Wednesday, 25 February 2015

Andhra Style Kovakkai / Tindora Poriyal



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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