Kovakkai Poriyal - Tamil Nadu
Thinly sliced ivy gourd shallow-fried until crisp-edged, then tossed with a mustard-dal tempering and coconut - a dry, moreish Tamil side.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Slice the ivy gourd into thin rounds.
- 2Heat oil and splutter mustard seeds, urad dal and dried red chilli.
- 3Add asafoetida and curry leaves.
- 4Add the ivy gourd, turmeric and salt, and toss well.
- 5Cook uncovered on medium heat 12-14 minutes, stirring often, until browned and tender.
- 6Sprinkle grated coconut and toss 2 minutes more.
- 7Serve hot with rice and rasam.
Frequently asked
About 30 minutes total — 12 min prep and 18 min cooking.
Yes — Kovakkai Poriyal - Tamil Nadu is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
