Kovakka Theeyal

Kovakkai Theeyal

Kovakka Theeyal

Kovakka/Tindora mixed with fried coconut paste. It is a traditional kerala dish we can see in every sadhya.It is anice dish with rice and chappathi - Kovakkai /Ivy Gourd Theeyal
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 2 people


For grinding:


  • Take a pan and pour oil. Heat the oil and add shallots, green chillies and kovakka pieces.
  • Add salt and one cup water. Cook in medium flame until done. Keep this aside.
  • Take a frying pan and heat the items for grinding(coconut, coriander powder dry red chillies and curry leaves)
  • Fry until the grated coconut turns brown.
  • Remove from flame and grind the coconut mixture without touching water.
  • Add turmeric powder, garlic and 3 shallots to the ground coconut paste and grind until smooth. Keep this aside.
  • Take 1/4 cup water and soak the tamarind in it. Squeeze out the pulp and add to the ground coconut paste.
  • Pour the cooked kovakka pieces into this mixture.
  • Heat the theeyal in low heat. When it begins to boil, remove from heat. The theeyal consistency should be thick.
  • Now take a pan and pour 1 tbsp oil. Heat the oil and splutter mustard seeds. Add 1 tbsp sliced shallots and required curry leaves. Fry and pour this into the kovakka theeyal.
  • Serve the delicious kovakka theeyal with rice etc.
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