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
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesLearn 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.
Ingredients
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
Directions
- 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.
good one !
Looks delicious.
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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?
Regards,
Sumithra
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.
It worked! Thank you. 🙂
Sorry, if my comments appear many times – I'm not sure how this moderation thing works..
How come you Kovakkai remains so green& fresh after cooking?. Wonderful Blog with really interesting recipes for South Indians. Thanks for sharing.