Ivy Gourd Stir Fry / Kovakkai Poriyal
8 min read
Uncomplicated and no-fuss ivy gourd stir fry or kovakkai poriyal for a best daily dish that pairs effectively with rice and flatbreads! Kovakkai poriyal is a South Indian model ivy gourd stir fry. This is a fundamental and vegan recipe with onion, eco-friendly chilli and some masala powder.
This Kovakkai Poriyal is one particular of the most basic, simplest and tastiest recipe that you can make with ivy gourd, and completely pair your flatbreads, sambar/dal/rasam rice combo or any selection rice like tamarind rice, tomato rice, lemon rice, coconut rice, ghee rice and so on to make it into a scrumptious and healthful food.
Ivy gourd stir fry is a person of my all time favorite vegetarian aspect dish. I enjoy ivy gourd in curries, gravies, straightforward fry with just tempering of mustard seeds, cumin seeds, curry leaves and dry purple chilli (you can also incorporate grated coconut).
WHAT IS KOVAKKAI PORIYAL?
“Kovakkkai” is the Tamil identify for ivy gourd and poriyal is a sauteed or stir-fried recipe built with any vegetable.
Coccinia grandis, the ivy gourd, also acknowledged as scarlet gourd, is a tropical vine. It seems to be like a mini version of cucumber. It grows principally in tropical climates and is commonly identified in quite a few Indian states where it forms a part of the neighborhood cuisine.
Ivy gourd is known as by many other names in India such as tindora, tendi, kundru, dhendura, kudri, kovakka, dondakaya and many others
This kovakkai poriyal aka ivy gourd stir fry is an straightforward recipe that will get all set swiftly and created with uncomplicated pantry staples. The stir-frying is finished on a medium heat as opposed to the just one finished on a higher warmth. The motive remaining that the ivy gourd slices are cooked evenly and prevent them from obtaining burnt. It is not demanded to stir fry them non-quit but stir frying them at typical intervals.
Poriyals are easy and speedy to make. It does not consider considerably time for cooking and will get ready in number of minutes. We can make diverse poriyal recipes with a variety of greens and pair them with rice or roti accompanied with some dal, sambar, rasam and gravies of your preference to make a soulful and healthful meal.
We have cut the kovakkai (ivy gourd) in thin strips and well prepared this kovakkai fry. But you can minimize in circles as well. I really like it either techniques. Make guaranteed you minimize the ivy gourd into slim slices so that it cooks more quickly and cooked evenly. The final result is better when sauteed properly in oil and cooked until it receives shrunken.
Exploration scientific tests done on this vegetable and its rewards showed that this vegetable will help to reduce blood sugar amounts. Therefore, this vegetable is terrific for diabetic patients. It is also a loaded source of calcium and Vitamin C. Go through a detailed report of it from the science immediate web page here
Here’s an ivy gourd stir fry recipe. Learn how to make this straightforward side dish with specific move-clever shots. Enjoy planning this homestyle kovakkai poriyal and relish it with rice dal/sambar or flatbreads. Also do enable me know your feelings about this recipe in the opinions box under. I would love to examine it!
Elements TO MAKE IVY GOURD STIR FRY
This segment describes what all ingredients is used in generating ivy gourd stir fry, how to use or pick out certain elements and substitution choices. For measurements, see the recipe card beneath.
IVY GOURD – Extremely advocate to use young and tender ivy gourd.
OIL – The recipe uses refined sunflower oil. You can use mustard oil, sesame oil, coconut oil or other cooking oil.
ONION – Used the normal pink onion. You also can use shallots.
Eco-friendly CHILLI – Inexperienced chilli is optional or you can use dry purple chilli alternatively.
CURRY LEAVES – Use curry leaves if it’s readily available to you. You can also sprinkle chopped coriander leaves at the close.
SALT as per style.
SPICES – The recipe takes advantage of masala powders such as turmeric powder,red chilli powder,cumin powder, coriander powder and garam masala powder.
HOW TO MAKE IVY GOURD STIR FRY?
This area shows how to make ivy gourd stir fry (kovakkai poriyal) with move-by-step images and information about the system. For full components measurements, see the recipe card underneath.
Step BY Phase PICTORIAL Recommendations TO MAKE IVY GOURD STIR FRY
Clean up the ivy gourd, pat them dry and trim the edges. Either chop them lengthwise or in rounds, For this recipe, I went with the lengthwise slice.
In a pan add in the oil and let to heat.
Add in the onion, green chilli and the curry leaves. Saute them for a minute.
Add in the ivy gourd and salt as for every flavor. Combine properly to mix.
Place on the lid and fry on medium flame for about 5 minutes stirring them once in a while at intervals.
Add in the masala powder – turmeric powder, crimson chilli powder, cumin powder, coriander powder and garam masala powder.
Stir and blend perfectly to merge all the things together. Deal with it and prepare dinner on medium flame until finally the ivy gourd is cooked well and tender. Stir them at normal intervals for even cooking.
My ivy gourd was incredibly tender so the whole cooking time was approximately 15 minutes.
Change off the heat. Sprinkle some chopped coriander leaves which is optional. You also squeeze some lemon juice and provide.
NOTES / Recommendations
* When acquiring ivy gourd, constantly purchase the kinds which are tender. Avoid applying ivy gourds which have turn into ripe and crimson in the inside.* You can decide out the onion and chillies and immediate stir fry with some masala powder.* You can also include grated coconut, it style genuinely good.* Spices can be modified as for every your palate choice.* You chop the ivy gourd forward of time and can also store chopped ivy gourd for pair of days. Chopped ivy gourd stays fantastic for 5 to 6 times. Retail outlet them in a ziplock bag or air-tight container and refrigerate.
SERVING Suggestion
Ivy gourd stir fry can be packed in the tiffin box with chapatis or served as a aspect with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal can also be served as a facet dish with chapatis.
STORING Recommendation
Leftover poriyal can be transferred onto an airtight container and shop in the fridge for 3-4 times. For serving you can reheat in the microwave for number of seconds or heat it in a pan around fuel top.
RECIPE CARD
Ivy Gourd Stir Fry
Akum Raj Jamir
Basic and no-fuss ivy gourd stir fry or kovakkai poriyal for a ideal every day dish that pairs nicely with rice and flatbreads! Kovakkai poriyal is a South Indian fashion ivy gourd stir fry. This is a basic and vegan recipe with onion, inexperienced chilli and some masala powder.
Prep Time 5 minutes minsCook Time 15 minutes minsTotal Time 20 minutes mins
Program Side DishCuisine Indian, South Indian
300 Grams Ivy gourd sliced2-3 Tablespoon Oil1 Huge Onion chopped 3 Medium Inexperienced chilli sliced4-5 Curry leaves 1-2 Teaspoon Salt as for each style ½ Teaspoon Turmeric powder 1 Teaspoon Crimson chilli powder ½ Teaspoon Cumin powder 1 Teaspoon Coriander powder ½ Teaspoon Garam masala powder Few Coriander leaves chopped Optional
Clean up the ivy gourd, pat them dry and trim the edges. Both chop them lengthwise or in rounds, For this recipe, I went with the lengthwise cut.In a pan add in the oil and enable to warmth.Add in the onion, environmentally friendly chilli and the curry leaves. Saute them for a moment.Incorporate in the ivy gourd and salt as for every taste. Blend properly to blend.Set on the lid and fry on medium flame for about 5 minutes stirring them at times at intervals.Add in the masala powder – turmeric powder, purple chilli powder, cumin powder, coriander powder and garam masala powder.Stir and mix perfectly to combine every thing with each other. Include it and prepare dinner on medium flame until the ivy gourd is cooked effectively and tender. Stir them at common intervals for even cooking.My ivy gourd was quite tender so the whole cooking time was close to 15 minutes.Transform off the warmth. Sprinkle some chopped coriander leaves which is optional. You also squeeze some lemon juice and serve.
When purchasing ivy gourd, normally obtain the kinds which are tender. Avoid working with ivy gourds which have come to be ripe and crimson in the inside.
You can decide out the onion and chillies and direct stir fry with some masala powder.
You can also add grated coconut, it taste really very good.
Spices can be adjusted as for each your palate choice.
You chop the ivy gourd in advance of time and can also shop chopped ivy gourd for pair of times. Chopped ivy gourd stays superior for 5 to 6 days. Keep them in a ziplock bag or air-restricted container and refrigerate.
Search phrase ivy gourd fry, kovakkai fry, poriyal, stir fry, tindora fry
SOME VEGETARIAN RECIPES YOU Could LIKE * Quick Garlic Broccoli
* Bitter Gourd Stir Fry * Amaranth Leaves Stir Fry* Mushroom Pepper Fry* Karamani Sundal / Black Eyed Peas Stir Fry* Panch Phoran Potato Brinjal Stir Fry* Radish Stir Fry* Okra Stir Fry* Aloo Gobi Sabji (Cauliflower Potato Curry)* Beach Model Peanut Sundal* Aloo Pitika (Mashed Potato)
All of these recipes are tremendous effortless to get ready, completely ready in no time, and will under no circumstances disappoint you.
Effectively, if you make this effortless ivy gourd stir fry recipe, I’ll be glad if you take out some time and fee the recipe and depart a responses in the remarks box under. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would enjoy to see your creations.
Thank you so much for stopping by my website. I hope you preferred the recipe. Your beneficial feedbacks are usually welcome, I enjoy listening to from you men and constantly do my finest to respond to each and every single 1 of you.
Pleased Cooking!Adore Akum
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About
Akum Raj Jamir


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Hello there Every person.. I am Akum Raj Jamir. I am a Naga Girl born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.
I labored in lodge marketplace for 3 years and afterwards I shifted to corporate sector and labored in US primarily based MNC corporations. In January 2014 I was blessed with a baby boy and that it when I made the decision to stop my task and give me entire time for him as properly as the household. Now I am a homemaker ☺.
I began cooking at the quite small age. We sisters utilized to enable mom in the kitchen area and adopted the foot phase of my mother and that is how I developed my cooking techniques.
A foodie by nature and a passionate prepare dinner, enjoys every little thing about food. Cooking is my passion. I enjoy experimenting with foodstuff in my kitchen and check out to deliver the most effective in whichever I prepare dinner. I prepare dinner with all my heart and soul and this love is evident in the dishes I cook dinner.
I believe in sharing a large amount hence regardless of what I cook I share with fellow buddies and my enthusiast followings. So this house is all about food stuff from my kitchen for foodies like me. Take a look at the recipes ☺
