🇮🇳 Indian Vegetarian

Nariyal Kovakkai

Name: Nariyal Kovakkai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 400 ml Coconut Milk; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Coconut Oil; 250 g, chopped Ivy Gourd (Kovakkai)

🇮🇳 Indian

Nariyal Kovakkai built the proper way: slow onions, toasted spices, and a gravy that clings. Gives you a proper meal in 40 minutes.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Curry Leaves1 sprig
Coconut Milk400 ml
Ground Coriander1 tsp
Red Chili Powder1 tsp
Coconut Oil2 tbsp
Ivy Gourd (Kovakkai)250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the coconut oil in a heavy pot until it shimmers.
2
Crackle the mustard seeds with a few curry leaves — they pop within seconds.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Pour the coconut milk and simmer gently uncovered — a boil will split it.
6
Add the ivy gourd (kovakkai), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

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Watch how it's made

Video: How to make Ivy gourd Coconut Gravy | Kovakkai Kuruma in Tamil |Tindora/kundru Recipe · on YouTube