Vazhathandu and Kovakkai Sambar Recipe

By | Published , Last Updated on | Banana, Kovakkai (Tindora), Sambar | No Comment

Kovakkai / Tindora / Ivy Gourd

Ingredients:
Vazhathandu (Banana Stem) – 1 cup, cleaned, fibres removed, chopped
Kovakkai (Ivy Gourd / Tindora) – 1/2 cup, chopped
Coconut – 4 tblsp, grated
Tamarind – a small ball, seedless
Sambar Powder – 1 1/2 tsp
Cumin Seeds – 1/4 tssp
Mustard Seeds – little
Urad Dal – little
Bengal Gram Dal – little
Toor Dal – 100 gms, cooked
Salt as per taste
Oil as required
Coriander Leaves – few
Asafoetida Powder – a pinch

Method:
1. Heat little oil in a pan.
2. Fry the urad dal, cumin seeds, bengal gram dal and mustard seeds for 20 to 30 seconds.
3. Add the vazhathandu and kovakkai pieces.
4. Saute well for a minute or two.
5. Grind the coconut, sambar powder, tamarind and asafoetida powder with little water.
6. Add to the pan and stir well.
7. Add salt and bring to a boil.
8. Add the cooked dal and mix well.
9. Garnish with coriander leaves.
10. Serve hot with rice.

Feel free to comment or share your thoughts on this Vazhathandu and Kovakkai Sambar Recipe from Awesome Cuisine.

2 thoughts on “Coconut Halwa

  1. Ruth said on April 25, 2019 at 1:56 am

    I will try all of these — they look so good!

  2. Chakkarapani PSER said on April 24, 2019 at 9:20 pm

    Very nice. Method of preparation of all the items are very well explained. It is easily understand and it is very useful for us.

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