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Kovaikkai Badam Poriyal

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Kovaikkai badam poriyal is a sauted preparation of kovaikkai or ivy gourd with spices and lentils. Flavored with asafoetida, curry leaves and mustard seeds, the kovaikkai badam poriyal can be served along with rice and daal.
  Tendli 500 Gram, cut lengthwise into 4 (Dondakaya)
  Onion 160 Gram, sliced
  Green chilies 3 , crushed
  Curry leaves 2 Gram
  Udad dal 15 Gram, washed
  Mustard seeds 10 Gram
  Cumin seeds 10 Gram
  Almonds 140 Gram, blanched and split
  Oil 90 Milliliter
  Asafoetida 1⁄2 Teaspoon
  Salt To Taste

Heat oil in a pan, add urad dal, cumin, mustard seeds, asfoetida and curry leaves.
Saute till mustard splutters.
Add onion, green chillies, almond and salt.
Finally add in kovakkai and saute on medium-hot flame sprinkling little water till almost done.
Keep covered for 2 minutes.
Remove lid and saute till well cooked.
Check seasoning.
Serve hot.

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