Kovakka Potato Avial

Kovakka Avial is a delicious dry curry that is made with Ivy Gourd and Potato in a tangy, lightly spiced coconut base. Pairs well with hot steamed rice.

Course Vegetable Sides

Cuisine Indian - Kerala

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 109kcal

Author Manju

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

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.

Notes

If using freshly frozen grated coconut, thaw the coconut or break required amount of coconut and microwave for 1 minute to warm it up. This way, the coconut meat and the fat stays together when grinding / crushing it. Otherwise, the fat may separate if it is ground while still cold and that will not mix well with the spices and the veggies.

Nutrition