KOVAKAI PORIYAL / IVY GUARD STIR FRY

Hi All,

KOVAKAI PORIYAL / IVY GUARD STIR FRY...

I make this poriyal often, Ivy guard if cooked properly tastes awesome and it is also very good for diet people.The leaves of Ivy guard are used for Ayurvedic purposes too.

There are many dishes which you can prepare out of Koavakai ,but I make only poriyal often.

The recipe is also simple ,here is the recipe for you,

INGREDIENTS :

Ivy guard / Kovakkai – 3 cups.

Gingelly oil – 4 tsp.

Chilli powder – 1 1/2 tsp.

Salt – 1/2 tsp.

Turmeric powder – 1/4 tsp.

Onions – 1 no ( big).

Urad dal – 1 tsp.

Channa dal – 1 tsp.

Curry leaves - a sprig.

Coconut grated – 1/4 cup.

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METHOD :

1. Wash and slice Ivy guard to thin circles.
   
2. In a wide kadai add 4 tsp oil and add chopped ivy guard and fry in medium flame till they change to pale colour and shrinks in size ( you can see the skin must have wrinkled).
   
   
   
   
3. Now add chopped channa dal , urad dal , curry leaves , chopped onions and fry till onions turns translucent.
   
4. Then add turmeric powder , chilli powder ,salt,coconut and saute for a minute.
   
5. Finally 1/2 cup water and close the pan and let the kovakkai boil till soft.
6. Remove from flame and serve with hot rice.
7. I served with hot rice and Bitterguard kuzhambu.
   

NOTES :

1. Slice Ivy guard to as thin circles as possible.
2. Be little generous in adding oil as the vegs needs to fried well.
3. Also be generous in adding onions and coconut .
4. You can add coconut at final stage also but as I packed to lunch box I added during sauteing stage itself to prevent spoiling during lunch.
   
   
   
   
   
   
   
   
   
   HAPPY COOKING!!