KOVAKKAI CHUTNEY , KOVAKKAI THOGAIYAL | TINDORA CHUTNEY

Kovakkai Chutney recipe, with video, a chutney with tindora pairs well with rice and with idli and dosa too.   
 A few days back when i was invited for lunch by my friend she made a wonderful platter of Andra Meals. She is a very talented cook and i have learnt a lot of cookery tips from her. In that menu there was a yummy thogaiyal and when she told it was made from tindora| kovakkai i  was so surprised and i took the recipe from her and tried kovakkai chutney today. Hurray! i got the exact taste.


INGREDIENTS: Serves 3-4

KOVAKKAI | TINDORA (CHOPPED)	1 CUP
RED CHILLIS	4 NO
CUMIN SEEDS	1 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
TAMARIND	A SMALL GOOSE BERRY SIZE
COCONUT(GRATED)	2 TBLSP
SALT	AS NEEDED
ONION	1 NO
CORIANDER LEAVES	A HANDFUL
GARLIC	2 cloves
CURRY LEAVES	FEW

 
                                                 Video of how to make Kovakkai thogayal

METHOD:

• In a pan add 1 tsp oil, and throw in the curry leaves, Garlic, channa dal, urad dal, red chili, tamarind and when the dals turn golden brown add the cumin seeds and put off the flame and allow this to cool.

• In the pan, add the kovakkai and cook it covered in a medium flame for 7 to 8 minutes.

• When this cools down, grind it in a mixer along with the roasted dal mix.
• Add coconut while grinding.

• When 3/4 th is done,

• add finely chopped onions and coriander leaves and grind coarsely.
• Add a little of water while grinding.

• If you want just temper with mustard seeds at the last before serving.

• Enjoy with hot rice smeared with oil.

NOTE:

1. This can be had with dosa or chapathis too.
2. I loved the Kovakkai Chutney  with breads too as a spread.