Recipe Name: Dondakkai/Kovakkai Poriyal (Tindora Fry)
Alternate Name: Cucumber Fry Recipe (Tindora Poriyal)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakkai/Kovakkai) | 500 grams |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves (finely chopped) | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Fresh coconut (grated) | 1/4 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 60 |
| Protein | 2g |
| Carbohydrates | 9g |
| Dietary Fiber | 3g |
| Fats | 2g |
| Sodium | 120mg |
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 30 minutes | 50 minutes |
Servings
Serves 4
Cuisine
South Indian
Course
Side Dish
Dietary Notes
Sattvic (No Onion, No Garlic)
Instructions
Step 1: Preparation of Tindora
- Prepare the Tindora: Start by washing the tindora (Dondakkai/Kovakkai) thoroughly. Slice each piece lengthwise to your desired thickness, ensuring uniformity for even cooking.
- Steam the Tindora: Place the sliced tindora in a steamer. Sprinkle with a pinch of salt and steam on high heat until tender. The tindora should be cooked but still retain a firm texture. Avoid overcooking to maintain its slight crunch.
Step 2: Seasoning the Tindora
- Begin Seasoning: In a heavy-bottomed pan, heat 1 teaspoon of oil over medium heat.
- Add the Mustard Seeds and Urad Dal: Once the oil is hot, add mustard seeds and urad dal. Let them crackle, stirring until the urad dal is golden and crisp.
- Incorporate Asafoetida and Curry Leaves: Add a pinch of asafoetida and the chopped curry leaves, stirring until fragrant.
Step 3: Combining and Finishing
- Add the Steamed Tindora: Add the steamed tindora into the pan, stirring gently to combine it with the seasonings. Adjust the salt according to your taste.
- Add Fresh Coconut: Sprinkle the grated coconut over the tindora mixture, stirring to coat evenly.
- Finishing Touch: Turn off the heat, transfer the poriyal to a serving bowl, and garnish with additional fresh coconut if desired.
Serving Suggestions
Enjoy the Dondakkai/Kovakkai Poriyal with a classic South Indian spread such as Jeera Rasam, Mixed Vegetable Sambar, Beetroot Pachadi, Steamed Rice, and Elai Vadam for an authentic and satisfying meal.
