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Kovakkai (Tindora) Avial

Kovakkai avial is a traditional South Indian dish made with kovakkai (also known as tindora or ivy gourd) and a variety of vegetables cooked in a coconut-based gravy. It is a popular dish in Kerala and Tamil Nadu. Serve kovakkai avial hot with steamed rice or chapati. Kovakkai avial is a delicious and nutritious dish that can be enjoyed as a main course or as a side dish. It is a great way to incorporate different vegetables into your diet while enjoying the flavors of South Indian cuisine.

Kovakkai (Tindora) Avial

Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make a delicious Kovakkai curry with this simple recipe. With the perfect blend of spices and coconut, it’s a must-try dish!


  • Kovakkai – 10 to 15 Nos

  • Turmeric Powder – 1/4 teaspoon

  • Coconut gratings – 3 to 4 tablespoons

  • Jeeragam (Cumin) – 1 teaspoon

  • Green Chillies (medium size) – 2 to 3

  • Curd – 1/2 cup

  • Oil (Preferably coconut oil) – 2 tablespoons

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste


  • Begin by washing the kovakkai and slicing it lengthwise into 4 to 5 pieces. Season these slices with turmeric powder and salt, ensuring they are well coated. Set this aside for later.
  • In a grinder, combine coconut, Jeeragam (Cumin), and green chillies. Grind these ingredients into a coarse paste, using one or two tablespoons of curd to facilitate the process.
  • Heat a tablespoon of oil in a Kadai. Once hot, add the marinated kovakkai pieces. Stir fry them for 2 to 3 minutes, or until they are about half cooked. Lightly sprinkle water over the kovakkai, mix well, then cover with a lid. Allow it to cook on a low flame until it’s three-quarters done, taking care not to overcook.
  • Next, gently place the coconut paste on top of the kovakkai. Cover again with the lid and let it sit without stirring for one or two minutes. After this time, open the lid and give the mixture a good stir. Add the curry leaves and the remaining oil, mixing everything well. Cook for a few more seconds.
  • Finally, beat the curd until smooth and pour it over the vegetable. Give everything a quick stir, then remove the Kadai from the heat. Your dish is now ready to be served.

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