Kovakkai Masala Recipe - Tinda Masala Recipe

 Ingredients :

• Kovakkai - 1/ 2 k. g. [ cut in to thin  lenth wise ]
• Coriander seeds - 1 tabl. sps.
• Channa dal - 1 tabl. sps.
• Urad dal - 1 / 2 tbl. sps.
• White sesame seeds -1 / 2 tsp
• Peanuts - 1 / 4 cup
• Curry leaves - little
• Dry red chillies - 5 to 6
• Grated fresh coconut - 4 tabl. sps.
• Fresh coriander leaves - little
• [ Except kovakkai  fry  all other ingredients in little oil,  powder it in mixie and keep aside.] 
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Dosai melakai podi - 1 tsp
• Sugar - 1 / 2 sp
• Oil - 3 tabl. sps.

For seasoning :

• Mustard seeds - 1 sp
• Black broken gram dal - 1 / 2 sp
• Curry leaves - little

Method :

First take one deep bottom kadai. Heat oil, season with required ingredients and add kovakkai, little peanut  to that, mix well. Add salt, turmeric, red chilli powder, sugar and fry for 2 mintues. Add little water and close it with a lid. Keep the gas in low flame till the subji becomes soft. Then add the grounded  masala  powder to that, and fry for some more time. When the subji start to  stick in the bottom of kadai remove from the gas. Garnish with chopped coriander leaves.Serve with roti,  sambhar rice,  and rasam rice. 

Cauliflower, peas milakoottal

Ingredients :

Vegetable needed :

• Cauli flower - 1 big  [ clean and cut in to small pieces ]
• Fresh green peas - 1 cup

Other ingredients :

• Moong dal - 1 / 4 cup
• or [ toovar dal - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Curry leaves - little

For wet grinding :

• Urad dal - 1 tbl. sp [ fried ]
• Fenugrelk [ methi seeds ] - 1 / 4 tsp [ fried ]
• Dry red chillies - 4 to 5 [ fried ]
• Black pepper - 1 / 2 tsp [ fried ]
• Fresh grated coconut - 1 cup
•  [ grind all togethet in mixer to a smooth paste. ]

For seasoning :

• Coconut oil - 2 teaspoon
• Mustard seeds - 1 tsp

Method :

Take one small pressure cooker, add clean and cut flower pieces, and peas.  Cook them  along with moong dal , adding salt and turmeric powder with enough water. Wait for 2 whistle to come. After the pressure goes open the cooker and add the ground masala to the cooked vegetable. Add more water if needed and bring to boil well for 5 to 10 minutes in low flame. Add curry leaves, and check salt. Remove from the gas. Heat coconut oil and put mustard seeds. When it crackles pour it over the dish. Serve with hot rice and other accompaniments like patchadi, raitha, pickles etc.