|Preparation time||15 mins|
|Cooking Time||40 mins|
|Recipe Cuisine||South Indian|
|Sambar Powder||1 tablespoon|
|Turmeric Powder||1/4 teaspoon|
|Mustard Seeds||1/2 teaspoon|
- Wash and finely chop kovakkai and take it in a vessel. Add turmeric powder and salt and pressure cooker them allowing 2-3 whistles. We can cook the kovakkai on stove top itself, but it is a time consuming effort. I always prefer to pressure cook them.
- Heat 1 tablespoon of oil in the pan, and add mustard seeds . When the mustard seeds start to sputter, add the urdhal and fry till it becomes golden brown color. Then add the curry leaves and saute for couple of seconds. Then, add the onions and a pinch of salt and saute the onions till they are light brown color.
- Now add the cooked kovakkai and add the sambar powder and adjust the salt. Add rest of oil and keep the flame in medium and allow the kovakkai to nicely fry in the oil along with the spices. The more the time you allow the kovakkai to fry in the oil the more crispier and tastier kovakkai curry you will get. Make sure that you dont overburn the kovakkai. Check it in regular interval.
- The yummy Kovakkai Curry is ready to serve