Name: Kovakka Theeyal
Prep time: 30 min
Total time: 30 min
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; 2 cups Coconut (grated); 2 tsp Coriander powder; 5 nos Dry red chillies; 1 sprig Curry leaves

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

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

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.