First I tasted kovakkai poriyal in Andhra Mess, it’s in Chennai (T.nagar)… Foods served their are really spicy and its tastes so yummy… And for meals they offer 3 varieties of poriyal and kovakkai is one among them…When I tasted them for the first time I couldn't find out that its kovakkai, it was so crunchy, dry and tasty...then I started like this veggie... And this is my mom’s version of cooking kovakkai. I like my poriyal to be dry... But my mom never does that, either she adds more oil r water... So I have tried my best to make the poriyal dry and have managed to cook without burning the sides.
Kovakkai is used traditionally to control fever, asthma, bronchitis and jaundice. It also helps to regulate the blood sugar levels. Kovakkai is rich in Vitamin C, which helps to strengthen bones. And the fry has light tangy taste because of tamarind,so it goes well with kootu, curd rice etc...So let me tell you the trick of cooking it...
Kovakkai - 2 cups(cut into round shaped)
Sambar powder - 1 tsp
Ground powder - 2 tsp
Turmeric powder - 1/4 tsp
Water - 1 cup
Salt - to taste
Channa dal - 1/2 tbs
Red dried chilly - 1
Tamarind - small pinch
Oil - 1/2 tbs
Mustard - 1/4 tsp
Split Urad dal - 1/4 tsp
Take a small kadai pour in oil add channa dal saute till golden brown and add in red chilly and tamarind,saute for a min.Drain the excess oil put the mixture in a mixer and grind to light coarse powder,it should have rava texture.
wash and cut kovakkai into circles,add turmeric and salt then boil with a cup of water a of water.
Drain the excess water and allow the water to drain completely.Take a kadai pour in oil and add the ingredients under "To Temper".
Then add in the drained kovakkai and fry for 3-5 mins,then add rice flour and saute well for 5 mins or till the water leaves completely.
Add sambar powder,saute well for 5-10 mins and then finally add in the ground powder and saute till the powder is coated well and poriyal become dry.
So i have revealed my trick to cook dry and tasty kovakkai for you to enjoy:)Serve with curd rice or kootu.
Keep the flame low,till you complete cooking kovakkai,take care not to burn the kovakkai. Don't cut kovakkai length wise,that will remove the seeds and your poriyal will have the seeds.
The ground powder added is my version,if you don't like the tangy taste,you can replace 1 more tsp of sambar powder.You can store and use this ground powder for and kind of dry poriyal.
Rice flour gives nice crispy texture, and it helps to coat kovakkai well with sambar powder,so don't skip.