Recipe : KOVAKAI THUVAYAL
Shared by : Chitra Lalitha
Dated : 24/01/2015
10 to 15 kovakai
Red chilli - 6
Ulatha parapu - 2 tsp
Tamarind - a small ball marble size
Grated coconut - 2 tbsp
Coriander leaves - handful (optional)
Oil - 2 tbsp
Salt to taste
Red chilli - 6
Ulatha parapu - 2 tsp
Tamarind - a small ball marble size
Grated coconut - 2 tbsp
Coriander leaves - handful (optional)
Oil - 2 tbsp
Salt to taste
METHOD
Wash and cut Kovakai into thin strips or rounds. Heat oil and fry the red chillies first then add ulatha parapu and fry till its golden brown, now add the kovakai and fry till it becomes soft (do not add water). Add needed salt. Once the kovakai becomes tender, switch off the flame. Add grated coconut, coriander leaves and saute in the heat of the pan itself. Allow it to cool. Grind it a little coarse with the tamarind. If you like a clove of garlic can be added while frying.
Wash and cut Kovakai into thin strips or rounds. Heat oil and fry the red chillies first then add ulatha parapu and fry till its golden brown, now add the kovakai and fry till it becomes soft (do not add water). Add needed salt. Once the kovakai becomes tender, switch off the flame. Add grated coconut, coriander leaves and saute in the heat of the pan itself. Allow it to cool. Grind it a little coarse with the tamarind. If you like a clove of garlic can be added while frying.
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