Sunday, 30 June 2013

Kovakka podi curry | Ivy gourd dry stir fry with a special traditional south indian spice mix | Kuks kitchen

Kovakka podi curry

India is so diverse in its culture and so is the variety in its food. Here is another one of my discoveries during my culinary journey through web pages in search for new and exciting tongue tingling flavours. Hope you luv this as much as I like it.

Kovakka podi curry

Best served with rice and curd.

Kovakka podi curry
കോവക്ക പോടീ കറി
Serves 4


1- Coriander seeds – 2 Tbsp
    Channa dal – 2 Tbsp
    Cumin seeds – 1 tsp (optional)
    Dry red chillies – 5-6 no. (or less, to your taste)
    Curry leaves – a few (optional)
2- Coconut (grated fresh or dessicated) – 1/4 cup
    Sesame seeds – 1 Tbsp
    Garlic – 2 large cloves (optional)
3- Kovakka / ivy gourd - 500 g, cleaned and quartered lengthwise
4- Mustard seeds – 1 tsp
5- Turmeric powder – 1/4 tsp
    Asafoetida  – 1/8 tsp
    Curry leaves – a sprig
6- Salt – to taste
7- Oil 1 tsp + 2 tsp


  • Add 1 tsp of oil in a pan and bring it to medium heat.
  • Add (1).  Roast for about a minute, then add (2). Saute on low heat until coconut is golden brown, about 5-8 minutes or longer if using fresh coconut.
  • Set aside to cool
  • Grind to a coarse powder. Keep aside in an air tight container or freeze for up to a month.
  • Heat the oil in the same pan and splutter mustard seeds.
  • Add (5) followed by kovakka and mix well. Add salt to taste, and cook covered until tender. Stir occasionally to ensure even cooking.
  • Turn off the heat. Sprinkle the podi, about 1/4 to 1/2 cup according to taste. Mix well to combine.


Sherin Deepu


  1. looks soooo yum n mouthwatering...

  2. Such a droolworthy dish, cant ask more..Love this kovakka podi.

  3. I love kovakkai in all forms :) Yummy & tasty !!


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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