Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry

Easy to make and perfect for your everyday meals, Kovakkai Podi Curry is a South Indian Stir Fry which can also be packed in Lunch Box. You can serve it with Steamed Rice and Keerai Sambar for an everyday meal.

Nithya Anantham
Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry
487 ratings.

Kovakkai is a Tamil word for Ivy Gourd or little gherkins (coccinia). These are very healthy and diabetic friendly. Kovakkai Podi Curry Recipe is a unique South Indian style stir fry which uses mildly spiced lentil mix which adds spice and tastes yummy. This lentil mix can also be used with other vegetables like, brinjal, okra and beans.

 Ivy Gourd helps in controlling blood sugar levels which is beneficiary when it comes to diabetes. 

Serve Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion Sambar, Pepper Rasam and Curd for a full course Tamil Nadu Style lunch on the weekend.

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

  1. Shahi Tindora Recipe
  2. Tindora Ka Salan Recipe
  3. Kovakkai Poriyal Recipe

Cuisine: Tamil Nadu
Course: Lunch
Diet: Diabetic Friendly
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 400 grams Tindora (Dondakaya/ Kovakkai) , thinly sliced vertically
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon White Urad Dal (Split)
  • pinch Asafoetida (hing)
  • 1 sprig Curry leaves
  • 1 Dry red chilli
  • 1 tablespoon Cooking oil
  • Salt , to taste
  • Ingredients For Spicy Lentil Mix
  • 2 tablespoons Coriander (Dhania) Seeds
  • 1 tablespoon White Urad Dal (Split)
  • 1 tablespoon Chana dal (Bengal Gram Dal)
  • 4 Dry red chillies
  • 1/4 teaspoon Asafoetida (hing)

How to make Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry

  1. To begin making Kovakkai Podi Curry Recipe, dry roast the ingredients mentioned in the spicy lentil mix table and grind it to a coarse mix using a hand blender or Mixer and keep aside.

  2. Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter.

  3. Add the asafoetida, dry red chilli and curry leaves and let it splutter.

  4. Now add the sliced ivy gourds and give it a good stir.

  5. Sprinkle with a little water, mix and let it cook with the lid closed. This will take around 10 minutes.

  6. Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well.

  7. Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between.

  8. Switch off the flame once it is done.

  9. Serve the spicy Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion sambarPepper Rasam and Curd for a full course Tamil Nadu Style lunch.

Nithya Anantham

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Last Modified On Monday, 14 May 2018 11:47
     
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