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

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.


































Best served with rice and curd.

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Kovakka podi curry

കോവക്ക പോടീ കറി

Serves 4

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Ingredients:

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

Method:

• 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.

Enjoy!!

Cheers
Sherin Deepu