Kovakka Mezhukkupuratti is a classic Kerala-style stir-fry made with ivy gourd-a small, crunchy vegetable known not just for its taste but also for its many health benefits. This dish is a daily staple in countless homes across Kerala, where simple cooking meets seasonal, nourishing ingredients. No elaborate spices, no rich gravies-just sliced kovakka stir-fried with onions and a touch of red chilli flakes, creating a side dish that’s both comforting and clean.
The preparation begins with thinly sliced kovakka, which is sautéed in coconut oil along with sliced onions, chilli flakes, turmeric, and salt. The dish is cooked on a low flame, allowing the ivy gourd to retain a slight crunch while absorbing the subtle heat of the spices. A final drizzle of coconut oil and a handful of curry leaves bring in that signature Kerala aroma.
What sets Kovakka Mezhukkupuratti apart isn’t just its simplicity-it’s the quiet health benefits packed into every bite. Ivy gourd (Coccinia grandis) has long been valued in Ayurveda and traditional medicine for its ability to regulate blood sugar, support digestive health, and cool the body. It’s especially recommended for people managing diabetes, and it’s rich in beta-carotene, vitamin C, and dietary fiber. Despite its humble presence, it’s a powerhouse of nutrition.
This dish is often served as a side with rice and curry, or with simple kanji (rice porridge) for a light, balanced meal. The sweetness of the onion and the mellow heat from the chilli flakes give the stir-fry just enough depth, while still letting the flavor of the kovakka shine.
Kovakka Mezhukkupuratti may not be reserved for feasts or special occasions, but it’s a dish that embodies the heart of Kerala cuisine-seasonal, healthy, and rooted in home. It’s a perfect reminder that some of the most nourishing foods come from the simplest recipes.
Kovakka Mezhukkupuratti
Ingredients
Instructions
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Kovakka Mezhukkupuratti (Ivy Gourd stir fry) is a healthy and popular Kerala side dish usually served with rice.
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Wash the ivy gourd thoroughly and slice it thin. You can cut them either horizontally or vertically.
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Heat oil in a pan. Add chopped onions and sauté for a few minutes.
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Add the sliced ivy gourd and salt. Mix well.
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Cover the pan with a lid and cook on low flame for about 10 minutes, or until the ivy gourd is cooked.
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Add red chilli flakes and mix well. Cook for a few more minutes.
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If you prefer it crispier, you can add a little more oil and fry it further.
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Kovakka Mezhukkupuratti is ready to serve!