Topic started by shoba (@ fmoon.singnet.com.sg) on Tue Feb 17 23:03:05 EST 2004.
All times in EST +10:30 for IST.

Other than stir frying Kovakka, what other dishes can be made from it?

Responses:

• From: Seema (@ 138.238.5.201) on: Thu Feb 19 11:04:02 EST 2004
  
  You can make Thoran( cut it into small pieces, cook with shredded coconut, sliced green chillies, sliced onions, curryleaves, salt and turmeric adding very little water), vattals ( cut into 1/2cm thick round pieces, rub with salt and turmeric, put sliced green chillies, steam and sundry, fry as needed). Also you can put this in avial and sambar.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Feb 19 12:04:52 EST 2004
  
  can do pickle too.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Feb 19 12:05:01 EST 2004
  
  can do pickle too.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Feb 19 12:05:09 EST 2004
  
  can do pickle too.
  
  
• From: shoba (@ fplanet.singnet.com.sg) on: Fri Feb 20 03:30:48 EST 2004
  
  Thanks Seema & R for your responses. Does Kovakka taste nice if koottu is made?
  
  Shoba
  
  
• From: SARATH (@ 203.197.138.167) on: Fri Feb 20 06:14:11 EST 2004
  
  Hai R. Plz. I am a lover of Kovaikai. My wife used to do only Poriyal in two shapes i.e.cutting thinly in vertical and horizontal. Pickle. Is it true. How.How How. Post urgently.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 06:20:54 EST 2004
  
  I had once in my friend's place where she is from Andhra. So, will ask her and give u the recipe.
  
  A small tip about cutting-after cutting vertical, chop them into pieces in a horizontal way, then do frying. Then, it does not looks like kovakkai at all, that too, if u add coriander, cumin powder! This also, I learnt from another Telugu speaking fly.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 07:27:57 EST 2004
  
  I got some recipes from Mrs.Mallika's cookery book.
  
  Manoli Kadi(Mangalorian)
  
  Kovakkai 200 g slice into 4 lengthwise
  white kabuli channa 1/4 cups
  cut onion 2 tbsp
  salt, oil
  
  Grind together I
  
  Red chillies 4
  coriander seeds 1 tbsp
  Dry roast the above and grind with little tamarind to a smooth paste.
  
  Grind coarsely II (w.o adding water)
  
  Garlic 3 flakes
  Cumin 1/2 tsp
  grated fresh coconut 1 1/2 tbsp
  
  Soak channa in enough water for 10 to 12 hrs and pressure cook. Drain excess water. Steam cook onion and sliced kovakkai together in cooker.
  
  Heat oil and fry cooked kovakkai, channa alongwith groundpaste no.1 and salt. Fry till dry and then add ground paste II and stir for a few mts. Serve with rice.
  
  ...............
  
  Pulusu thalimpu
  
  cut kovakkai lengthwise into 4. pressure cook in thin tamarind extract with salt. Drain excess water. Heat oil, fry sliced onion and cooked veg., together. Sprinkle salt, rasam powder at the end. Can add little jaggery.
  
  ................
  
  Stuffed kovakkai
  
  Cut off both corners of kovaikkai. Make a deep slit in the centre of the veg., Pressure cook in water with turmeric, salt and little tamarind. When it cools down pour off water. Deep fry few at a time in little oil till it turns dark brown in color. Cool down and broaden the slit with hands and put little of the stuffing. For stuffing-
  
  stuffing no. 1
  
  Grind 2 tbsp of fresh grated coconut, 2 tbsp of chutney gram, 1/2 tsp cumin, 1 tsp dhania, red chillies alongwith salt, hing and little tamarind to thick paste. Fry sliced garlic, onions in oil and then ground paste. Fry till dry and stuff inside kovakkai.
  ............
  stuffing no. 2
  
  red onion chutney 1 1/2 tbsp
  
  Fry finely cut onion. Add red onion chutney. stir for few mts. Sprinkle 1 or 2 tbsp of dhal powder(paruppu podi) and mix well. Keep this as stuffing.
  
  For redonion chutney,
  
  Big onion 4 or 5
  red chillies 15 to 20
  tamarind, salt, sugar (optl.)
  
  For seasoning
  
  Oil, mustard.
  
  Soak chillies in water for 15 mts.
  chop onion into 1 inch square pieces. Squeeze chillies from water and grind it with salt, tamarind and sugar. Add onion at the end and grind coarsely. Heat oil and do seasoning. Mix it with chutney.
  
  ..................
  
  Thanks to u guys, Now only, I noticed these recipes. I shd try one by one. Have not tried any of the above so far. This is for ur info.
  
  
  
• From: Senthil (@ adsl-65-65-24-58.dsl.hstntx.swbell.net) on: Fri Feb 20 10:02:50 EST 2004
  
  Kovakai Pappu
  
  Take a large pressure cooker, add 1 cup washed thuvar dhal, kovakai pieces, 4 green chillies pieces, 1 large onion, 3 tomatoes, 3 garlic pieces, little bit of turmeric, asatoefida and gingely oil and sufficient water. Then pressure cook for 3 or 4 whistles in medium heat.
  
  When it is ready, mash them and add salt, chilly powder, and tamarind, boil it open for another 10 minutes. For seasoning, take a small vessel, pour oil and then add when it is hot add mustard, 2 spoons channa dhal, red chillies and curry leaves. THen add this to the boiling curry and switch off in 5 mins. Tastes very good with rice.
  
  
• From: shoba (@ pcproxy2.singnet.com.sg) on: Fri Feb 20 11:22:15 EST 2004
  
  Great recipes, keep them coming and thanks everyone!
  
  Shoba
  
  
• From: Sakshi (@ 150.104.125.221) on: Fri Feb 20 11:56:33 EST 2004
  
  hello
  what is kovakkai?can somebody tell me.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 12:04:13 EST 2004
  
  It is called tinda(tindora)in Hindi. In tami, it is kovakkai and in telugu, it is dhondaikai. Hope I am right.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 12:11:26 EST 2004
  
  I found some more in web.
  
  300 gms (slit top to bottom) Tindora
  - 2 cups Chick peas Flour
  - 2 tsp Cumin Seed Powder
  - 6 pods Garlic
  - 3 tbsp, powder dessicated Coconut
  - 3 tbsd (or as reqd.) Red Chili Powder
  - to deep fry Cooking Oil
  - to taste Salt
  Instructions
  
  1. Clean and remove top end of all tindoras. Slit in the centre with knife.
  
  2. Boil 1 liter water with adding 2tbsp of salt.
  
  3. Add tindoras, let them cook till they become soft (use pressure cooker without whistle).
  
  4. Drain water, keep a side.
  
  ..................
  
  5. Grind coconut powder, salt, garlic, cumin, chickpeas powder and red chili powder.
  
  6. Deep fry all boiled and drained tindoras till they turn to dark brown color.
  
  7. Remove extra oil and add the above masala to tindoras.
  
  8. Stir well and let them fry for 2 more minutes. Remove. Serve hot with plain rice.
  
  ..............
  
  Tindora Curry
  
  Ingredients
  
  2. 85g of fresh ginger peeled
  3. whole green chilies
  4. 450g of fresh tindora
  5. 60ml of cooking oil
  6. 1/2tsp of cumin seeds
  7. 1/2tsp of black mustard seeds
  8. 1/4tsp of asafoetida
  9. 2tsp of tomato puree
  10. salt to taste
  11. 1/2tsp of turmeric powder
  12. 1tsp of chilli powder
  13. 1tsp of garam masala
  14. 4tsp of soy sauce
  15. 300ml of water
  16. 1 fresh tomato cut into small pieces for garnishing
  
  Method:
  
  
  Grind garlic, ginger, and green chillies in a fine paste.
  Cut each fresh tindora into four pieces.
  Heat the oil to a high temperature, in a large pan, and add the cumin, black mustard and asafoetida. Fry for a few seconds.
  Add the cut tindora, garlic & ginger paste, tomato puree salt, turmeric powder, chilli powder, garam masala and soy sauce. Stir and cook for 2 mints. Add the water bring to boil. Reduce the heat, cover the pan and simmer gently for about 7 mints.
  Transfer the contents to a serving dish and garnish with tomato.
  Cooking and preparation time : 20 minutes & serves: 4
  ............
  Here is a swell chutney tasty and nutritious.
  
  Ingredients:
  
  kundru(tindora)-cut pieces-1 cup
  
  green chillies-2
  
  tamarind-1/2 inch piece
  
  oil-11/2 teaspoon
  
  salt as per taste
  
  Method:
  
  fry the kundru with green chillies and hing and after 15 minutes add the tamarind and salt. just grind with three teaspoons water. bas. enjoy!
  
  .................
  
  
  
  
  
  
  
  
  
  
• From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Feb 27 23:37:40 EST 2004
  
  Thanks R. I made the chutney and it was yummy.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Mar 6 18:32:31 EST 2004
  
  Hello senthil,
  
  Tried kovakkai pappu and it was so so good. Even there was some leftover, could not resist from it. I added little amt. of kabuli channa.
  
  Anyway, thank u so much.
  
  
• From: Senthil (@ adsl-65-64-244-179.dsl.hstntx.swbell.net) on: Sun Mar 7 17:32:10 EST 2004
  
  Thanks R. Good you liked the recipe. If you like green mangos, you can try the same pappu recipe with green mango (remove skin) instead of kovaikai.
  
  Senthil
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 15 08:36:10 EST 2004
  
  Hi Sarath,
  
  Could not get tinda pickle from my friend since she is out of town. But, I found the same from a site. Go thro' it.
  
  http://sify.com/food/recipe.php?id=13272277&cid=
  
  Bye
  
  
• From: senthil (@ ) on: Sun Apr 18 06:49:34
  
  Can anyone tell me how to make a tasety tomatto pickle??
  
  
• From: Hemant Trivedi (@ 203-195-208-26.now-india.net.in) on: Sun Apr 18 06:56:57 EDT 2004
  
  Hello Senthil,
  Click the following link. for TomatoPickle chutney.
  
  http://www.hemant-trivedis-cookery-corner.com/pickle/tomato-chutney.html
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun Apr 18 17:13:27 EDT 2004
  
  Hi Senthil,
  
  I tried mango pappu as per ur advise. Dont ask, it was so so good. Though the mango was slightly ripen, the taste was really great.
  
  If u have any more interesting Andhra dishes, pls let us know.
  
  Thank u so much.
  
  
• From: bindu (@ orchid-19-173-16-ind.orchidpharma.com) on: Mon Sep 6 07:41:14
  
  hi guys juz try this AP spl of kovakka..
  take about 250 kgs of kovakka / 1 big onion / li'l bit of garlic /1 tsp jeera / 3-4 green chillies or red chillies / tamarind one smaaaaaal piece / salt to taste. fry kovakka in a pan with oil (gotta deep fry it but dont burn it ok) then fry garlic / onion /chillies separately (i.e. not with kovakka)rt. now grid all this (ie kovakka / chillies/onion/jeera) to a paste. then put oil in a kadai add some kadugu and urad dhal then add this paste to it and fry it for a while (may be 2,3 mins).
  
  u can hv it as a side dish or mix it with rice. nzoyyyyy
  
  

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