Kovakka Theeyal
Kovakka/Tindora mixed with fried coconut paste. It is a traditional kerala dish we can see in every sadhya.It is anice dish with rice and chappathi - Kovakkai /Ivy Gourd Theeyal
Ingredients
- 1 cup Kovakka/Tindora sliced lengthwise
- 1/2 cup Shallots sliced into two, Kunjulli
- 4 nos Green chillies split
- 1/4 tsp Turmeric powder
- 2 cloves garlic
- Tamarind A small ball, Puli
- 1/2 tsp Mustard seeds
- Oil As reqd
- 1 cup Water
For grinding:
- 2 cups Coconut grated
- 2 tsp Coriander powder
- 5 nos Dry red chillies
- 1 sprig Curry leaves
Instructions
- Take a pan and pour oil. Heat the oil and add shallots, green chillies and kovakka pieces.
- Add salt and one cup water. Cook in medium flame until done. Keep this aside.
- 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.
- Remove from flame and grind the coconut mixture without touching water.
- Add turmeric powder, garlic and 3 shallots to the ground coconut paste and grind until smooth. Keep this aside.
- Take 1/4 cup water and soak the tamarind in it. Squeeze out the pulp and add to the ground coconut paste.
- 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.
Tried this recipe?Let us know how it was!