Kovakkai Podi Curry Recipe – Tamil Nadu Style Ivy Gourd Stir Fry
Dive into the vibrant flavors of Tamil Nadu with this delightful Kovakkai Podi Curry, a traditional stir fry featuring ivy gourd, also known as Tindora or Dondakaya. This dish, both nutritious and tantalizing, is infused with a special lentil spice mix that elevates the humble ivy gourd into a culinary masterpiece. Perfect for a wholesome lunch, this recipe embraces the essence of South Indian cooking, bringing together aromatic spices and fresh ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) – thinly sliced | 400 grams |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 1 |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) Seeds | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Dry Red Chillies | 4 |
| Asafoetida (hing) | 1/4 teaspoon |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
Servings
| Servings | Number |
|---|---|
| Cuisine | Tamil Nadu |
| Course | Lunch |
| Diet | Diabetic Friendly |
Instructions
-
Prepare the Spicy Lentil Mix: Begin by dry roasting the coriander seeds, white urad dal, chana dal, dry red chillies, and a pinch of asafoetida in a skillet over medium heat. Stir frequently until they turn golden and fragrant, about 5-7 minutes. Allow the mixture to cool, then grind it into a coarse powder using a hand blender or mixer. Set this aromatic spice blend aside.
-
-
Sauté the Base Ingredients: In a kadai (Indian wok), heat the sunflower oil over medium flame. Add the mustard seeds and allow them to splutter. Next, incorporate the white urad dal, allowing it to turn golden, followed by the asafoetida, dry red chilli, and curry leaves. Stir them for a few seconds until fragrant.
-
Cook the Ivy Gourds: Add the sliced ivy gourds to the kadai, mixing them well with the spices. Sprinkle a little water over the mix, cover with a lid, and let it cook for about 10 minutes. This steaming process helps the ivy gourds soften while retaining a bit of their crispness.
-
Combine with Lentil Spice Mix: Once the ivy gourds are tender yet firm, add the prepared lentil spice mix to the kadai. Stir everything together to ensure the ivy gourds are evenly coated with the spices. Allow them to roast on low flame for another 10 minutes, stirring occasionally to prevent sticking and ensure an even roast.
-
Final Touches: Once the ivy gourds are well roasted and fragrant, turn off the heat. Serve the Kovakkai Podi Curry hot, accompanied by steaming rice, a bowl of tangy tomato-onion sambar, pepper rasam, and creamy curd for a truly satisfying Tamil Nadu-style lunch experience.
Enjoy this flavorful and nutritious dish as part of your weekly meal plan or a festive gathering, and relish the authentic taste of South Indian cuisine that this Kovakkai Podi Curry brings to your table.
