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A simple and delicious Kerala-style stir-fry featuring tender ivy gourd (kovakka) tossed with coconut and aromatic spices. This quick and healthy side dish pairs perfectly with rice and sambar or rasam.
For 4 servings
Prepare the Kovakka
Temper the Spices
Sauté Onions and Cook Kovakka
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A simple and delicious Kerala-style stir-fry featuring tender ivy gourd (kovakka) tossed with coconut and aromatic spices. This quick and healthy side dish pairs perfectly with rice and sambar or rasam.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 130.14 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook until Tender and Crisp
Garnish and Serve
For a more traditional Kerala 'thoran', coarsely grind the grated coconut with 1/4 tsp cumin seeds, 1-2 pearl onions, and one green chili. Add this mixture at the end and cook for 2 minutes.
Add 2-3 cloves of finely chopped garlic along with the onions for an extra layer of flavor.
Add a pinch of jaggery or sugar along with the spices to balance the flavors, especially if the kovakka is slightly tangy.
Add a tablespoon of roasted peanuts or cashews towards the end of cooking for added texture and flavor.
Ivy gourd (kovakka) has been traditionally used in Ayurvedic medicine and is studied for its potential anti-diabetic properties, which may help in managing blood glucose levels.
This dish is a good source of dietary fiber from the ivy gourd and coconut, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Spices like turmeric contain curcumin, a powerful antioxidant. Along with the vitamins present in the vegetable, these compounds help fight oxidative stress in the body.
Ivy gourd is a source of various vitamins and minerals, including Vitamin C, B vitamins, and iron, contributing to overall health and well-being.
A single serving of this Kovakka Fry (approximately 1 cup or 135g) contains around 120-150 calories, primarily from the coconut oil, grated coconut, and the vegetable itself.
Yes, Kovakka Fry is a healthy dish. Ivy gourd (kovakka) is low in calories and rich in fiber, vitamins, and minerals. It is also known for its potential to help regulate blood sugar levels. Using coconut oil provides healthy fats. It's a nutritious, plant-based side dish.
The most common reasons for mushy kovakka are adding water, covering the pan for too long, or using overripe kovakka. To ensure a crisp texture, cook without water, and after it becomes tender, stir-fry it uncovered on medium heat to remove excess moisture.
Absolutely. You can skip the onion for a simpler version. The tempering spices and coconut will still provide plenty of flavor. In many traditional recipes, onions are omitted.
While fresh kovakka gives the best texture, you can use frozen sliced kovakka. Thaw it completely and pat it dry with a paper towel before cooking to remove as much moisture as possible. Note that it may cook faster and might not get as crispy as fresh kovakka.
The terms are often used interchangeably. Generally, a 'thoran' specifically refers to a Kerala dish where grated coconut is a key ingredient, often ground with cumin and other spices. A 'poriyal' is the Tamil term for a similar stir-fried vegetable dish. This recipe is a simple version that fits both descriptions.