How to make tasty Kovakka Mezhukkupuratti / Ivy Gourd Fry / Kovakka Upperi

Kovakka Mezhukkupuratti

Kovakka Mezhukkupuratti / Ivy Gourd Fry / Kovakka Upperi Ingredients

1, Kovakka/Ivy Gourd – 250 Grams
2, Green Chillies – 2-3 Nos
3, Coconut Oil (Or any Cooking Oil) – As Required
4, Salt – As Required

Kovakka Mezhukkupuratti / Ivy Gourd Fry / Kovakka Upperi Cooking

Cut Kovakka Length Wise, Slice the Small Onions thin. Take a hard bottomed pan or Cheenachatti (Cheenachatti is Better) . Pour Coconut oil (Or any Cooking Oil) and add Kovakka , Small Onion Slices, Green Chillies and Add salt and Cover the Pan/Cheenachatti. Cook it in low flame.

Tip – Instead of Green Chillies Can Add Red Chilli Powder and Turmeric Powder.

Kovakka Mezhukkupuratti Can Serve With Rice.

How to Make Tasty Pavakka Mezhukkupuratti / Bitter Gourd Stir Fry / Pavakka Upperi / Kaypakka Mezhukkupuratti

Pavakka Mezhukkupuratti

Pavakka Mezhukkupuratti / Bitter Gourd Stir Fry / Pavakka Upperi / Kaypakka Mezhukkupuratti Ingredients

1, Pavakka (Bitter Gourd) : 2 Nos (Cut It Length Wise)
2, Small Onion (Large) – 4-5 Nos
3, Green Chillies – 2 Nos (Cut It Length Wise)
4, Coconut Slices – 2 Table Spoon (Optional)
5, Coconut Oil (Or any Cooking Oil) – As Required
6, Salt – As Required

Cooking Of Pavakka Mezhukkupuratti / Bitter Gourd Stir Fry / Pavakka Upperi / Kaypakka Mezhukkupuratti

Cut Pavakka Length Wise, Slice the Small Onions thin. Take a hard bottomed pan or Cheenachatti (Cheenachatti is Better) . Pour Coconut oil (Or any Cooking Oil) and add Pavakka, Small Onion Slices, Green Chillies and Coconut Slices. Add salt and Cover the Pan/Cheenachatti. Cook it in low flame.

Pavakka Mezhukkupuratti Can Serve With Rice.

Mathi Curry In Kerala Style – Sardines Curry in Kerala Style

Mathi Or Chala is a Common Fish to all Keralites, Mathi is Very economical and healthy to all. Mathi Curry is So tasty and easy to make. Here We are explain How To make Delicious Mathi/Chala Curry.

Kerala Style Mathi Curry

Ingredients For Mathi Curry

1, Mathy/Chala/Sardines – 1/2 K.G (10-12 Nos)
2, Coconut Oil (Velichennna) – 2 Table Spoon
3, Mustard Seeds (Kaduku) – 1 Tsp
4, Ginger (Inchi) – A Small Piece
5, Shallots (Chuvannulli) – 5 Nos
6, Garlic – 4-5
7, Fenugreek Seeds (Uluva) – 1/4 Tsp
8, Tarmaric Powder (Manjal Podi) – 1/2 Tsp
9, Chilly Powder (Mulaku Podi) – 1 1/2 Table Spoon
10, Coriander Powder (Mallipodi) – 1 Table Spoon
11, Curry Leaves (Kariveppila) – 2 Sprigs
12, Gambooge (Kudam Puli) – 4-5 (Wash the same with salt and Dip in 1 Cup Water)
13, Salt – As Required

How To Cook Kerala Style Mathi Curry

Clean and cut the Mathy/Chala/Sardines to 2-3 pieces Each. Rinse and Soak The Kudampuli in water and Dip it with Salt.  Heat coconut oil in a Kadai (Manchatti is Preferred) , Splutter the Mustards and Brown the Fenugreek Seeds. Add Shallots, Garlic ,Ginger Pieces and Curry Leaves till The Aroma fills The air.Add Tarmaric Powder, Chilly Powder and Coriander Powder to this in Slow Fame for 1/2 Minutes. Then Add the Kudampuli and Water to this. Cook The Gravy for 3-4 Minutes. Then Add the Mathi Pieces to the gravy and Cook in Low Flame.

Tip - Instead of Kudampuli You can Use Tomato, Green Mango, Ambazhanga etc.