Kovakkai Fry | Tindora Fry | Easy Kovakkai Recipes

Kovakkai Fry
Kovakkai Fry is very crispy and goes well with curd rice, rasam and sambar rice. It tastes very well. You can make this Kovakkai Fry in a jiffy. Your family will definitely like it. I make it when I have guest at home. My husband’s friend, whenever he visits us from Detroit, will request me to make this fry. He will eat it with curd rice. Though I make Kovakkai Urulai Poriyal quite often, this is one of my favorite side dishes for rasam, sambar and curd rice.
Preparation Time. 10 minutes
Cook Time.
15 minutes
Recipe Category.
Side dish
Recipe Cuisine.
Recipe Source. Chef Dhamu
Serves. 3


Kovakkai (tindora) – 1/4 kg (Cut into round slices)

Chopped onions – 2 nos.
Chilli powder (milaga thool) – 3 teaspoons (you can add more chilli powder if you need more spiciness)
Rice flour (arisi maavu) – 2 teaspoon
Mustard seeds (kadugu) – 1 teaspoon
Red chillies (kanja molaga) – 2 nos.
Curry leaves (karuvepillai) – 1 sprig
Coriander leaves (kothamalli) – 2 sprigs
Salt – as desired
Coconut oil – 3 tablespoons


1. In a pan, heat oil and add mustard seeds (kadugu) and red chillies (kanja molaga). When mustard seeds splutter, add chopped onions followed by curry leaves (karuvepillai). When onions turn light brown, add chopped round kovakkai pieces and salt. Fry for three to four minutes.

2. Then add chilli powder (milaga thool), and fry for two more minutes. Now, add rice flour little by little and stir well. Fry for 3 more minutes. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. Do not overcook kovakkai. It should be little crunchy. Finally, add coriander leaves.

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