Kovakkai Poriyal / Tindora Fry / Ivygourd sabji
It's been a while since I posted anything here. My FB page is seeing a lot more action with pictures from my weekend breakfast/lunch orders and podis (dry spice powders). If you are keen to see the plates from EthnicPalate, do take a peek :-)
Coming to this recipe, I don't remember tasting ivygourd when I was a kid. After having read about its immense health benefits, I try to include them often in the form of dry sabji and chutney. This South Indian style poriyal goes well with steaming hot rasam rice.
Kovakkai Poriyal / Tindora Fry / Ivygourd sabji
It's been a while since I posted anything here. My FB page is seeing a lot more action with pictures from my weekend breakfast/lunch orders and podis (dry spice powders). If you are keen to see the plates from EthnicPalate, do take a peek :-)
Coming to this recipe, I don't remember tasting ivygourd when I was a kid. After having read about its immense health benefits, I try to include them often in the form of dry sabji and chutney. This South Indian style poriyal goes well with steaming hot rasam rice.
Open in Cookpad AppSteps
- 1
Wash and slice ivygourd into thin round slices. The thinner it is, the faster it cooks
- 2
Chop onion finely. Powder the roasted gram dal and keep it aside.
- 3
Heat a thick bottomed pan. Add 1 tbsp oil
- 4
When the oil is heated, add mustard and wait for it to splutter
- 5
Add urad dal and curry leaves. Let the dal turn light brown
- 6
Add onions and saute till it turns transparent
- 7
Add sliced ivygourd and saute for 2 minutes
- 8
Add turmeric powder, chilli powder and salt. Mix well
- 9
Add 1/4 cup of water. Reduce the flame to low
- 10
Cover and cook for 20-25 minutes. Open every 5 minutes and mix well
- 11
When the ivygourd slices are cooked well and shrinks in size, add the powdered roasted gram dal and 1 tbsp oil
- 12
Increase the flame to medium and mix thoroughly for 2 min. The powdered dal will turn to light brown. Switch off
- 13
Serve hot with sambhar rice or rasam rice.
Cooksnaps
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