Saturday, August 23, 2014

Kovaikkai Curry

#KovaikkaiCurry : The botanical name of #Kovaikkai  is Coccinia grandis. It is called by many names in English such as #Ivygourd, #tindola, #littlegourd, etc.,... This is a creeper and widely spread in Africa, Asia, some parts of Australia and tropical regions of America.
I have seen many people deep fry chopped kovaikkai in oil and then mix with spicy masala powder.
But here comes a recipe with less spicy and oil which is tastier than the fried ones!!

Kovaikkai Curry [ Littlr Gourd Curry ]

Ingrdients :
200 gms                                    Kovaikkai
1 Tsp                                        Sambar Powder [ adjust ]
1 pinch                                      Turmeric Powder
1/2 Tsp                                     Salt [ adjust ]
2 Tsp                                        Oil
1/2 Tsp                                     Mustard seeds
1 Tsp                                        Urad dal

Method :
Wash and cut kovaikkai into thin circular pieces of equal thickness.

sliced kovaikkai

Heat a kadai on a stove with oil over a medium flame.
Splutter mustard seeds and then add urad dal. Keep roasting until it turns golden color.
Now add turmeric powder and then kovaikkai.
Add sambar powder and salt.
Stir well with a long ladle.


Close the kadai with a lid.
Reduce the flame to SIM and cook until its done.
It takes approximately 4 - 5 minutes to cook.
Open the lid and toss it well in between once or twice.


When its done remove the lid and allow to simmer some more time to evaporate any water content of the vegetable.
When it ready transfer into a serving bowl.

Kovaikkai Curry [ Little Gourd Curry ]

This curry goes well with sambar or rasam mixed rice.

Other Curry recipes of same method :

Vendaikkai Curry [ Okra Curry ] Parval Curry