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Wednesday, November 14, 2007

Amma's Kovaikkai Poriyal:
My Amma prefers to use sambar onions instead of big onion. I dont like to peel sambar onion. To me, I dont find any difference between sambar onions and big onions as we in US couldnt get the orignal quality of sambar onions.
Kovaikkai = 11/2 pound cut lengthwise into four each
Big Onion = 1/2 chopped into fine pieces
Tomato = 1 chopped
Sambar Powder = 2 tsp
For Seasonings :
Mustard seeds = 1/2 tsp
Urad dhal = 1 tsp
Curry leaves = 1 stick
Oil = 1 tbsp
Salt to taste

For Cooking:

In a kadai, heat oil and do the seasonings. Fry onion till soft and add tomato and fry till it becomes pasted.
Add Kovaikkai and salt.
Cover and cook till it's half cooked. Add Sambar powder and again cover and cook till it's fully cooked.
Serve it hot with chappathi and rice as a side dish.


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