Kovakkai Rice

Kovakkai rice is a flavorful and wholesome South Indian dish. It combines crispy stir-fried ivy gourd (kovakkai) with aromatic spices. The dish also features freshly ground sesame seed powder. This dish offers a delightful blend of textures. It is enhanced by the crunch of roasted peanuts, cashews, and chana dal. The earthy and nutty flavor of sesame pairs wonderfully with the tangy and mild bitterness of kovakkai. This combination makes it a unique and satisfying meal. Served with onion raita, this dish is perfect for a hearty lunch or dinner.

How to make

Kovakkai Rice is a flavorful dish featuring crispy sliced Kovakkai (ivy gourd) mixed with seasoned rice. To prepare, start by thinly slicing the Kovakkai and stir-frying it until crisp. Meanwhile, roast sesame seeds. Blend them with asafoetida, chana dal, urad dal, red chillies, and salt to create a coarse powder. In a kadai, heat oil. Sauté mustard seeds, chana dal, peanuts, and cashew nuts. Then add green chillies and curry leaves. Mix in the fried Kovakkai along with turmeric and salt, followed by cooked rice and the ground powder. Finish by drizzling oil on top and serve with onion raita for a delightful meal.

Kovakkai Rice Recipe

Kovakkai Rice

Recipe by S Kamala

Course: Lunch, DinnerCuisine: Indian, TamilDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Discover the delicious flavors of Kovakkai rice, a South Indian dish featuring stir-fried ivy gourd and aromatic spices. Perfect for a satisfying meal!

Ingredients

• Cooked Rice – 1 bowl (Enough to serve 2 people)

• Kovakkai (Tindora) – 10 to 15

• Turmeric powder – a pinch

• Salt – 1 teaspoon or as per taste

Directions

• Slice the Kovakkai into thin rounds. Spread them on a tawa, drizzle with a teaspoon of oil, and stir-fry until crisp. Remove and set aside. (Alternatively, you can do this in a microwave).
• In a small kadai, dry roast the sesame seeds for a few seconds, then remove. Add a few drops of oil and fry the asafoetida, chana dal, urad dal, and red chillies. Allow to cool, then grind with the roasted sesame seeds and a pinch of salt to make a coarse powder.
• Heat two teaspoons of oil in a kadai. Add mustard seeds and let them pop before adding chana dal, peanuts, and cashew nuts; fry briefly. Add the slit green chillies and curry leaves, frying for just a moment. Next, incorporate the fried Kovakkai pieces with turmeric powder and a pinch of salt. Stir-fry for a few more seconds. Mix in the cooked rice and salt. Finally, stir in the ground powder and drizzle a teaspoon of oil on top, mixing well.
• Enjoy with onion raita.