WISHING ALL OUR FRIENDS A VERY HAPPY ONAM.
May the color and lights of Onam fill your homes with happiness and joy.
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WISHING ALL OUR FRIENDS A VERY HAPPY ONAM.
May the color and lights of Onam fill your homes with happiness and joy.
http://farm9.staticflickr.com/8281/7...7885ce3368.jpg
http://farm8.staticflickr.com/7140/7...dced174578.jpg
evvalavu bayamuriththinaalum sari.. saapidaama vidurathilla..Quote:
Originally Posted by kugan98
Velan,
Rendu ticket book pannunga :noteeth:
I want some nice recipe for dondakaya to go with chappathis.
Onam greetings to all our friends! May this Onam bring plenty and prosperity to all.
naanum... enakkum.... :slurp: :redjump:Quote:
Originally Posted by Thirumaran
Quote:
Originally Posted by Thirumaran
Thiru Tamby:lol::lol:
Madhu aanna, neegaluma:confused2::confused2:
Quote:
Originally Posted by cokepepsi
Dear Cokepepsi, thanks for your post. Welcome to Kugan's kitchen.
Sorry I was out of town, that's why the late reply.
Well I have posted two recipes of dondakaya or we call it kovakkai.
Both are dry versions. You want something to go with chapathi.
I will post two recipes, which will be suitable with chapathi.
That's what I think.
I simply do not like to post recipes without pictures.
But the problem is , in Malaysia it is so difficult to get these kovakkai.
All are imported from India. We get them in our Little India, which is very far from my place.
So I will post the recipes without the pictures.
Thanks and take care, Kugan
KOVAIKKAI CURRY (Dondakaya )
Ingredients:
To Grind To A Smooth Paste:
2 tbs coconut
5 red chillies
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp peanuts
1 tbs channa dal
1 small piece of tamarind
1 tbs oil
1 tsp mustard seeds
1 big onion chopped
Salt to taste
300 grms kovakkai cut into lengths (or any size)
¼ tsp turmeric powder
Method:
Dry roast all the ingredients , except the tamarind , for grinding.
When cool use little water, add the tamarind and grind to a smooth paste.
Keep aside.
Heat a wok with the oil, add in the mustard seeds, let them splutter.
Add in the onions and salt, sauté till the onions are little limp.
Add in the cut kovakkai and the turmeric powder.
Stir fry, close and cook for about 5 minutes.
Remove the cover, add in the ground paste, add little water.
Cook on low flame till all is blended well.
You can add more water if you want more gravy.
Remove and serve with chapathi
KOVAKKAI DAL (DONDAKAYA )
Ingredients:
1 tbs oil or ghee
¼ tsp mustard seeds
¼ tsp cumin seeds
1 pinch of asafetida
3 pips garlic smashed
2 dry red chillies broken
1 big onion chopped
Salt to taste
¼ tsp turmeric powder
1 sprig curry leaves
1 big tomato chopped
½ tsp red chillie powder
1 tsp coriander powder
300 grms kovakkai cut into rounds
Water
¼ cup channa dal, boiled but not that mushy
1 pinch of garam masala powder
Little lime juice (optional )
1 tbs chopped coriander leaves
Method:
Heat a wok with oil, add in the mustard and cumin seeds.
Let them crackle, add in the asafetida, garlic and red chillies.
Sauté for a second, add in the chopped onions and salt.
Sauté till the onions are limp.
Add in the turmeric powder, curry leaves, chopped tomato,
red chillie powder, coriander powder and the kovakkai.
Stir fry nicely, add in little water , cover and cook till the kovakkai is cooked.
Remove cover, add in the boiled channa dal, garam masala powder.
Stir fry till all are blended well. The consistency should not be too thick or thin.
Add in lime juice if using, garnish with coriander leaves.
Remove and serve with chapathi
Hello, hello, any one there?
I think all are in holiday mood.
Enjoy your selves friends.
I am posting Aarthii's request for chillie parotta.
Thanks and take care, Kugan