Showing posts from April 8, 2009

Kovaikai Poryial

Kovaikai Poryial

Serving Size:4

1 cup chopped kovaikai
1 onion finely chopped
2 garlic clove minced finely
1 small green chillie minced
few curry leaves sprig
1tsp ural dhal
1tsp mustard seeds
1/2tsp cumin seeds
1/4tsp turmeric powder
1/2tsp chillie powder
1/4tsp curry masala powder
1tbsp crushed tomato
2tbsp crushed roasted peanut
1/2 cup hot water
salt to taste

Preparation Methods:
Splutter all the seasoning ingredients with 2tbsp oil in wok on medium flame followed by the chopped onions ,minced garlic cloves and green chillies. Once the onions turn slightly brown add the chopped kovaikai with turmeric powder and salt. Saute well and pour 1/2 cup hot water and cover the wok with a lid. As the water starts to evaporate and kovaikail becomes tender all all the remaining spice powder and saute till the raw smell are removed. Adjust the level of salt and remove from flame. Serve hot with chopped coriander leaves and crushed roasted peanuts.

Kovaikai Koottu


Serving Size:5
1 cup kovaikai cut into halves
1 cup mongdhal
4 garlic crushed
1 large onion chopped
2 tomatoes chopped
2 whole chillies
4 curry leaves
1/2 cup of tamarind juice
2tbsp of sambar powder
1/4tsp of chillie powder
1/4tsp of turmeric powder
1tsp of hing powder
1tsp mustard seeds
1/2tsp of cumin seeds
chopped coriander leaves
1/4tsp of castor oil
Salt to taste

Preparation Method:

Wash the mongdhal well in warm water. In a pressure cooker add the dhal with 2 cup of water,2 crushed garlic.half of the chopped onion and tomatoes,tamarind juice,1/4tsp of turmeric powder,1tbsp of sambar powder,salt and the castor oil. Bring to boil at three whistle and keep aside.
Coat a wok with 1tbsp oil and saute the kovaikai with all the remaining spice powder until tender followed by the chopped onions and tomatoes. Once the onions turned slightly brown add the cooked dhal and bring to boil. Meanwhile in another pan add 1 tsp oil and splutter curry leave .chillies,mustard and cumin seed …