Kovakka Fry

Name: Kovakka Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g kovakka (washed, trimmed, sliced thin); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pcs onion (small, thinly sliced); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp salt

RATING

4.4/5(98)

TASTE SCORE

7/10

Thinly sliced kovakka tossed with a simple South Indian tempering and everyday spices, then cooked until tender with crisp edges. It is an easy dry side that goes especially well with rice, sambar, or curd.

PREP

15m

COOK

20m

SERVES

1 KATORI

107 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice the kovakka.
Wash the kovakka well, trim both ends, and slice them thin so they cook evenly and get lightly crisp at the edges.
temper · ~4 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves, sliced onion, and green chili.
TIPUse a wide pan instead of a deep pot so the kovakka fries instead of steaming.
saute · ~4 min
Cook the onions.
Sauté until the onion turns soft and lightly golden, about 3 to 4 minutes.
saute · ~3 min
Add the kovakka and spices.
1.Add the sliced kovakka to the pan and mix well.
2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.
3.Toss everything well so the slices are evenly coated.
saute · ~12 min
Fry until tender and lightly crisp.
Cook on medium to medium-low heat, stirring every few minutes, until the kovakka is tender and the edges are lightly browned. This takes about 10 to 12 minutes.
TIPDo not cover the pan for long, or the vegetable will release water and turn soft instead of fry well.
serve
Serve hot.
Serve the kovakka fry hot as a side with rice and sambar, rasam, or curd.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the kovakka evenly and fairly thin so all the pieces turn tender at the same time and get crisp edges.
2
Use a wide, heavy pan and avoid crowding; packed slices will steam instead of fry.
3
Let the mustard seeds fully splutter before adding urad dal, or the dal can brown too fast and turn bitter.
4
Cook uncovered for most of the time so the kovakka stays dry and lightly crisp rather than soft.
5
Stir every few minutes, not constantly; brief contact with the pan helps the slices brown better.
6
If the kovakka starts releasing too much moisture, raise the heat slightly for a minute to dry the pan.
7
Leftovers keep well in the fridge for about 2 days; reheat in a skillet, not the microwave, to bring back some crispness.