Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry
A diabetic friendly Tamil Nadu recipe with tindora (dondakaya/ kovakkai) - thinly sliced vertically, mustard seeds, white urad dal (split). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making Kovakkai Podi Curry Recipe, dry roast the ingredients mentioned in the spicy lentil mix table and grind it to a coarse mix using a hand blender or Mixer and keep aside
sprig curry leaves(1) - 2
Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)white urad dal (split)(1 tablespoon) - 3
Add the asafoetida, dry red chilli and curry leaves and let it splutter
pinch asafoetida (hing)sprig curry leaves(1)dry red chilli(1)asafoetida (hing)(1/4 teaspoon) - 4
Now add the sliced ivy gourds and give it a good stir
tindora (dondakaya/ kovakkai) - thinly sliced vertically(400 grams) - 5
Sprinkle with a little water, mix and let it cook with the lid closed
- 6
This will take around 10 minutes
- 7
Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well
- 8
Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between
- 9
Switch off the flame once it is done
- 10
Serve the spicy Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion sambar, Pepper Rasam and Curd for a full course Tamil Nadu Style lunch
sprig curry leaves(1)
Rate this recipe
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Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry
A diabetic friendly Tamil Nadu recipe with tindora (dondakaya/ kovakkai) - thinly sliced vertically, mustard seeds, white urad dal (split). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making Kovakkai Podi Curry Recipe, dry roast the ingredients mentioned in the spicy lentil mix table and grind it to a coarse mix using a hand blender or Mixer and keep aside
sprig curry leaves(1) - 2
Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)white urad dal (split)(1 tablespoon) - 3
Add the asafoetida, dry red chilli and curry leaves and let it splutter
pinch asafoetida (hing)sprig curry leaves(1)dry red chilli(1)asafoetida (hing)(1/4 teaspoon) - 4
Now add the sliced ivy gourds and give it a good stir
tindora (dondakaya/ kovakkai) - thinly sliced vertically(400 grams) - 5
Sprinkle with a little water, mix and let it cook with the lid closed
- 6
This will take around 10 minutes
- 7
Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well
- 8
Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between
- 9
Switch off the flame once it is done
- 10
Serve the spicy Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion sambar, Pepper Rasam and Curd for a full course Tamil Nadu Style lunch
sprig curry leaves(1)
Rate this recipe
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