Kovakkai (Ivy Gourd/Tindora) Poriyal #2

I already posted another kovakkai poriyal, but this one is a different kind of preparation and different taste. After making this poriyal, it is hard to tell that it is made of kovakkai. Also it is little more time consuming than the first method, let’s see how to prepare it now.


  • Kovakkai ————————– 1 lb
  • Onion ——————————– 1/2 (diced)
  • Grated coconut —————- 1/4 cup
  • Chili powder ——————– 1/4 tsp
  • Turmeric powder ————- 1/4 tsp
  • Cooking oil ———————– 1 tbsp
  • Salt to taste
  • For tempering
    • Mustard seeds ————–1/2 tsp
    • Cumin seeds —————- 1/2 tsp
    • urad dal ————————- 1 tsp
    • Curry leaf ———————- 1 spring

How to make

  • Wash the kovakkai and snip off both ends
  • Chop the kovakkai using a chopper
  • Place a pan on stove in medium heat
  • Add oil and mustard seeds, once it crackles add the cumin seeds, urad dal and curry leaves
  • Then add the diced onion and saute for 2 minutes
  • Add the chopped kovakkai, chili powder, turmeric powder and salt
  • Stir fry for 10 minutes
  • Add the grated coconut and mix them well
  • Cook for 2 more minutes
  • Switch off the stove and the tasty kovakkai poriyal should be ready to serve with rice

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