Ingredients:
- Kovakkai / Tindora - 300gms
- Peanut - 1 tblspn
- White til / ellu - 2 tspn
- Black split urad dal - 1 tspn
- Grated Coconut - 4 tspn
- Channa dal - 1 tspn
- Chilli powder - 3/4 to 1 tspn
- Chilli flakes - 1/2 tspn
- Turmeric powder - 1/2 tspn
- Garlic - 4 pods
- Mustard - 1/2 tspn
- Curry leaves - few nos
- Oil - 4tspn and 1 tspn
- Salt - to taste
Method:
- Wash and chop the kovakkai and garlic according to the shape you required
- Heat 1 tspn of oil in a kadai, add channa dal, urad dal, peanut,white til and saute, after dal turns golden brown add coconut and saute for few seconds and switch off the stove
- After it cools down grind in mixie to fine powder
- Heat 4 tspn of oil in a kadai, add mustard, curry leaves and garlic
- After garlic turns golden brown colour add the kovaakkai and saute till it becomes tender
- Then add salt, chilli powder, chilli flakes, turmeric powder and mix well
- Saute it in low flame for 5 times or till it cooks
- Then add the grinded masala powder and mix well
- If oil is needed you can add 1 or 2 tspn oil in this stage
- Keep in low flame for 2 minutes and switch off the stove
- Serve the Andhra style kovakkai poriyal hot with sambar, rasam or curd rice even for chappathi
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