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mango rice recipe | mavinakayi chitranna | mamidikaya pulihora with step by step photo and video recipe. traditionally chitranna rice recipe is prepared from leftover rice with lemon juice and other spices. lemon juice is added for the tangy taste with the addition of lemon flavour. however in this mango rice recipe, raw tangy mangoes are added in the place of lemon juice and hence the mavinakayi chitranna recipe.
rice is our staple food, i personally cook rice everyday for my lunch and dinner. but sometime i end up cooking more rice which typically end preparing chitranna or flavoured rice for next morning breakfast or for lunchbox. during summer or mango season i always end up preparing mango rice or mavinakayi chitranna recipe. this is my husband’s personal favourite recipe and he especially like the recipe from a raw and sour mangoes. moreover he likes it with the combination of peanut chutney or tomato chutney recipe.
while the recipe is extremely simple for mango rice recipe yet i would like to highlight few tips and suggestions for a perfect one. firstly, always use a raw or tender mango for this recipe. make sure the mango is not ripe and does not have the sweet taste to it. secondly, this is a simple karnataka mango chitranna recipe in which grated coconut is added. however in andhra version no coconut is added and is prepared with just grated mangoes. lastly, chitranna or mango rice recipe tastes better with left over or dry rice recipe. you can also cook with freshly prepared rice but it has to be dry without moisture.
Easy side dish for rice
If you follow me on Instagram, you all know how the typical meal looks in our household. It’s mostly rice or grain with rasam/sambar/kuzhambu and kootu, a gravy or with poriyal, a dry curry. And this kovakkai(Tamil word for ivy gourd) poriyal is one of the typical dry curries we make. I atleast make this four to five times a month.
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Home » Dry Curries » Kovakkai Poriyal | Ivy Gourd Stir Fry
Kovakkai Poriyal | Ivy Gourd Stir Fry
Posted on October 8, 2021 · Last Updated on October 8, 2021 · By Srividhya G · Leave a Comment
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Simple and no-frill ivy gourd stir fry or kovakkai poriyal/kari as we say in Tamil – a perfect everyday curry that pairs well with rice! Learn how to make this simple curry in a cast iron pan with detailed step-wise pictures.
easy kovakkai poriyal cooked and served in cast iron pan placed on red mat
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Easy side dish for rice
Chop the ivy gourd ahead
Ingredients required
Dietary specifications
How to make kovakkai poriyal
Recipe notes
Explore other ivy gourd recipes
📖 Recipe
Easy side dish for rice
If you follow me on Instagram, you all know how the typical meal looks in our household. It’s mostly rice or grain with rasam/sambar/kuzhambu and kootu, a gravy or with poriyal, a dry curry. And this kovakkai(Tamil word for ivy gourd) poriyal is one of the typical dry curries we make. I atleast make this four to five times a month.
Guess what? Back in Periyakulam, my native, it is hard to find kovakkai. I would rather say you can’t find kovakkai. I grew up eating it only during summer in Chennai at my grandma’s place. It’s one of my favorite veggies, and I was super glad to find them here in Indian groceries. It’s the very first vegetable that I cooked in my kitchen here in the US. 🙂
Ok, enough of personal stories. As I mentioned before, it’s a no-frill and straightforward recipe. It’s a no-onion, no-garlic, and no-coconut recipe. The vegetable tastes excellent on its own without any other additional ingredients.
I love making it in a cast iron pan as it gives that nice crunch. It’s a perfect one-pan recipe that you can prepare in less than 30 minutes. Wait, I do not include the chopping time here. It does take some time to chop.
Chop the ivy gourd ahead
If there is one vegetable that I recommend chopping well ahead, it would be the ivy gourd. Clean the ivy gourd, pat them dry and trim the edges. Either chop them lengthwise or in rounds, store them in a ziplock bag or air-tight container, and refrigerate. Chopped ivy gourd stays good for 5 to 6 days. For this recipe, I went with the lengthwise cut.
Ivy gourd: It’s the key ingredient. Try to pick tender ones. Rinse them thoroughly and trim the edges, and cut them as per your preference. Don’t use the ripe ones for this poriyal. You can use it to make chutney.
Spice: I used red chili powder for this curry, but you can also use sambar powder or rasam powder. We also need a small amount of ground turmeric.