South Indian Style Spicy Kovakkai Fry For Best Side Dish

By Jalaja Behara, Posted on 19/07/2020 - 3 Comments
South Indian Style Spicy Kovakkai Fry For Best Side Dish

PREPARATION TIME

10m

COOKING TIME

25m

RATINGS

1.7 Average Ratings

COMMENTS

3 User Comments

In this, Masala is special combinatiin of fried onions, pulses and dhania, ginger, garlic etc., and made a paste. cooking the Tindoora in water with some salt, turmeric and tamarind. Filling the masala in cooked Tindoora and fry deep on tawa. It gives a marvelous taste, mixing with rice.

Ingredients of Kovakkai fry

0.25 kg Tindoora
2.00 tbsp Groundnuts
1.00 tbsp Bengalgram
1.00 tbsp Blackgram
3.00 tbsp Corianderseeds
0.25 tbsp Jeera
8.00 no Garlic
8.00 no Dryredchillis
10.00 gram Tamarind
3.00 gram Turmeric
1.00 tbsp Salt
0.50 tbsp Ginger
2.00 no Onions
4.00 tbsp Oil

Kovakkai fry

At first we have to cut the two ends of Tindooraa /Gherkins slightly. Then keep them in a vessel and pour 3/4ths glass of water and add 3-4 grams of Tamarind (about 1 and half inches). turmeric and salt to taste. Now cook it on a low flame for about 20 minutes to 25 minutes. till tindoora become tender.

STEP : 1

At first we have to cut the two ends of Tindooraa /Gherkins slightly. Then keep them in a vessel and pour 3/4ths glass of water and add 3-4 grams of Tamarind (about 1 and half inches). turmeric and salt to taste. Now cook it on a low flame for about 20 minutes to 25 minutes. till tindoora become tender.

While the tindooraa are kept for cooking. meanwhile we can fry the masala. keep the pan on the stove. add 2 tsp oil. now add ground nuts first. And now add one by one all the masala ingredients. that is. bengalgram. black gram. jeera. dhania. red chillies and finally garlic. (small) half lemon size tamarind. and Onions. Fry them till the onions become tender.

STEP : 2

While the tindooraa are kept for cooking. meanwhile we can fry the masala. keep the pan on the stove. add 2 tsp oil. now add ground nuts first. And now add one by one all the masala ingredients. that is. bengalgram. black gram. jeera. dhania. red chillies and finally garlic. (small) half lemon size tamarind. and Onions. Fry them till the onions become tender.

Now let the fried masala gets cool. Now look at the boiling tindoora and if they become tender. switch of the stove and take them in a plate to get them cool. Now take the fried masala in a mixy jar and grind as a paste. Check salt and spicyness of the paste. as the taste of the curry depends on it. Adjust the salt. and if you feel less spicy. you can add red chilli powder as per your taste.

STEP : 3

Now let the fried masala gets cool. Now look at the boiling tindoora and if they become tender. switch of the stove and take them in a plate to get them cool. Now take the fried masala in a mixy jar and grind as a paste. Check salt and spicyness of the paste. as the taste of the curry depends on it. Adjust the salt. and if you feel less spicy. you can add red chilli powder as per your taste.

Now give slits longitudinally in the middle of the tindoora shown in the below picture. so as to fill the masala in to it. You have to fill the masala in the slits. Have to fill it half as if it comes out the masala will burn and tindooras remain unfried. You can see it in below image.

STEP : 4

Now give slits longitudinally in the middle of the tindoora shown in the below picture. so as to fill the masala in to it. You have to fill the masala in the slits. Have to fill it half as if it comes out the masala will burn and tindooras remain unfried. You can see it in below image.

Now you have to press filled tindooras to close the slit. Now take a flat pan or big pan to fry tindooras. Add sufficient oil for pan fry. That is about 3-4tbsp. Now add tindooras one by one in the oil carefully.

STEP : 5

Now you have to press filled tindooras to close the slit. Now take a flat pan or big pan to fry tindooras. Add sufficient oil for pan fry. That is about 3-4tbsp. Now add tindooras one by one in the oil carefully.

Fry them in a low and medium flames adjusting the heat to fry without burning. Tilt the tindooras one by one carefully. Otherwise the masala inside will come out. Like wise time to time mix the by rolling or tilting till entire tindoora gets fried in oil.

STEP : 6

Fry them in a low and medium flames adjusting the heat to fry without burning. Tilt the tindooras one by one carefully. Otherwise the masala inside will come out. Like wise time to time mix the by rolling or tilting till entire tindoora gets fried in oil.

When the tindooras fried. add the remaining masala to the tindooras in the pan. If want less. you can add less masala. If you want more masala to mix in rice or for rotis. add more masala. It is to your taste and choice.

STEP : 7

When the tindooras fried. add the remaining masala to the tindooras in the pan. If want less. you can add less masala. If you want more masala to mix in rice or for rotis. add more masala. It is to your taste and choice.

Now mix the masala. so as to spread to all tindooras. Just fry for 5 minutes if you need gravy. (You can minimize the oil in gravy curry)Then add water and boil for 5 mts and add green coriander for further taste.

STEP : 8

Now mix the masala. so as to spread to all tindooras. Just fry for 5 minutes if you need gravy. (You can minimize the oil in gravy curry)Then add water and boil for 5 mts and add green coriander for further taste.

If you want fry fry the tindoora at this stage for about 15- 20 minutes in low flame. till the water dry and fry till the whole masala becomes dry. You can add green chilli or green coriander in the last to enhance the flavor of the curry. if you like. Or you can skip this step.

STEP : 9

If you want fry fry the tindoora at this stage for about 15- 20 minutes in low flame. till the water dry and fry till the whole masala becomes dry. You can add green chilli or green coriander in the last to enhance the flavor of the curry. if you like. Or you can skip this step.

Now take the curry in a bowl. Garnish at your choice. Take rice in a plate and mix some curry in the rice along with tindoora and masala. Or can eat with roti or can use as side dish with rasam. sambar. curd rice.

STEP : 10

Now take the curry in a bowl. Garnish at your choice. Take rice in a plate and mix some curry in the rice along with tindoora and masala. Or can eat with roti or can use as side dish with rasam. sambar. curd rice.

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Comments (3)
Piyush Chirde Piyush Chirde
this fired dish looks very delicious and mouth-watering, this fried dish has very tasty ingredients, it is made from Tindora, I never tried this dish, and here it about the first time, this dish has very good taste, very easy to make dish it is, you can try this dish, thank you for sharing this tasty Kovakkai recipe with us.
PARNEET KAUR PARNEET KAUR
wow thats delicious, this is very delicious food, the way it was explined to preparetion was very good, its very easy to prepare using all ingredients available in all indian kitchen, when i made this dish in home the outcome was awesome, the aroma of masala was so good ,the taste was really nice , try with parata, chapaty and also with pot of steamed rice, can be enjoyed by all age group of people include the kids they love this food, when you eating the mutton was so soft and masala all are mixed well and give you mouthwatering taste and healthy as chicken is source of protien, finally awesome food, thanks for sharing such a great recipe with us, enjoy
bhaskar bhaskar
Nice tasty food, it can be prepare easily and quickly as it consume less time, little butter on bread gives extra fate, i liked the mint flavour in food, when i made this food, our children loved it,its a very good healthy food or snack for school tiffen bag and also for a tea time in the evening.keep posting these type of healthy food recipe