Kovakka (Ivy Gourd) Peera Pattichathu
Kovakkai Poriyal is a straightforward, comforting, and flavorful South Indian-style stir-fry of ivy gourd. It is easy to prepare and makes for an excellent side dish when served with steamed rice or roti. This recipe is devoid of onion and garlic.
Ingredients
- 250 gms Kovakka (cut lengthwise)
- 4 Green chilly (slit lengthwise)
- 6 Small onion / Pearl onion (finely sliced)
- 1/2 - 1 cup Grated coconut
- 1/2 tsp Jeera
- 1 - 1.5 tsp Finely chopped garlic
- 1/4 tsp Turmeric powder
- 2 pieces Kokum (Kudampuli) (soaked in water)
- Coconut oil
- Salt
- Curry leaves
Instructions
- Crush the ingredients from green chilli to turmeric powder using your fingertips. Add the other ingredients to this along with 2-3 tbsp of water. Cover & cook on low fire. It will take 7-10 mins approx. Serve hot with rice.
Notes
It will take some time for the flavor to set in, ideally it tastes better the next day. Check in between cooking and give it a stir. You can make meen (fish) peera also the same way. I've made this with canned tuna also and it was good. Omit jeera if you are making meen peera. Also try adding grated ginger for meen peera. (a tip shared by Elizabeth, one of the readers)
Nutrition
Calories: 228kcalCarbohydrates: 22gProtein: 8gFat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 413mgPotassium: 259mgFiber: 4gSugar: 3gVitamin A: 206IUVitamin C: 33mgCalcium: 8mgIron: 9mg
Tried this recipe?Let us know how it was!