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Wednesday, July 9, 2008

Kovakkai Poriyal( Kovakkai fry)

Till recent days this vegetable was rather new to me since we don’t happen to see this vegetable in the market .I was brought up in Kerala and there I have never seen this. But few months back I happened to taste this fry in my friends house (a friend from Bangalore).The taste was amazing. That day I promised her that though this is not a chettinad recipe, I will blog the recipe. Everybody at home love this fry and whenever I get this in the market I will not miss it. Last two weeks we are getting this vegetable in one or two shops in the local market. So this is the time for me to keep up my promise. I come to know from my daughter that this is always available in US in India Stores.

Kovakkai-1/4 kg(Cut length wise)
Big onion-1 (cut length wise)
Sambar powder-2 teaspoons
2 tspBengal gram powde+1/2 teaspoon chill powder+1/2 teaspoon salt
Mix the sambar powder and salt needed with the kovakkai and keep aside for 15 minutes. Now keep the kadai in the stove. In one table spoon of oil season the fry with mustard seeds and curry leaf (be little liberal in adding oil).Athe mustard cracks add the onion and fry till golden brown. Now add the kovakkai pieces and sauté in the oil itself for 5 minutes. Add 1 cup of water, mix well, close the kadai, reduce the flame and cook for 7 to 8 minutes. Check in between if there is enough water in the kadai.This veg will take little bit time to cook. When you feel that the veg has been cooked soft, increase the flame and let all the water content evaporate. The oil you added in the beginning will come out in this stage. Now add the Bengal gram mix kept ready and mix well. If you cook for another 2 to 3 minutes stirring continuously, the Bengal gram powder will form a coating on the kovakkai and it will get roasted nicely. If you don’t have Bengal gram powder, paruppu podi can be used. In this preparation, I have used paruppu podi. Bajji mix also can be used.


Illatharasi said...

New way of kovakkai fry fo me:) I did your kozhi rasam today, it came out well, mu hubby liked it... if he likes, then I am successful in my cooking;) Thanks for sharing the recipe:) I will post mine next week.

Solai Chidambaram said...

thankyou Illatharasi

Cham said...

I came to know once i moved to US this veget. Love the way u fried without much ingredient :)

Revathi said...

When I was in india I used to love this veggie was like a delicacy. Here in US panni panni bore adichirichu - too much of somehting :)

Solai Chidambaram said...

Ok Ok I understand your feeling Revathi.But I heard this veg is gud for diabetics.Do you know anything about that

Baskaran said...

Health facts about Kovakkai may be of interest to readers
Coccinia Indica Herb Lowers Blood Sugar Levels by 20 Percent in Type 2 Diabetics


Extracts of the Indian herb Coccinia indica reduced blood sugar levels by almost 20 percent in a study conducted by researchers from the Institute of Population Health and Clinical Research in Bangalore and published in the journal Diabetes Care.

C. indica is also known by the scientific names C. cordifolia and C. grandis and the common names kundru, dondakaya, kovakkai and tindora, among many others.

Researchers conducted a randomized, double-blind study on 60 patients with mild Type 2 diabetes that was being controlled with diet and not drugs. Half the participants were given a one-gram C. indica extract each day, while half were given a placebo.

After 90 days, the participants who had received the herbal extract had 16 percent lowered fasting blood glucose levels and 18 percent lowered post-prandial (after meal) blood glucose levels. There were no changes observed in the level of blood fats.

The researchers said they did not know what it was about the plant that had caused the beneficial effect.

"This study suggests that C. cordifolia extract has a potential hypoglycemic action in patients with mild diabetes," the researchers said. "However, further studies are needed to elucidate mechanisms of action."

C. indica is a gourd plant native to India, where it is used as a vegetable. According to the researchers, a person would have to eat 50 grams (2 ounces) of the cooked vegetable per day to receive the same benefit as taking 1 gram of the extract.

A prior study, conducted by researchers at the Harvard Medical School, reviewed the data on C. indica and concluded that a respectable body of evidence has accumulated supporting the plant's benefits in the treatment of diabetes.


Solai Chidambaram said...

Thankyou very much Bhaskaran for the valuable information shared

Gayathri said...

Actually i dont like kovakkai, after i tried this recipe i started eating. Its really tasty & looks also very nice

Poornima said...

Hi Solai,
I was so excited to see authentic chettinad recipes in your blog.i spent few hrs today reading ur blog.
everyone at home liked the kovakkai fry recipe,turned out great. next is dangar.
Hoping to see more real chettinad recipes like aadi kumayam etc.

Solai Chidambaram said...

Thankyou Gayathri and poornima for the compliments.Happy to know that you started liking kovakkai.Beans poriyal can also be made adding paruppu podi instead of grated cocunut.If no powder is available grind one handfull of pottukadalai along with sambar powder and salt and use whenever needed.I asked my daughter Divya to do like that.She says it is also good

Rajat Nayar said...

I am a great follower of your site ..I love Chettinad dishes like Kuzhipaniyaaran etc.On the Kovakka bit..You said you were brought up in Kerala.Which part ?
I am a Keralite who grew up eating Kovakka because it was grown in our back yards...In fact,the vegetable is still new to the Tamil Nadu kitchens..Just wished to add that bit...WOnderful site keep adding more..

Solai Chidambaram said...

Rajat,visited your blog.Nice poem on mother earth.Keep writing more

Anonymous said...

Hai Aunty,
Iam from Bangalore. Tried your recipe and that came out too well. I initially cut it into round slices so didnt come out as how u have made. I idndt ad mustard seeds and onion. I was in half a way of cooking when i saw ur recipe in the site. I them made the modifications and it turned out to be a great success. Awesome Aunty. Thanks a lot. My hubby loved it.

Ananya said...

This Kovaikkaai recipe looks yummy. I have grown up eating koviakkai and it tastes awesome with rasam sadham. My mom however uses tamrind juice in kovaikkai vadhakkal. I guess adding paruppu podi gives that extra flavour to the dish.
Nice post. Thank you again.

G said...

never used to like kovakkai as a kid...but now i tried the same as in ur blog and it turned out so yummy...my hubby loved teh dish a lot...Thanks

aarthy said...

Thankyou for such a wonderful recipe. It came really well.

Vidhya said...

I am going to try this recipe right now. It reduces cook time since just frying takes hours. ;-)

sreenath said...

Actually i agree with rajat.My father used to build small frames with sticks (called pandal) and used to grow kovakka in that in our backyard. The recipe what you have written here is totally new to me. I will try it sometime :-)

sangee said...

I tried this kovakkai, last month my girls and husband loved it..now it is a regular kai in our house..
thank you so much for your recipe

dillu said...


Skl said...

Hello aunty,
We tried this with vendiya Kerrai sadam,came out well,the parruppu podi added at end gave nice taste,thank you,

Chris said...

I tried this today.We hardly buy Kovakkai, and after seeing ur recipe i thought of giving a try.While cooking my hubby was making all the fuss.. But when served for lunch, He just said, " I never knew Kovakai can be made this tasty".All credits go to you. Thanks.