Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Kovakkai / Ivy gourd / Tindora is a wholesome vegetable with superb advantages. Individuals in Andhra makes types of recipes with Tindora. Lately I began making several types of kovakkai recipes in my kitchen contemplating its well being advantages. I’ve tried and posted types of recipes in my weblog up to now.

At this time’s recipe is a yummy and attractive, lodge type Kovakkai poriyal with easy masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai provided that its made as chips. However surprisingly she cherished this poriyal so much and informed me to make it the identical method in future. So this recipe is a brilliant hit in my dwelling.

Mates, do do this yummy lodge type Kovakkai poriyal at dwelling and luxuriate in with sambar, rasam and curd rice. Please comply with the identical components as given under as a result of Oil performs an vital function on this recipe. Okay, lets see make Kovakkai poriyal with step-by-step photos and a video.

Take a look at my different Kovakkai Recipes under

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

 

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Delicacies: Indian

Class: Facet dish

Serves: Serves 4

Prep time: 10 Minutes

Cook dinner time: 20 Minutes

Complete time: 30 Minutes

 

Kovakkai / Ivy gourd / Tindora – 250 gms Huge onion – 1 sliced Garlic – 10 cloves (finely chopped) Curry leaves – few Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Sambar powder – 1 tsp OR purple chilli powder & dhania powder – 1/2 tsp every Garam masala powder – 1/2 tsp Salt & water – as wanted Lemon juice – few drops (elective) To mood Cooking oil – 3 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Saunf / Fennel seeds – 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into skinny slices vertically. Put aside.
2. Wash and chop onion, garlic finely. Warmth oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves until onion turns clear.
4. Add the sliced Kovakkai items, turmeric powder, sugar and saute for two to three minutes in medium flame.
5. Decrease the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for two to three minutes to coat the masala properly. Sprinkle water and canopy prepare dinner in low flame until kovakkai turns gentle and properly cooked.
7. Swap off the flame and serve with rice. Take pleasure in ! 

METHOD – STEP BY STEP PICTURES

Wash and chop the Kovakkai into skinny slices vertically. Put aside. Wash and chop onion, garlic and maintain it apart. Warmth oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves until onion turns into clear. Add the sliced Kovakkai items, turmeric powder, sugar, salt and saute in medium flame for two to three minutes. Decrease the flame utterly and add sambar powder OR purple chilli powder + Dhania powder, garam masala powder and blend properly to coat the Kovakkai items. Saute for a minute until uncooked scent leaves it. Now sprinkle some water and canopy prepare dinner the Kovakkai items until it turns into gentle and properly cooked. It takes roughly 10 minutes. So maintain tossing in between whereas cooking else it might burn on the backside. Cook dinner until Kovakkai turns into gentle and properly cooked. Swap off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Take pleasure in !

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Modify the amount of masala powders as per your style. Be certain Kovakkai is properly cooked by sprinkling water. You can too make this curry in a stress cooker instantly however be sure that Kovakkai doesn’t flip mushy.

Do that simple, flavourful Kovakkai masala curry and luxuriate in with rice.