Kovakkai podi varuval is a delicious side dish item prepared with the young Ivy gourd pieces and a specially ground fresh spice powder.
Ivy gourd called Tindora commonly and Tindora fry is absolutely lip-smacking and a perfect spicy side for Sambar rice, roti and curd rice.
As most of you may know, Ivy gourd vegetable is believed to have many health benefits and a few of them are:
- Ivy gourd is rich in fiber, B vitamins, and iron and may help relieve occasional constipation and normalize blood sugar.
- Further, Ivy gourd may reduce the need for insulin injections used to control blood sugar.
- Because of its effects on blood glucose (and its presumed effect on blood lipids), ivy gourd is believed by some to be an effective weight loss supplement.
Kovakkai podi varuval | Ivy gourd recipe | Dondakaya fry
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Kovakkai podi varuval | Ivy gourd recipe | Tindora fry
Kovakkai podi varuval is a delicious side dish item prepared with the young Ivy gourd pieces and a specially ground fresh spice powder.
Ingredients
Ingredients:
Masala powder:
- 1 tbsp peanuts raw or roasted
- 1 tsp coriander seeds
- ½ tsp gram dal
- ½ tsp urad dal
- ½ tsp pepper corn
- ½ tsp cumin seeds
- 3 Kashmiri chillies
- 3 red chillies
Other ingredients:
- 250 g Ivy gourd kovakkai/tindora
- 2 tbsp oil
- Few curry leaves
- ¾ tsp salt
Instructions
Preparation:
- Wash and chop Ivy gourd into vertical pieces.
- Make this special varuval podi before cooking kovaikkai. You can make it ahead and store it in an airtight container in the refrigerator.
Recipe:
How to make the varuval podi(special powder for stir fry vegetables):
- In a flat pan roast raw peanuts for few minutes until they become brown and crunchy.
- If you have already fried ground nuts you can skip this frying step.
- When peanuts start popping out add coriander seeds.
- Also add gram dal, urad dal, pepper and cumin seeds.
- Add Kashmiri chillies and red chillies of your choice and roast for few minutes. Kashmiri chillies are just for the red color and you can just avoid them if you don't have.
- Roast for few minutes, switch off and allow them to cool down.
- Grind into a coarse powder and use or store.
How to make the kovaikkai varuval:
- Heat oil in another frying pan and season with curry leaves.
- Add Ivy gourd pieces and saute in oil.
- Keep stirring until they become soft and tender.
- Sprinkle few drops of water, cover with a lid for a few minutes to cook the kovaikkai.
- Now add the ground varuval powder and mix well.
- Let the vegetable absorb the spices for five minutes in low heat and switch off.
Video
Notes
Tips:
1) Always choose fresh and young Ivy gourd to make the tasty kovaikkai podi varuval.
2) Moreover, I always believe the choice of spices is based on personal choices. You can add or remove any spice as per your choice.
1) Always choose fresh and young Ivy gourd to make the tasty kovaikkai podi varuval.
2) Moreover, I always believe the choice of spices is based on personal choices. You can add or remove any spice as per your choice.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!
Preparation:
- Wash and chop Ivy gourd into vertical pieces.
- Make this special varuval podi before cooking kovaikkai. You can make it ahead and store it in an airtight container in the refrigerator.
Recipe:
How to make the varuval podi(special powder for stir fry vegetables):
- In a flat pan roast raw peanuts for few minutes until they become brown and crunchy. If you have already fried ground nuts you can skip this frying step. When peanuts start popping out add coriander seeds.
- Also add gram dal, urad dal, pepper and cumin seeds.
- Add Kashmiri chillies and red chillies of your choice and roast for few minutes. Kashmiri chillies are just for the red color and you can just avoid them if you don’t have.
- Roast for few minutes, switch off and allow them to cool down.
- Grind into a coarse powder and use or store.
How to make the kovaikkai varuval:
- Heat oil in another frying pan and season with curry leaves. Add Ivy gourd pieces and saute in oil.
- Keep stirring until they become soft and tender.
- Sprinkle a few drops of water, cover with a lid for a few minutes to cook the kovaikkai.
- Now add the ground varuval powder and mix well.
- Add required salt and let the vegetable absorb the spices for five minutes in low heat and switch off.
Tips:
1) Always choose fresh and young Ivy gourd to make the tasty kovakkai podi varuval.
2) Moreover, I always believe the choice of spices is based on personal choices. You can add or remove any spice as per your choice.
