What is the cooking time of Kovakkai?

Fry the kovakkai on low flame for a good 30-40 minutes . Keep sauteing every 5 minutes to avoid scorching at the bottom. Once its nicely cooked and fried, finally add the shredded coconut and saute for a couple of minutes more. Remove off heat and serve.

How do you eat Kovakkai?

Serve Kovakkai Fry or Dondakaya Fry hot or warm with chapatis, dal-rice, curd rice or sambar-rice or rasam rice . You can also pack it in your lunch box with a side of paratha or chapati or whole wheat bread.

What is kovakkai plant called in English?

It is also cultivated in different parts of South-east Asia. Other names of ivy gourd are kovakkai, kundru, tendli, and dondakaya.

Can kovakkai be eaten raw?

It has a crunchy, juicy texture with a mild and slightly bitter flavour, and can be eaten raw , pickled, fried, or steamed and taste great as a garnish.

Who should not eat ivy gourd?

Pregnancy and breast-feeding : There is not enough reliable information about the safety of taking ivy gourd if you are pregnant or breast-feeding. Stay on the safe side and avoid use. Diabetes: Ivy gourd might lower blood sugar. If you have diabetes and use ivy gourd, check your blood sugar carefully.

What are the benefits of eating Kovakkai?

Ivy Gourd, a secret ingredient in many world cuisines, is more than just a vine. This versatile vegetable, known as tendli or kovakkai, graces dishes from stir-fries to curries. Nutrient-dense, it packs vitamins B1 and B2, dietary fiber, calcium, and iron into its small, crunchy frame .

What part of the ivy gourd is edible?

Edible Parts Green fruit is used in soups and curries; ripe fruit used raw or stewed with other vegetables; tender leaves/shoots are eaten blanched, boiled or stir-fried, or in soups.

How long does it take to boil bitter gourd?

How to boil bitter melon. Halve the bitter melon, remove the seeds, and then slice it crosswise or boil the halves. Place the bitter melon in a large pot and just cover with water. Cook over medium heat until tender, about 10 to 15 minutes .

Which vegetable takes longest to cook?

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

How long does it take to boil pudalangai?

Pour in a splash of water and cover the pan. Cook this for 5 -10 mins till the snake gourd is cooked. Now remove the lid and saute the poriyal on high heat for 5 mins. Serve with rice and any curry of your choice.

Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe (2024)

Posted on Jun 15th, 2015

by Sowmya Venkatachalam

Categories:

Vadam / Vathal / Pappad

5 from 1 vote

Kovakkai is one of the good vegetable to make Vathal (Fryums). It's a perfect summer recipe to make crispy, crunchy and tasty vathal (fryums).

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Jump to Recipe Print Recipe

Reading Time: 4 minutes

Kovakkai vathal (Ivy Gourd Fryums) is a very new variety of vathal (Fryums) for me. I have never tasted before. My MIL has tasted this yummy & crunchy vathal in one of the marriages in Kerala. She liked it so much and she instructed me to do this vathal. As this is a good summer season here in US, I planned to make variety of vathal. I was checking with her for other vathal like ladysfinger, bittergourd and she gave the recipe along with this kovakkai vathal. Even, she has not tried it yet. But believe me, I followed here instructions and it turned out so tasty and crispy. My kids love it so much than the conventional ladysfinger and bittergourd vathal. I would strongly recommend all to try this to enjoy this wonderful vathal. The procedure is very straight forward and simple.

Recipe Card

Pin Recipe

Course: Fryums, Pappad

Cuisine: Indian, Tamil Nadu

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 100 grams

Calories: 25kcal

Author: Sowmya Venkatachalam

Kovakkai is one of the good vegetable to make Vathal (Fryums). It's a perfect summer recipe to make crispy, crunchy and tasty vathal (fryums).

Print Recipe

Ingredients

▢ 500 grams Kovakkai (Tindora) Dondakaya
▢ ¼ tsp Turmeric Powder
▢ Salt To Taste

Instructions

▢
Wash the kovakkai nicely. Slice each kovakkai length-wise into 4-6 pieces. Take the kovakkai pieces in a sauce pan and add water to soak them along with turmeric powder and salt and keep it in flame
▢
Allow the kovakkai to cook for about 5 minutes. We generally don’t cook ladysfinger or bittergourd for vathal as they tender in nature. But for kovakkai and cluster beans, we need to cook them a little before allowing them to dry. Also we need salt to get incorporated and cooking them for 5 minutes, allow the salt to get incorporated to the slightly cooked kovakkai.
▢
After 5 minutes, I switched off the flame and drained the water. I allowed the kovakkai to come to room temperature. I have taken a plastic cover and spread it nicely in the place where I get plenty of sun light. Then I spread the cooked kovakkai in a plastic cover. Allow the kovakkai vathal to dry completely under sun for 2-3 days.
▢
Dry them under sun till they are crispy and you would be able to bream them. Always store them in air-tight container to retain in the crispiness. It took 3 days for my vathal to become crispy and dry. After that, I fried them in hot oil and stored the fried Kovakkai Vathal in an air-tight container.
▢
Relish the crunchy and tasty Kovakkai vathal with any rice varieties or even as is and enjoy!!!

Notes

You can also cut the Kovakkai in round shape for the fryums
You can store the vadams in a air-tight container. As long as it stays in air-tight container it will be crispy and fresh. Whenever we like to eat, we can deep fry and enjoy it

Nutritional Info

Nutrition Facts

Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Amount Per Serving (100 g)

Calories 25

% Daily Value*

Carbohydrates 4g1%

Protein 1g2%

Vitamin A 1400IU28%

Vitamin C 12.4mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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Kovakkai Vathal Recipe | Ivy Gourd Fryums Recipe | Dondakaya Vathal Recipe

Method with step by step pictures for making Kovakkai Vathal:

1. Wash the kovakkai nicely. Slice each kovakkai length-wise into 4-6 pieces. Take the kovakkai pieces in a sauce pan and add water to soak them along with turmeric powder and salt and keep it in flame

1. Allow the kovakkai to cook for about 5 minutes. We generally don’t cook ladysfinger or bittergourd for vathal as they tender in nature. But for kovakkai and cluster beans, we need to cook them a little before allowing them to dry. Also we need salt to get incorporated and cooking them for 5 minutes, allow the salt to get incorporated to the slightly cooked kovakkai. After 5 minutes, I switched off the flame and drained the water. I allowed the kovakkai to come to room temperature. I have taken a plastic cover and spread it nicely in the place where I get plenty of sun light. Then I spread the cooked kovakkai in a plastic cover. Allow the kovakkai vathal to dry completely under sun for 2-3 days. Everyday, during sunset, remove the kovakkati vathal and store it in air-tight container. Dry them under sun till they are crispy and you would be able to bream them. Always store them in air-tight container to retain in the crispiness. It took 3 days for my vathal to become crispy and dry. After that, I fried them in hot oil and stored the fried Kovakkai Vathal in an air-tight container.