No Need of Onions!!! · Poriyals / Kootu Varieties.

Kovakkai Curry

Kovakkai Curry
Kovakkai Curry

This was one of  my sister S`s favourite sides. She always used to like it when mami made kovakkai fry. One of the best combos for Kovakkai Fry was to have it with spicy Morkuzhambu. Kovakkai I have heard  is good for health as its rich in Vitamin A and also in fibre. Somehow my mom was never too thrilled with Kovakkai as a vegetable as its only way of cooking it is as a fry, which in itself is not very healthy. Kovakkai has to be bought fresh and the only way I know that its not too good that when cut, it has little pinkish tinges. I never keep it in the refridgerator for too long when I buy it in the stores here as the water sprayed on the vegetables in the stores is not too good for them to stay fresh.

INGREDIENTS:

1 pound of Kovakkai

1 spoon of red chilli powder.

1/2 spoon of sambar powder.

A pinch of turmeric powder.

Hing.

Seasoning:

Mustard, Broken Urad Dhal, Curry Leaves.

PREPARATION:

  • Slice the kovakkai vertically or else cut them in to cross sectional circles.
  • Allow them to dry out for a few minutes before lighting up the stove. Meanwhile sprinkle the kovakkais with the red chilli powder and hing.
  • Switch on the stove and pour 3 spoons of oil on the kadai. Allow to heat for a few minutes and then add the urad dhal and mustard seeds and when they splutter the curry leaves and hing.
  • Immediately add the chopped kovakkai and turmeric and salt.  Mix well and then add the sambar powder.
  • Sprinkle a little water to aid in cooking. Keep stirring so it doesnt catch the bottom of the kadai.
  • Add oil whenever you feel that the vegetables are cracking up on the heat.
  • Switch off when done and serve with Morkuzhambu or Vengaya Sambar.
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5 thoughts on “Kovakkai Curry

  1. Shoba, i tried this new kovaikai subji and after tasting it immediately i thought of you, i want you to try this simple Achari tendli and i assure u , it will be a hit at ur place both with phulkas and rice.

    Ingredients,
    Tendli 250 gms
    \seasoning
    mustard, saunf, kalonji(Black jeera)A must for this subji 1 tsp
    methi,jeera 1/2 tsp and a bay leaf
    paste
    2 tbsp curd. add 1 tsp of dhania powder, chillipwder, haldi and salt and beat nicely and keep it aside
    Process
    shallow fry tendli in slow fire(cut it into thin round slices) till it is 3/4th cooked and keep aside

    heat oil in a non stick kadai(1 tbsp), add the seasoning and once it splutters, add the tendli, saute fr 3 mts, add the beaten curds and cover and cook for 10 mts. if u want u can spinkle some garam masala b4 switching off the stove or some finely chopped corriander.

    Variations
    u can add i chopped onion after the seasoning splutters and
    u can add one ripe tomatoes at this point
    u can add finely chopped capsicum also

    Shoba try this and give me the feed back, very easy procedure.

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