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.
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.
If you like this recipe, you can also try other Tinda Recipes such as
- 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
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.
Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter.
Add the asafoetida, dry red chilli and curry leaves and let it splutter.
Now add the sliced ivy gourds and give it a good stir.
Sprinkle with a little water, mix and let it cook with the lid closed. This will take around 10 minutes.
Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well.
Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between.
Switch off the flame once it is done.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.