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Indian Vegetarian Recipes

kovakkai poriyal recipe, how to make kovakkai poriyal

https://www.vegrecipesofindia.com/kovakkai-poriyal/

kovakkai poriyal recipe with step by step pics. kovakkai poriyal is a south indian style ivy gourd stir fry. “kovakkkai” is the tamil name for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable.

kovakkai poriyal, ivy gourd poriyal

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 flame and not on a high flame 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.

tip on selecting ivy gourd

when making any ivy gourd recipe, always use the ones which are tender. avoid using ivy gourds which have become ripe & dark red.

i make kovakkai poriyal at times and thought of sharing the recipe. i usually make kovakkai poriyal or any other vegetable poriyal, when i make sambar, rasam or vatha kulambu.

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 which are easily available in an indian kitchen. though you can add coconut if you want. the recipe can be doubled or tripled also.

simple & tasty poriyal recipes

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

kovakkai poriyal is simple, homely and tasty south indian style recipe of ivy gourd stir fry. easy to make and goes very well as a side dish with steamed rice or roti. no onion no garlic recipe.

kovakkai poriyal

Course:side dish

Cuisine:south indian,tamil nadu

Servings:3

INGREDIENTS FOR kovakkai poriyal

(1 CUP = 250 ML)

  • 1.5 cups sliced kovakkai or 200 grams kovakkai – ivy gourd, tindora, tendli
  • 2 tablespoons oil – gingelly oil, sunflower oil or peanut oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (split husked black gram)
  • 1 to 2 dry red chillies – broken and seeds removed
  • 1 pinch asafoetida (hing)
  • salt as required
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • 1 teaspoon coriander powder (dhania powder)
  • 5 to 6 small to medium sized curry leaves (kadi patta)
  • 1 tablespoon gram flour (besan, kadalai mavu)

HOW TO MAKE kovakkai poriyal

chopping kovakkai

  • 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.

frying spices for kovakkai poriyal

  • heat 2 tablespoons oil a thick bottomed pan or kadai. a cast iron kadai also works very well. keep flame to low. use a heavy small to medium sized kadai or pan and cook on a low flame.

  • add ½ teaspoon mustard seeds and let them begin to crackle.

  • then add ½ teaspoon urad dal. stirring often fry the urad dal till the lentils become golden.

  • add 1 to 2 dry red chillies (broken and seeds removed) and 1 pinch asafoetida. stir for 2 to 3 seconds.

making kovakkai poriyal

  • add the sliced kovakkai. thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.

  • mix the kovakkai slices well. season with salt as per taste.

  • again mix and sauté kovakkai for 4 to 5 minutes stirring at intervals.

  • then add turmeric powder, kashmiri red chilli powder and 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.

  • mix the spice powders with the kovakkai slices.

  • then add 5 to 6 small to medium sized curry leaves and mix again.

  • saute kovakkai on a low flame till the edges of the slices start looking crisp. this will take about 4 to 5 minutes on a low flame. stir often.

  • now add 1 tablespoon gram flour (besan). you can also add 1 tablespoon rice flour instead of besan. mix the besan very well.

  • sauté for a few more minutes – about 5 to 6 minutes on a low flame. stir often for even cooking of kovakkai slices.

  • by this time the besan will also get cooked and will give a crisp texture in kovakkai poriyal.

  • serve kovakkai poriyal 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 kovakkai poriyal while serving.

  • use a heavy small to medium sized kadai or pan and cook the kovakkai poriyal on a low flame. a cast iron pan or kadai also works well.
  • thickly sliced kovakkai will take a longer time to cook as compared to medium or thinly sliced kovakkai.
  • the recipe can be doubled or tripled.
  • spice powders can be added less or more as per your taste requirements.
  • you can add sambar powder and then skip adding coriander and red chilli powder completely in the recipe.
  • some freshly grated coconut or desiccated coconut can also be added towards the end once the recipe is done.
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preparation and frying spices for 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.

kovakkai

2. heat 2 tablespoons oil a thick bottomed pan or kadai. a cast iron kadai also works very well. keep flame to low. use a heavy small to medium sized kadai or pan and cook on a low flame. add ½ teaspoon mustard seeds. keep all the ingredients ready before you begin.

making kovakkai poriyal

3. let the mustard seeds begin to crackle.

making kovakkai poriyal

4. then add ½ teaspoon urad dal.

making kovakkai poriyal

5. stirring often fry the urad dal.

making kovakkai poriyal

6. fry urad dal till the lentils become golden.

making kovakkai poriyal

7. add 1 to 2 dry red chillies (broken and seeds removed) and 1 pinch asafoetida (hing).

making kovakkai poriyal

8. stir for 2 to 3 seconds.

making kovakkai poriyal

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.

making kovakkai poriyal

10. mix the kovakkai slices well.

making kovakkai poriyal

11. season with salt as per taste.

making kovakkai poriyal

12. again mix and sauté kovakkai for 4 to 5 minutes stirring at intervals.

making kovakkai poriyal

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.

making kovakkai poriyal

14. mix the spice powders with the kovakkai slices.

making kovakkai poriyal

15. then add 5 to 6 small to medium sized curry leaves.

making kovakkai poriyal

16. mix again.

making kovakkai poriyal

17. saute kovakkai on a low flame till the edges of the slices start looking crisp. this will take about 4 to 5 minutes on a low flame. stir often.

making kovakkai poriyal

18. here is another close-up pic of the above step.

making kovakkai poriyal

19. now add 1 tablespoon gram flour (besan). you can also add 1 tablespoon rice flour instead of besan.

making kovakkai poriyal

20. mix the besan very well.

making kovakkai poriyal

21. sauté for a few more minutes – about 5 to 6 minutes on a low flame.

kovakkai poriyal

22. by this time the besan will also get cooked and will give a crisp texture in kovakkai poriyal. stir often for even cooking of kovakkai slices.

kovakkai poriyal

23. serve kovakkai poriyal 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 kovakkai poriyal while serving.

kovakkai poriyal recipe, ivy gourd stir fry

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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