Kovakka Mezhukkupuratti/ Tindora / Ivy gourd stir fry

Kovakka Mezhukkupuratti is a healthy and delicious side dish for rice. It is quite simple to prepare and is also known as Kovakka poriyal, Tindora stir fry etc. In Kerala, Kovakka is a household vegetable; a variety of dishes are made with Kovakka here, like Kovakka thoran, Kovakka deep fry, Kovakka mezhukkupuratti, Kovakka theeyal etc. It has many health benefits and is effective in controlling blood sugar levels. In Ayurveda, it is known as a therapeutic herb and is a good source of nutrients, vitamins and minerals.

There are different ways of preparing Kovakka Mezhukkupuratti. Some prefer it with spices and some with onions, green chilli and spices; coconut pieces or thengakothu are added for extra flavors. This recipe for Kovakka Mezhukkupuratti is something I learned after my marriage. At Champakulam, almost all the stir fried vegetables have coconut strips or Thengakothu; like Beans, Achinga (long beans), Kovakka, vendakka, chena, koorkka etc. It adds a special flavor and taste to the dishes and although the preparation is simple with very less ingredients, the delicious taste would linger for long.

Unlike other preparations, this style of Kovakka Mezhukkupuratti does not use any other spice except turmeric powder. It is a great side dish for rice and a hearty combination with Non- veg. dishes like Beef Roast, Alleppey Fish curry, Kakka Irachi, Prawns roast etc. and with little pulissery or moru curry or Rasam or Ulli Theeyal. Hope you enjoy this simple Kovakka Mezhukkupuratti.


Kovakka/ Ivy Gourd / Tindora: 250 gms
Onion: 1 no.
Green Chilies: 4 nos.
Curry leaves: 2 sprigs
Mustard: ½ tsp
Coconut strips: 2 tbsp
Turmeric powder: ½ tsp
Salt: as required
Coconut oil: 1 tbsp


Soak and clean the Kovakka well and slice it into thin strips. Slit the green chilies and slice onion.

Kovakka Mezhukkupuratti

Heat oil in a kadai, add mustard, when it crackles, add the coconut strips and fry till slightly brown. Add curry leaves followed by Kovakka, green chilies and sliced onions. Fry on high flame till it is coated with oil well and then cover and cook on low flame for 2 -3 minutes. Stir again and cover and cook for some more time. Now, add the turmeric powder and salt when it is almost limp. Cover and let it cook on low flame for few minutes (stir in between) till it turns crisp.

Kovakka Mezhukkupuratti Kovakka Mezhukkupuratti

. Now, add the turmeric powder and salt when it is almost limp.

Kovakka Mezhukkupuratti

Cover and let it cook on low flame for few minutes (stir in between) till it turns crisp.Enjoy Kovakka Mezhukkupuratti with rice.


  • Salt should be added only after the Kovakka is cooked. This makes it crisp and tasty.
  • Green chilies and onion are the only spices required for this type of preparation.
  • Coconut strips are optional, but it certainly adds flavors.
  • Fresh, green Kovakka should be used. Ripe red ones spoil the flavor.
  • Coconut oil should be used for best flavors!

Hope you liked this Kovakka Mezhukkupuratti recipe. Please do send me your comments and suggestions or share with friends through the share buttons below. God Bless!

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