Cucumber / Cucumber Fry Recipe - Tindora Fry
A sattvic South Indian Recipes recipe with tindora (dondakaya/ kovakkai) - (dondakkai), mustard seeds, white urad dal (split). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Dondakkai / Kovakkai Poriyal Recipe, we will first cut the Dondakkai / Kovakkai into the desired shape
- 2
Place the cut Dondakkai / Kovakkai into a steamer, sprinkle some salt and steam on high heat until the vegetable is cooked through
salt - to taste - 3
At home, we personally like the vegetables to have a slightly firm texture as opposed to something too soft and mushy
- 4
Once the Kovakkai is steamed, turn off the heat and remove it from the steamer container and keep aside
- 5
The next step is to season the vegetable
- 6
Heat a teaspoon of oil in a heavy bottomed pan on medium heat
- 7
Add the mustard seeds and the halved urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 8
Allow them to crackle and roast the urad dal until it is crisp and golden
white urad dal (split)(1 teaspoon) - 9
Once the dal is roasted, sprinkle the asafoetida, add the curry leaves and the steamed Kovakkai
sprig curry leaves - finely chopped(1)pinch asafoetida (hing)(1) - 10
Stir well to combine the Kovakkai Poriyal
- 11
Check the salt and adjust to suit your taste
salt - to taste - 12
Finally, stir in the grated coconut and give it a mix
fresh coconut - grated(1/4 cup) - 13
Turn off the heat and transfer the Dondakkai / Kovakkai Poriyal into a serving bowlServe the Kovakkai Poriyal along with Jeera Rasam, Mixed Vegetable Sambar, Beetroot Pachadi, Steamed Rice and Elai Vadam for a delicious weekend South Indian meal
Rate this recipe
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Cucumber / Cucumber Fry Recipe - Tindora Fry
A sattvic South Indian Recipes recipe with tindora (dondakaya/ kovakkai) - (dondakkai), mustard seeds, white urad dal (split). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Dondakkai / Kovakkai Poriyal Recipe, we will first cut the Dondakkai / Kovakkai into the desired shape
- 2
Place the cut Dondakkai / Kovakkai into a steamer, sprinkle some salt and steam on high heat until the vegetable is cooked through
salt - to taste - 3
At home, we personally like the vegetables to have a slightly firm texture as opposed to something too soft and mushy
- 4
Once the Kovakkai is steamed, turn off the heat and remove it from the steamer container and keep aside
- 5
The next step is to season the vegetable
- 6
Heat a teaspoon of oil in a heavy bottomed pan on medium heat
- 7
Add the mustard seeds and the halved urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 8
Allow them to crackle and roast the urad dal until it is crisp and golden
white urad dal (split)(1 teaspoon) - 9
Once the dal is roasted, sprinkle the asafoetida, add the curry leaves and the steamed Kovakkai
sprig curry leaves - finely chopped(1)pinch asafoetida (hing)(1) - 10
Stir well to combine the Kovakkai Poriyal
- 11
Check the salt and adjust to suit your taste
salt - to taste - 12
Finally, stir in the grated coconut and give it a mix
fresh coconut - grated(1/4 cup) - 13
Turn off the heat and transfer the Dondakkai / Kovakkai Poriyal into a serving bowlServe the Kovakkai Poriyal along with Jeera Rasam, Mixed Vegetable Sambar, Beetroot Pachadi, Steamed Rice and Elai Vadam for a delicious weekend South Indian meal
Rate this recipe
