Ingredients
Kovakka ( Tendli)- Cut into small square pieces- 2 cup
Grated coconut- 1 cup
Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut
into 4 pieces)
Green chilli- 2 Nos
Turmeric powder- ¼ tea spoon
Garlic- 1pod
Mustard seed
Coconut oil
Curry leaf
Preparation
Wash and cut kovakka into square pieces. Heat oil in a pan,
splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute it until it shallots become transparent. The
add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix
all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water to it and mix well. Keep this mix heaped at
the centre of pan and allow it to cook for 2 min. Keep the pan closed with a
lid while cooking. Mix it again after 2 min and heap it and allow to cook for
some more minutes. Make sure flame is not high. Saute it and heap it
consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side
dish for rice.
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