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.

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.

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.

all our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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.

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.

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 chillies (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. mix again.

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.

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

19. now add 1 tablespoon gram flour (besan). 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 flame.

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.

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.