Kovakkai (Ivy Gourd) Fry
Learn how to make a simple, delicious and crisp Indian Kovakkai fry. Kovakkai Varuval is the perfect side for many south Indian rice dishes.
Ingredients
- Kovakkai - 3 Cups Ivy Gourd
- Sambar Powder - 2 tsp or 1 ½ tsp Red Chilli powder + ½ tsp Coriander powder
- Salt - ½ tsp
- Turmeric powder - ¼ tsp
To temper
- Oil - 1 Tbsp
- Mustard - ½ tsp
- Broken Urad Dal - 1 Tbsp
- Jeera - ½ tsp
Instructions
- First chop off the edges of the kovakkai. Then chop it into circular pieces of 2-3 mm thickness as shown in picture.
- Heat oil in a pan, add the mustard. Once it splutters, add the other ingredients under "To Temper", in the given order. Once the broken urad dal turns golden brown, add the chopped kovakkai.
- Saute the kovakkai for 2 mins. Then, add the salt, turmeric and sambar powder. Mix nicely. Add about 1 Cup of water and cook covered in medium flame until the water evaporates.
- The kovakkai would be cooked and the raw smell of the masalas would be gone by now. Increase the flame back to high and saute for 3-4 mins, until the edges of the kovakkai turn nicely golden brown and slightly crisp up. Turn off the flame.
- Enjoy hot as a side for rice and south Indian gravy.
Notes | FAQ
- The Kovakkai should be firm to touch. If it is soft or if the inside is orange/red in color, it means the kovakkai has ripened. Discard such kovakkai.
- Don't chop the kovakkai too thick or thin. They will not get the nice crispy texture.