Kovakkai Verkadalai Poriyal Recipe – Stir-fried Ivy Gourd with a roasted peanut masala. Perfect everyday South Indian lunch side dish for rice.
When selecting Ivy gourd, select the tender young ones. The ones that are mature will be red inside and will taste a little sour. Also, cook the ivy gourd as soon as you get it from the market as it tends to sour when stored for long and does not taste good.
I have used a whole pod of sliced garlic for this recipe. The flavour of roasted garlic mixed with rice is all kinds of delish and works really well in this recipe. If you do not like the flavour of garlic, feel free to use less or even omit it.
Here is the video of Kovakkai Verkadalai Poriyal | Ivy Gourd Peanut Stir-Fry Recipe | Vegetable Stir-Fry with Groundnuts
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Kovakkai Verkadalai Poriyal
Kovakkai Verkadalai Poriyal Recipe – Stir-fried Ivy Gourd with a roasted peanut masala. Perfect everyday South Indian lunch side dish for rice.
- Total Time: 40m
- Yield: 3 servings 1x
Ingredients
Main Ingredients
2 tablespoons gingelly oil
1/4 teaspoon split urad dal
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
3 dried red chillies
1 sprig curry leaves
1 pod garlic, sliced
3/4 cup onion, chopped
500 grams ivy gourd, quartered
1 teaspoon salt
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli  powder
1/4 teaspoon asafoetida
1/2 teaspoon jaggery
2 sprigs coriander leaves
For the Masala Powder
1 teaspoon gingelly oil
2 tablespoon peanuts
1 teaspoon chana dal
1 teaspoon urad dal
1/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1/4 inch piece tamarind
Instructions
Heat oil in a heavy pan and add the split urad dal, mustard seeds, cumin seeds, dried red chillies, curry leaves, and sliced garlic. Saute for a minute. Let the mustard seeds crackle and the garlic roast a little.
Add the onions and the Ivy Gourd. Mix well. Add salt and mix well to combine. Cover the pan with a lid and cook for 10 minutes on medium flame. Keep sauteing every couple of minutes to avoid scorching at the bottom.
After 10 minutes of cooking, add turmeric powder and red chilli powder. Add little asafoetida. Cook for 2-3 minutes for the spice powders to get mixed with the veggies and they get roasted too. Add the roasted and ground masala powder. Add a little jaggery. The little jaggery balances the flavours well. Mix everything well and cook for a minute. Finally, finish with a generous sprinkling of coriander leaves. Serve with rice.
To make the masala powder
Heat oil in a pan and add all the ingredients listed under “masala powder”. Roast on a low flame till golden. When the nuts and the lentils are golden, remove them from the pan and set aside to cool. Grind to a coarse powder.
- Prep Time: 10m
- Cook Time: 30m
This recipe came out very well, thanks so much!! Always looking for poriyal recipes without coconut because that is how we usually do it and this is awesome!
Thank you!