KOVAKKA PEERA VECHATHU

Kovakka/ Ivy gourd peera othukkiyathu - This dish was usually made in our household during the Lent season, prior to Christmas and Easter. 

This vegetarian dish is prepared the same way as 'Meen/fish Peera othukkiyathu'.

KOVAKKA PEERA VECHATHU

Ingredients

• Kovakka (Tindora, ivy gourd) – 250 gm (sliced)
• Pearl onions
• Garlic 1-2 cloves
• Green chilies 2-3 no.s
• Curry leaves 2 sprigs
• Grated coconut – 1/2 cup, Turmeric powder – 1/2 tsp, Chilly powder - to suit your taste, Cumin/ jeera - a pinch
• Cocums (kudam puli ) – 2 or 3 pieces
• Oil & salt - as required

Method of preparation

1. Soak the cocums (kudam puli) in enough water and tear it into small pieces.
2. Crush the grated coconut with the spice powders (chilly & turmeric), cumin, onions, garlic and green chillies. 
3. Mix this with sliced Kovakka (Ivygourd) & kudampuli in a claypot. 
4. Add salt, sprinkle little water, cover and cook in medium heat. Stir well in between. 
5. After 15- 20 minutes, remove the lid and add a spoon or two of oil, ideally coconut oil. 
6. Sprinkle curry leaves and remove from heat.

Mix well and serve with rice and gravy.