Kovakkai kuzhambu | Kovakkai kara kulambu
Kovakkai kuzhmabu | Kovakkai kara kulambu for rice in pressure cooker.
Servings: 2 people
Equipment
- 1 Pressure cooker
Ingredients
- 250 gms Tindora | Ivy gourd | Kovakkai
- 2 tbsp Cooking oil
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 1 Big onion
- 5 Garlic cloves
- Curry leaves Few
- Coriander leaves to garnish
To Grind
- ¼ cup Grated coconut
- 1 tbsp Tamarind OR Big Gooseberry size
- 5 cloves Garlic
- 5 Small onion OR 1 big onion
- ½ tsp Fennel seeds
- 1 tsp Sambar powder
- ½ tsp Coriander powder
- Water As needed
- Salt As needed
Instructions
- Heat oil in a pressure cooker. Splutter mustard seeds, Methi seeds and curry leaves.
- Saute chopped onion, garlic cloves. Add Kovakkai pieces and saute for few minutes.
- Grind ingredients given under "to grind" to a smooth paste.
- Add the ground paste to the cooker. Saute for a minute.
- Add required water, salt and mix well. Pressure cook for one whistle in low flame.
- Open the cooker after steam is released naturally. Boil the gravy if its thin to adjust consistency.
- Switch off the flame once its thick. Garnish with coriander leaves.
Notes
- Adjust the quantity of sambar powder as per taste.
- You can replace sambar powder with red chilli powder
- The color of Kovakkai turns light green as we cook in pressure cooker.
- To retain the color of Kovakkai, you can saute and cook in a kadai seperately and add to the gravy at the end.
- For grinding masala, you can add a piece of cinnamon and cloves for more masala flavor.