Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry

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Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry is a simple and tasty Tamil Nadu Style side dish. You can easily prepare this in less than 30 minutes. Perfect accompaniment for any Indian lunch meal.

How to make the tasty Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry is given below with step-by-step instructions and images.

Tamil Nadu Style Podi Potta Kovakkai Fry Recipe | Ivy Gourd Stir Fry Recipe | Podi Potta Kovakkai Varuval Recipe | Ivy Gourd Varuval Recipe | Dondakaya Fry Recipe | Tindora Stir Fry

If you try this Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry Recipe. Please let me know in the comment section. I'm very excited to read your comments.

What is Kovakkai?

Kovakkai is known as Ivy Gourd in English, Tindora in Hindi and Dondakaya in Telugu. It is one of the popular vegetables and is better known for treating diabetics. Kovakkai is a versatile vegetable and can be used to make a variety of dishes such as stir fry, roast, curry, rice and so on.

About - Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry

Podi Potta Kovakkai Fry is one of the popular Tamil Nadu style side dishes. It is a stir-fried dish. Typically made as an accompaniment to South Indian lunch meals specifically for lunch boxes.

It is a unique dish in that kovakkai is used as a hero ingredient and flavoured with freshly ground masala podi (powder).

To make the masala podi, whole spices such as coriander seeds and dry red chilli and lentils such as chana dal and urad dal are golden roasted over a medium flame and ground to coarse to a fine powder. This masala podi can be made in bulk and stored for later use.

All right, let's move on to the Podi Potta Kovakkai Fry recipe.

How to make Podi Potta Kovakkai Fry? | How to make Ivy Gourd Stir Fry?

Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry is a simple and tasty Tamil Nadu Style side dish. You can easily prepare this in less than 30 minutes. Perfect accompaniment for any Indian lunch meal.

Cuisine - Tamil Nadu
Serving - 5
Timing - 30 minutes

INGREDIENTS

Ivy Gourd/Kovakkai - 1/2 kg
Turmeric Powder - 1/2 teaspoon
Salt - to taste

FOR PODI

Coriander Seeds - 4 tablespoons
Urad Dal - 2 tablespoons
Chana Dal - 2 tablespoons
Asafoetida/Hing - 1/4 teaspoon
Dry Red Chilli - 6

TEMPERING

Oil - 2 tablespoons + 2 teaspoons
Mustard Seeds - 1/2 teaspoon
Curry Leaves - 1 sprig

INSTRUCTIONS

1. To begin making the Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry recipe - Keep all the ingredients ready.

2. To Prep - Wash and chop the kovakkai length-wise. Set aside.

3. To Make Podi - Heat a spoonful of oil in a pan over a moderate flame, add coriander seeds and fry for a few seconds or until a nice aroma appears.

4. Transfer to a plate.

5. In the same pan, add dry red chilli and fry for a few seconds. Transfer to a plate.

6. Again add 1/2 teaspoon of oil in the pan and add chana dal and fry until golden brown.

7. Repeat the above step for urad dal. Transfer to the plate.

8. Cool all the ingredients and grind them to a fine powder with asafoetida. Set aside.

9. To Cook - Heat 2 tablespoons of oil in a heavy bottom pan, add mustard seeds and allow them to splutter.

10. Add the chopped kovakkai and fry for 2-3 minutes.

11. Now add the turmeric powder and salt. Give them a mix.

12. Keep the flame to the lowest and close the lid.

13. Cook for 6-8 minutes. Keep them a mix in between cooking.

14. Once the kovakkai is cooked, add 2 full tablespoons of podi and mix well.

15. Cook for 1-2 minutes and finally add curry leaves and turn off the flame.

16. Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry is ready.

You can serve this Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry recipe immediately or pack it as a lunch box side dish. I would like to eat Podi Potta Kovakkai Varuval with a full meal combination of rice, sambar, carrot beans poriyal, vazhakkai kootu, lemon pickle, appalam and finally, end up with pepper rasam.

PICTORIAL INSTRUCTIONS

1. To begin making the Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry recipe - Keep all the ingredients ready.

2. To Prep - Wash and chop the kovakkai length-wise. Set aside.

3. To Make Podi - Heat a spoonful of oil in a pan over a moderate flame, add coriander seeds and fry for a few seconds or until a nice aroma appears.

4. Transfer to a plate.

5. In the same pan, add dry red chilli and fry for a few seconds. Transfer to a plate.

6. Again add 1/2 teaspoon of oil in the pan and add chana dal and fry until golden brown.

7. Repeat the above step for urad dal. Transfer to the plate.

8. Cool all the ingredients and grind them to a fine powder with asafoetida. Set aside.

9. To Cook - Heat 2 tablespoons of oil in a heavy bottom pan, add mustard seeds and allow them to splutter.

10. Add the chopped kovakkai and fry for 2-3 minutes.

11. Now add the turmeric powder and salt. Give them a mix.

12. Keep the flame to the lowest and close the lid.

13. Cook for 6-8 minutes. Keep them a mix in between cooking.

14. Once the kovakkai is cooked, add 2 full tablespoons of podi and mix well.

15. Cook for 1-2 minutes and finally add curry leaves and turn off the flame.

16. Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry is ready.

You can serve this Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry recipe immediately or pack it as a lunch box side dish. I would like to eat Podi Potta Kovakkai Varuval with a full meal combination of rice, sambar, carrot beans poriyal, vazhakkai kootu, lemon pickle, appalam and finally, end up with pepper rasam.

If you have any more questions about the Podi Potta Kovakkai Fry | Ivy Gourd Stir Fry recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
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