Kovakkai Mezhukkupuratti | Ivy Gourd Mezhukkupuratti
A classic Kerala thoran where mixed meets freshly grated coconut in a quick, dry stir-fry. Mustard seeds crackle in coconut oil, curry leaves crisp up, and the whole thing comes together in minutes.
Ingredientsfor 3 servings
- 250 g Kovakkai Ivy Gourd
- ½ cup Shallots — chopped
- ¼ cup Coconut — grated
- 2 Tspns Coconut/Refined Oil
- Salt, to taste
- 5 nos Green Chilli — chopped
Preparation
Step 1
Clean and wash the Kovakkai and cut them into long, thin pieces and keep the pieces separately.
Step 2
Heat the oil in a frying pan and add chopped Shallots and Green Chilli and stir it well.
Step 3
Add grated Coconut and Salt also.
Step 4
Stir the Stir everything together thoroughly.
Step 5
When the colour of the mix turns into golden, add the sliced Kovakkai pieces and stir it further.
Step 6
Cover the frying pan with a lid or plate and allow to cook the mix in medium flame (please do not add water).
Step 7
When the Kovakkai is cooked well, turn off the heat and change the Theeyyal into a serving vessel.
Step 8
Kovakkai Mezhukkupuratti (Ivy gourd) is ready and it can be served as side dish for Poori/Chappathi/cooked rice etc.
Tip
Shred the vegetable as fine as you can — the thinner the cuts, the better the thoran. A sharp knife makes all the difference.
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