Kovakkai Pepper Fry

Kovakkai, also known as ivy gourd or tindora, is a popular vegetable in South Indian cuisine. Kovakkai pepper fry is a delicious and spicy dish made with this vegetable, flavored with black pepper and other spices. Serve hot as a side dish with rice or roti.

Kovakkai Pepper Fry

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make a delicious and flavorful Kovakkai dish with this easy recipe. With just a few simple ingredients, you can create a tasty side dish.


  • Kovakkai – 10 to 15 Nos

  • Onion – 1 No

  • Sambar Powder – 1/2 teaspoon

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 4 teaspoons

  • Mustard – 1/2 teaspoon

  • Urad Dhal – 1 teaspoon

  • Jeera – 1/2 teaspoon

  • Pepper Powder – ½ teaspoon

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste


  • Start by thoroughly washing the Kovakkai. Slice it lengthwise into 4 to 5 thin pieces. Season these slices with turmeric powder and salt, mixing well. Set them aside for later use.
  • Next, finely chop the onion.
  • Heat oil in a kadai and add mustard seeds. Wait for them to pop, then add urad dal, jeera, and curry leaves. Fry these until the dal turns a light brown color. Now, add the chopped onions, frying them until they become transparent.
  • Take the seasoned Kovakkai pieces, gently squeeze out any excess water, and add them to the kadai with the onions. Fry everything together for a few seconds, then add sambar powder and mix thoroughly. If needed, sprinkle a little water to aid the cooking process.
  • Cover the kadai with a lid and let the mixture cook on a medium flame. Remember to stir occasionally, ensuring the Kovakkai cooks evenly and becomes soft.
  • As a final touch, just before removing the kadai from the stove, sprinkle some pepper powder over the dish and stir-fry for a few more seconds. Your Kovakkai dish is now ready to be enjoyed.


  1. Priya Sreeram

    good one !

  2. Saraswathi Iyer

    Looks delicious.

    Do visit my space when time permits http://www.simplysara07.blogspot.com

  3. Hi Kamala,

    This is related to one of your earlier posts. Suzhians keep breaking when I fry them in oil. What should I do to stop this?


  4. Hi Sumithra,

    The puranam should be dry and the outer layer batter should be thick enough to coat the puranam balls. The oil should be heated properly.

  5. It worked! Thank you. 🙂

    Sorry, if my comments appear many times – I'm not sure how this moderation thing works..

  6. How come you Kovakkai remains so green& fresh after cooking?. Wonderful Blog with really interesting recipes for South Indians. Thanks for sharing.

Leave a Comment

Your email address will not be published. Required fields are marked *