March 19, 2018

Kovakkai Vathal Recipe / Ivy Gourd Fryums / Vathal Recipes

Most of us make vathal and vadams during summer. Kovakkai is a good ingredient for making vathals. It is especially good for diabetics. By making vathal with kovakkai, you can use it for long periods even after the kovakkai season has gone.

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Recipe Cuisine : South Indian | Recipe Category: Vathal / Vadam
Preparation Time: 10 mins  | Cooking Time: 10 mins | Drying Time: 3-4 days

Ivy Gourd / Kovakkai
½ kg
1 tbsp
As required

1. Wash the ivy gourds into small rounds as shown in the picture; keep it aside.
2. Heat 2 liters of water in a wide pan like idli vessel.
3. Add salt and wait for boiling the water.
4. Now add the ivy gourd (from 1). After few mins lot of bubbles comes out from the vessel.
5. Now switch off the flame and close the lid of the pan. Leave it for 15 – 30 mins.
6. Then drain the water completely and spread the beans on the plastic sheet or clean cloth. Keep it under sunlight for 3-4 days. It depend the size of the ivy gourd pieces.
7. If dried completely then store them in a air tight container for later use.
        Tasty and healthy vathal ready!

Cooking Procedure:
8. Heat oil in a pan, add dried ivy gourd and fry. Then remove from the oil and keep it on the paper towel to remove the excess oil.

          Serve this Kovakkai vathal / Ivy Gourd Fryums with curd rice, pearl millet kool etc.,


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