Kovakkai fry is a popular South Indian dish made with ivy gourd, also known as tindora or dondakaya. This dish is simple to make yet incredibly flavorful, with the ivy gourd slices coated in a delicious blend of spices and fried until crispy. It is often served as a side dish with steamed rice and sambar or rasam. The crispy texture and tangy taste of kovakkai fry make it a favorite among many households in South India.
Kovakkai Fry
4
servings10
minutes20
minutesDiscover the delicious flavors of Kovakkai Fry, a popular South Indian dish made with ivy gourd and a blend of spices. Perfect as a side dish!
Ingredients
Kovakkai – 10 to 15
Onion – 1
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 4 teaspoons
Mustard – 1/2 teaspoon
Urad Dhal – 1 teaspoon
Jeera – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash and slice the kovakkai lengthwise into 4 to 5 slender pieces. Season with turmeric powder and salt, then mix thoroughly and set aside.
- Finely chop the onion.
- Heat oil in a kadai, then add mustard seeds. Once they splutter, incorporate urad dal, cumin, asafoetida powder, and curry leaves. Sauté until the dal turns golden.
- Add the onions next, frying until they become translucent.
- Introduce the kovakkai slices, briefly sautéing them.
- Sprinkle in the sambar powder and stir well. Cover and simmer over a medium flame (adding water is unnecessary). Stir occasionally, continuing to cook until the kovakkai is tender.
nice stir fry !
Thank you Priya Sreeram.
Good one but i dont use sambar powder will try this one!!!
Made this for dinner today. came ot well. 🙂
Really super…. nice … very informative…….
Thank you Udhay.
Today I will try this recipe for dinner. Thanks
very good in taste thanks !
Thank you Arthi Vasan.