Kovakka Thoran (Ivy Gourd Thoran)

Ingredients

Ivy Gourd- 10-12

Grated Coconut-1/2 cup

Green chilly-3-4

Turmeric Powder-1/2 teaspoon

Mustard seeds-1/2 teaspoon

Cumin seeds-1/2 teaspoon

Garlic-2 cloves

Dry red chilly-1

Oil-1/2 teaspoon

Salt

Cook Kovakka (Ivy Gourd) in a pan with some oil and salt in it. Cover the pan with a lid and cook it for 3-4 minutes. Grind grated coconut, green chilly, garlic, turmeric powder and cumin seeds. Make sure not to grind it for long as we don't need a fine paste for this. It should be thick enough to go with a Thoran like any normal Kerala thoran recipe :) 

Heat the oil in a pan and add mustard seeds, curry leaves, dry red chilly. Now add half cooked Kovakka and finally add the mixture and stir it well. Add salt as per taste. Kovakka thoran is ready and this goes well with Kerala rice. 

 

 

 

 

 

 

 

Beetroot Pachadi

Ingredients

Beetroot-2

Curd-1/2 cup

Coconut grated-1 cup

Ginger-small piece

Green chilli-3

Mustard seeds

Cumin seeds

Curry leaves

Dry red chilli-1

Oil-2 teaspoon

Salt to taste

Cook grated beetroot with 1/2 cup water and salt. Grind grated coconut with turmeric powder, green cilli, ginger, cumin seeds and mustard seeds. 

Once the oil is hot add mustard seeds, curry leaves and dry red cilly. After that mix half cooked beetroot and add the coconut paste in it. Cook it for 3 minutes and finally add the curd and salt as required. 

Brinjal Curry - Tamil Style

Ingredients

 

Brinjal – Small 6-7

Tomato-1

Onion-1

Tamarind extract

Coriander Powder-1 tablespoon

Coconut paste- 1/2 cup

Turmeric Powder-1/2 teaspoon

Sambhar Powder-1 table spoon

Red Chili Powder-1/2 tablespoon

Dry Red chilly-2

Fenugreek seeds-1/2 teaspoon

Mustard- 1 /2 teaspoon

Salt to taste

Oil-1 table spoon

Curry Leaves

First make 4-6 slits in brinjal and marinate it for about 10 minutes with the masala powder (Turmeric powder, red chilly powder, Sāmbhar powder and coriander powder). Also add some salt in it. Keep it aside for some time. 

Shallow fry this marinated brinjal in oil for 5 minutes in low flame. Now add some oil in another pan. Splutter mustard seeds, fenugreek seeds, curry leaves and dry red chilly. Add finely chopped onion. Saute it until it becomes brown in color. Add chopped tomato and mix half cooked brinjal in it. Add the tamarind paste and salt again in the gravy as required. Finally add the coconut paste and stir it well.