Spicy Kovakkai Poriyal
0:566 Jun 2026@annilravin
Discover the unique and delicious flavors of ivy gourd with Chef Annil's Spicy Kovakkai Poriyal. Often described as a delightful cross between a cucumber and an eggplant once cooked, ivy gourd (known as kovakkai in Tamil) is first pressure-cooked until tender. It is then sautéed in fragrant coconut oil with mustard seeds, aromatics, fresh tomatoes, curry leaves, and a robust blend of Indian spices including meat curry powder, chili powder, and cumin. A finishing sprinkle of savory idli powder adds an extra layer of depth, making this the perfect side dish to pair with comforting sambar and rice.
Ingredients
Method
- Slice the ivy gourd into thin vertical strips.
- Pressure cook the sliced ivy gourd for three whistles until soft and tender, then drain.
- Heat coconut oil in a pan and add mustard seeds.
- Add chopped onion, minced ginger, and minced garlic, sautéing until caramelized.
- Incorporate chopped tomatoes and curry leaves.
- Add meat curry powder, chili powder, cumin powder, salt, and fresh red chilies.
- Add the pressure-cooked ivy gourd to the pan and toss to combine.
- Sprinkle idli powder on top and give it a final toss before serving.
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