I served it with Dosakaya pachadi/Tindorachutney. Serve it hot with any chutney of your choice. So,with them at home and waking late at 11 am, this rotti, makes a good brunch with a nice chutney
Even my last post was a kozhukattai and I am planning to post another one too, but for today, it's going to be a curry, Kovakkai/Tindora/Dondakaya/IvyGourd/Gherkins curry along with fresh green peas
Kovakkai Kootu-Another Kootu recipe which serves as an good accompaniment for Kuzhambu Recipes. IvyGourd, which is rich in iron, normalises blood sugar level
Kovakkai Poriyal / Tindora Stir fry has a very unique taste and flavour. Later after coming to US, I saw fresh Tindora's in Indian stores and decided to give it a try
Aloo Tindora Stir Fry | Urulai Kovakkai Poriyal. IvyGourd/Tindora/Kovakka/Dondakaya and Potato is tempered with Indian spices and stir fried in a wide pan or wok patiently over low flame till they shrink in size and become mildly crisp
If you temper the masala paste with a spoon of oil, mustard and cumin seeds, pinch of turmeric powder and with few curry leaves it makes cashew-tomato chutney which suits better for dosas
Slice the kovakkai/tindora/ivygourd and cook it with a little salt and water till tender. Kovakkai Kadala Curry or Kadle Manoli as known in Mangalore is another curry that I tried from the Mangalorian cuisine
Chopped Ivygourd or Tindora. Add in the microwave steamed Tindora and toss it with a bit of salt. Tender Ivygourd, sautéed along with boiled Kala Channa which lends the bite to the dish enhanced by crispy cashews
Heat oil in a pan, add cumin seeds and after they crackle, add garlic, onions, green chillies and fry till the onions turn little brown, then add the ivygourd, salt and cook till they are completely cooked
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