Ivy Gourd Poriyal with Bengal Gram and Curd | Kovakkai Poriyal with Kadalai Paruppu and Thayir Recipe

Ingredients :

Ivy Gourd \ Kovakkai - 250 gm (chopped, length wise) Bengal Gram \ Kadalai Paruppu - 1/4 cup (boiled) Curd - 3 tbsp Onion - 1 no (chopped) Tomato - 1 no (chopped) Dry Red Chili - 3 nos (split) Coconut Shreds - 2 tbsp Turmeric Powder - 1/4 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Curry Leaves - 1 stk Coriander Leaves - 2 tbsp (chopped) Water - 1 cup Oil - 1 tbsp Salt to taste.

Method :

First Boil Ivy Gourd / Kovakkai with Turmeric Powder, little Salt and Water, cook for 5 to 7mins in medium flame.

Parallely heat Oil in a Kadai, temper Mustard seeds and Urad Dal, after splutter add Onion, Dry Red Chili and Curry Leaves, saute until light golden colour. Then add Tomato and required Salt, saute until it smash well. Now add boiled Ivy Gourd / Kovakkai , saute for an minute.

Then add boiled Bengal Gram, saute for few minutes. Add Coconut shreds, again saute for few minutes. Finally add Curd and Coriander Leaves, saute for an minute and ready to serve.

Serving Suggestion : Serve hot with Sambar Rice