How to make Kovakkai Fry the most common menu item in most of South Indian Tamil homes? This post is the answer to the above question.
The recipe is very easy and yields soft and moist fry perfect to be served with rice. ‘Kovakkai’ is also called as ‘Dondakaya’ in Telugu.
Every recipe has its own tips and secrets to get the best results every time.
Like every other recipe, this simple recipe has a secret. The secret may found simple to hear. But do you believe that it is the right amount of cooking oil at the time?
I can hear you saying that, hah..’ even the kids know this’. But deciding when to add the cooking oil, how to stir is the key factor of getting perfect kovakkai fry every time you make.
Flip the veggies gently, so that the veggies retain their shape. And the veggies should have a slim coat of oil while getting fried. So add oil little at a time, to get the veggies lightly coated evenly with oil.
How to make Kovakkai Fry:
Chop kovakkai lengthwise, other cuts would also work fine, but I fell this is very easier and tastier. And chop the onion.
Heat 1 tbsp oil in the heavy-bottomed pan, add fennel seeds and allow it to little sizzle in the oil, make sure it should not get browned here. Add chopped onion and fry till it becomes soft and tender.
Add chopped kovakkai, chili powder, turmeric powder, and salt.
Cook it in the medium flame by adding cooking oil and gently flipping them occasionally. Do not add entire cooking oil at once, but add them when the veggies become dry, this ensures the correct texture of the veggie.
Always keep an eye, while frying as it should not burn or stick to the bottom of the pan. Stirring and adding enough oil occasionally is the correct way of pan-frying any vegetable.
Once kovakkai cooked and swirls, add grated coconut and it’s the time to remove it from the flame.
Serve kovakkai fry as a side dish for rice. Best to be paired up with sambar rice and rasam rice.
- 3 cups kovakkai / Ivy Gourd / Tindora
- 3 tbsp vegetable oil
- 1 tbsp fennel seeds
- 1/2 cup onion chopped
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp grated coconut
- 1/2 tsp salt or as required
- Slice kovakkai thinly and finely in the lengthwise as possible.
- Over medium heat, place a pan and add vegetable oil and fennel seeds.
- Allow the fennel seeds to sizzle in the oil till it slightly changes it color.
- Now add chopped onion and fry till it becomes soft and tender.
- Then toss kovakkai, red chili powder, turmeric powder, and salt.
- Combine well and close it with a lid.
- Cook it by stirring them occasionally, and drizzle vegetable oil if it start sticking to the pan.
- Cook for 10 minutes or until it is done.
- Finally, add grated coconut. Transfer it to serving bowls.
- Serve hot with rice.
Serve as the side dish for South Indian meals or rice. I love to have the left over as stuff my ‘masala bread sandwich’ .
Tips and Variations:
Chopping is the always been a difficult part, Use a food processor for easier chopping.