Kovakkai fry or poriyal/ tindora fry is a simple of all tindora recipes and easy to prepare. No coconut in this recipe.
In our family, both my mom side and my MIL side, I have never seen them cooking kovakkai, don’t know the reason though. But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well.
Even My friend Sangeeta has a different recipe from this, but I will share that in another post. I have cut kovakkai in circles and prepared this kovakkai fry. But you can cut in lengthwise into thin strips and make too.
I love it both ways. I love cutting into thin strips in kovakkai rice. Kovakkai takes a long time to cook, so make sure to slice thinly. It tastes better only when sauteed nicely in oil and cooked until it gets shrunken. So oil is needed a bit more.
Kovakkai fry recipe
- 20 Kovakkai Tindora
- 1 Onion chopped (optional)
- 2 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- 2 tablespoon Oil
- Salt & water - As needed
- ½ teaspoon Mustard
- 1 teaspoon cumin seeds
- 1 sprig Curry leaves
- 1 tablespoon Oil
- Clean and slice the kovakkai to thin circles or thin strips lengthwise.
- Heat kadai/frying pan with oil and temper with the mustard, cumin, curry leaves.
- Add onion, if adding, to it and fry till golden brown.Add kovakkai,turmeric and salt.
- Fry well adding more oil for 3 minutes. It should get half done by this time.
- Then sprinkle sambar powder, mix and continue cooking till soft and changes colour.
- Take care not to burn the kovakkai, adjust flame accordingly. If you want you can sprinkle water and cook covered too, but it tastes better when sauteed with more oil itself.
1. Clean and slice the kovakkai to thin circles (Tip - use a mandolin slicer)or as thin long slices. Updated photos / video have long cut strips.
2. Heat kadai/frying pan with oil and temper with the mustard, cumin seeds, curry leaves.
3. Add kovakkai, turmeric sambar powder and salt.
4. Fry well in medium flame adding more oil for 2-3 minutes. It should get half done by this time.
5. Continue mixing in low flame and cook till soft, shrinks and changes color.
6. Take care not to burn the kovakkai, adjust flame accordingly.
7. It will shrink in volume and turn golden.
8. Take care not to burn it, so cook in low flame. Once it's dry and all are evenly thin, roasted, switch off flame. Add oil as needed. Use good quality cold pressed coconut oil if you like the flavor.
Serve as accompaniment for rice or take it with rotis!!