This chutney is very popular in Andra which is prepared with Kovakkai. I bought a kg of kovakkai last week and made Kovakkai curry and posted too. I have kept some of for making this chutney and here is the recipe which I learnt from my friend. It tastes awesome with plain rice and if you make it little watery can be served with Dosa & Idly too. It is also known as Dondakaya pachadi in Andra . Enjoy this Chutney / Thogayal with rasam :-)
INGREDIENTS:
Kovakkai - 10 - 15
Toor dhal - 1 tsp
Urad dhal - 1 tsp
Red chillies - 2 to 3
Coriander leaves - 1/4 bunch
Tamarind - a small piece or 1/4 tsp paste
Salt - as needed
Oil - 1 tsp
HOW TO MAKE:
Heat oil in a kadai add toor dhal and urad dhal. Broke red chillies into pieces and add it. Roast it well until the dhal turn into golden brown . Add tamarind and coriander leaves.
Fry it and when the nice aroma comes transfer it on the plate and allow to cool.
Wash kovakkai and cut into small pieces. Heat 1/4 tsp of oil in a kadai and fry the kovakkai until turn into brown. The kovakkai will start to shrink. At that time turn off the stove.
Add fried kovakkai in the mixture and allow to cool down. In a blender / mixie add needed salt and make it coarse paste of it.
Tindora Chutney / Kovakkai thogayal is ready. Serve with plain rice or with rasam. You can add little water and can be eaten with idly, dosa too.
TIPS:
If it is too spicy then add only two red chillies.
Adding tamarind will reduce the spice as well will give excellent taste of thogayal.
Chopped onions and tomato also can be added. If you add tomato the instead tamarind.
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