- 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.
