka Thoran is a simple side dish where Ivy gourd is sauteed along with coconut and basic spices. You can make this as a side dish with your South Indian meals.

Archana Doshi
Kovakka Thoran (Poriyal) Recipe
3398 ratings.

The Kovakka Thoran (Poriyal) Recipe is an inspiration of the Kerala dish. You can also add onions to this dish and lots more green chillies. This recipe is without the onions and you can server it either ways.

You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar.

If you like this recipe, you can also try other Vegetable Recipes such as

  1. Dry Navratan Korma Recipe
  2. Goan Style Brinjal Bharta Recipe
  3. Odia Chuin Aloo Besara Recipe

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

15 M

Total in

25 M


4 Servings


  • 500 grams Tindora (Dondakaya/ Kovakkai) , cut into desired shape
  • 1/2 cup Fresh coconut , grated
  • 2 Green Chillies
  • 2 sprig Curry leaves
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste

How to make Kovakka Thoran (Poriyal) Recipe

  1. To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked.

  2. In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds.

  3. Combine the coconut mixture into the steamed kovakka and keep aside.

  4. The final step is to make the seasoning. Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle.

  5. Once it crackles, stir in the other sprig of curry leaves and the turmeric powder. Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture.  (If you are adding onions, then you can add it along with the seasoning after the mustard crackles. Sauté until the onions turn soft)

  6. Stir to come well and check the salt levels and adjust to suit your taste.

  7. You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar.