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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Kovakka/Tindora(sliced lengthwise) - 1 cup
- Shallots(sliced into two, Kunjulli) - 1/2 cup
- Green chillies(split) - 4 nos
- Turmeric powder - 1/4 tsp
- garlic - 2 cloves
- Tamarind(A small ball, Puli) -
- Mustard seeds - 1/2 tsp
- Oil(As reqd) -
- Water - 1 cup
For grinding:
- Coconut(grated) - 2 cups
- Coriander powder - 2 tsp
- Dry red chillies - 5 nos
- Curry leaves - 1 sprig
Ingredients
For grinding:
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Instructions
- Take a pan and pour oil. Heat the oil and add shallots, green chillies and kovakka pieces.
- Take a frying pan and heat the items for grinding(coconut, coriander powder dry red chillies and curry leaves)
- Fry until the grated coconut turns brown.
- Add turmeric powder, garlic and 3 shallots to the ground coconut paste and grind until smooth. Keep this aside.
- Pour the cooked kovakka pieces into this mixture.
- Heat the theeyal in low heat. When it begins to boil, remove from heat. The theeyal consistency should be thick.
- Now take a pan and pour 1 tbsp oil. Heat the oil and splutter mustard seeds. Add 1 tbsp sliced shallots and required curry leaves. Fry and pour this into the kovakka theeyal.
- Serve the delicious kovakka theeyal with rice etc.
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