Healthy Kovakkai Karamani Urulai Masala Curry - Ivy gourd Potato Lobia Masala Stir fry in traditional South Indian Style - Diabetic recipes

Kovakkai karamani Urulai Curry is one of the spicy and tasty delicious South Indian Curry which I learnt from my mother. This is a healthy masala fry recipe with a combination of veggies and pulses which goes well with rice and even with Chapathis. Kovakkai or Ivy Gourd has got a list of health benefits and has to be included in our day today diet. The health benefits of Ivy Gourd / Kovakkai are as follows:



  • Regulates blood Sugar levels
  • Prevents Kidney Stones, allergies and obesity.
  • Improves digestion.
  • Defends nervous system
  • Rich in iron so good for Anemic persons and also for menstruating women
  • Good for heart and prevents any heart disease.


Ingredients for making Kovakkai Urulai Karamani Porial

Kovakkai/Tindora - 100 gms
Potato/Urulai - 3 nos
Karamani/Lobia - 1/2 cup
Onions - 2 nos.
Tomatoes - 3 nos.
Garlic - 10 nos.
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Coriander powder - 1 tbsp.
Red Chilli powder - 1 tbsp.
Sambar powder - 1tbsp.
Peanut powder - 2 tbsp.(optional)
Turmeric powder - 1/2 tsp.
Salt as required
A sprig of curry leaves
Coriander leaves to garnish

Method for making healthy Kovakkai Karamani Potato Masala Fry

1. Wash the karamani in water and soak in water overnight or for 6 hours. Pressure cook by adding water for 3 whistles. Drain the water and keep aside.





2. Wash and chop the kovakkai and potatoes into fine pieces. Finely chop the onions, tomatoes and garlic.

3. Heat oil in a kadai splutter the mustard seeds add the urad dal.

4. Add the curry leaves, onions and garlic. Saute for 5 minutes.

5. Add the finely chopped tomatoes and saute till it becomes mushy.

6. Now add the finely chopped Kovakkai and potatoes and saute well. Next add the cooked karamani or black eyed peas and stir well.

7. Next add the turmeric powder, coriander powder, salt, sambar powder and red chilly powder and mix well.

8. Saute well for 5 minutes and then add sprinkle water and close it with a lid.

9. When the vegetables are cooked add the slightly crushed peanut powder and fry for another 5 minutes.

10. Garnish with coriander leaves.

Now the kovakkai karamani urulai masala curry is ready to be served with Sambar rice, Vegetable Biryani or with simple rasam rice.

Related Posts from this blog


Kovakkai Masala Curry



Spicy Potato Roast






Post a Comment

0 Comments