Avail is mixed vegetables in a tangy coconut base that is served typically for Onam sadya. This recipe of Kovakka Potato Avial uses the base of the regular Avial recipe but uses only two vegetables - Kovakka / Ivy Gourd and Potato.
Avial uses tamarind or yogurt as the tangy element, depending on where in Kerala it is made. I have the recipe for Avial with yogurt and that is the recipe I gravitate to the most. While using yogurt, you can make the Avial to be a little bit more saucy than when you use tamarind. This eliminates the need for a saucy curry like sambar or pulissery to go with rice and hence more convenient for everyday cooking.
My mom makes Avial with tamarind and honestly, I like it better than the one I usually make with yogurt. The flavors feel more concentrated in the tamarind version, in my opinion.
This Kovakka Potato Avial is an easy recipe as it uses only two vegetables when compared to the traditional Avial recipe where about 7-8 different vegetables are used. I never seem to have all those vegetables at home and sometimes even when I try to buy them all together specifically to make Avial, the Indian store may not have them all.
So, I started making Avial with just one or two ingredients at a time. It satisfies the craving for Avial and is easier to make as well.
Here are the other Avial recipes on the blog
- Avial recipe
- Instant Pot Avial recipe
- Cheera Chakkakuru Avial - Avial with red amaranth and jackfruit seeds
Ingredients to make Kovakka Potato Avial
- Kovakka / Ivy Gourd / Tindora - Kovakka is a type of gourd that is native to India. It is also known as Ivy Gourd, Tindora, or Baby Bottle Gourd. Kovakka is a good source of vitamins A and C, as well as fiber. It is also low in calories. Kovakka can be used in a variety of dishes, including curries and stir-fries.
- Potato - Any kind of potato will work well in this recipe. Potato is added to get some more substance and texture to the Avial. THe combination works really well, in fact.
- Tamarind - tamarind is the souring agent in this dry curry. Avial is also made with yogurt or raw mango as the souring agent. This recipe uses tamarind. Soft wet tamarind can be soaked in warm water and the pulp squeezed out to use in this recipe. Or store bought tamarind paste can be used as well. Use maybe just a teaspoon of tamarind paste, the amount required will vary based on the brand, but it's better to have this curry a little less sour than too sour. This is my favorite brand of tamarind paste.
- Spices - this is a very lightly spiced curry and the only spices used are turmeric powder, cumin seeds and green chillies.
- Coconut - freshly grated coconut or frozen coconut is used in this recipe.
- Curry Leaves - fresh curry leaves add a whole other flavor to this curry.
- Coconut Oil - a little coconut oil is drizzled on top of the Avial once it is ready and while it is still hot. This enhances the coconut flavor from the grated fresh coconut.
How to make Kovakka Potato Avial
- Make the tamarind pulp - soak tamarind in warm water for 5-10 mins. Mash the tamarind into the water and squeeze out pulp. Sieve and discard any seeds and un mashed tamarind flesh.
- Add the cut up veggies, ivy gourd and potato, to a pan and add turmeric powder, red chili powder and the tamarind pulp to it. Mix well and cover and cook over medium heat till the vegetables are soft but not mushy.
- Meanwhile, grind the grated coconut, pearl onions, cumin, and chillies to a coarse paste. Add just a teaspoon water to help grind. It does not need to grind fine.
- Once the veggies are cooked, add salt and the coconut paste. Mix it in and cover and cook for a couple of minutes.
- Once done, top the avial with fresh curry leaves and a drizzle of coconut oil.
Serving Suggestions
Kovakka Potato Avial is served with hot steamed white rice or Kerala Matta Rice and a saucy curry like Sambar or Pulissery.
📖 Recipe
Kovakka Potato Avial
Ingredients
- 1 lb / 500 gm kovakka / ivy gourd cut lengthwise into wedges
- 1 medium potato cut lengthwise like fries.
- 1 key lime sized ball tamarind
- 1 cup hot water
- ½ cup grated coconut
- 2 pearl onions peeled
- 2 dried red chillies
- 2 Thai green chillies
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder / cayenne pepper
- salt to taste
- 8-10 curry leaves
- 1 teaspoon coconut oil
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Make the tamarind pulp - soak tamarind in warm water for 5-10 mins. Mash the tamarind into the water and squeeze out pulp. Sieve and discard any seeds and un mashed tamarind flesh.
- Add the cut up veggies, ivy gourd and potato, to a pan and add turmeric powder, red chili powder and the tamarind pulp to it. Mix well and cover and cook over medium heat till the vegetables are soft but not mushy, about 10 minutes.
- Meanwhile, grind the grated coconut, pearl onions, cumin, red chillies and green chillies to a coarse paste. Add just a teaspoon of water to help grind. It does not need to grind fine.
- Once the veggies are cooked, add salt and the coconut paste. Mix it in and cover and cook for 5 minutes.
- Once done, top the avial with fresh curry leaves and a drizzle of coconut oil.
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