Kovakka Thoran (Poriyal) Recipe
A vegetarian Tamil Nadu recipe with tindora (dondakaya/ kovakkai) - cut into desired shape, fresh coconut - grated, green chilli. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked
salt - to taste - 2
In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds
fresh coconut - grated(1/2 cup)green chilli(2)sprig curry leaves(2)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 3
Combine the coconut mixture into the steamed kovakka and keep aside
tindora (dondakaya/ kovakkai) - cut into desired shape(500 grams)fresh coconut - grated(1/2 cup) - 4
The final step is to make the seasoning
- 5
Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 6
Once it crackles, stir in the other sprig of curry leaves and the turmeric powder
sprig curry leaves(2)turmeric powder (haldi)(1/2 teaspoon) - 7
Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture
tindora (dondakaya/ kovakkai) - cut into desired shape(500 grams) - 8
(If you are adding onions, then you can add it along with the seasoning after the mustard crackles
mustard seeds(1/2 teaspoon) - 9
Sauté until the onions turn soft)Stir to come well and check the salt levels and adjust to suit your taste
salt - to taste - 10
You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar
Rate this recipe
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Kovakka Thoran (Poriyal) Recipe
A vegetarian Tamil Nadu recipe with tindora (dondakaya/ kovakkai) - cut into desired shape, fresh coconut - grated, green chilli. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked
salt - to taste - 2
In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds
fresh coconut - grated(1/2 cup)green chilli(2)sprig curry leaves(2)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 3
Combine the coconut mixture into the steamed kovakka and keep aside
tindora (dondakaya/ kovakkai) - cut into desired shape(500 grams)fresh coconut - grated(1/2 cup) - 4
The final step is to make the seasoning
- 5
Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 6
Once it crackles, stir in the other sprig of curry leaves and the turmeric powder
sprig curry leaves(2)turmeric powder (haldi)(1/2 teaspoon) - 7
Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture
tindora (dondakaya/ kovakkai) - cut into desired shape(500 grams) - 8
(If you are adding onions, then you can add it along with the seasoning after the mustard crackles
mustard seeds(1/2 teaspoon) - 9
Sauté until the onions turn soft)Stir to come well and check the salt levels and adjust to suit your taste
salt - to taste - 10
You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar
Rate this recipe
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