HOW TO MAKE THOGAYAL WITH KOVAKKAI FOR RICE - IVY GROUD CHUTNEY - PANDA INFO TAMIL

While buying coca, keep in mind that it is not overripe. The taste of ripe gooseberry is very sour. There are various folk tales that cooked poison is poison. But I did cook occasionally, and I survived to tell this story. So if you play cooked goa nothing happens. But it will not turn out very tasty, after which you may need jelly or tomes. So try to avoid cooked things. Ripe are bright orange in color. Boycott them. If it's a light orange, that's fine. You can use it in cooking tips.

Wash and prepare the zucchini. Remove the top and cut each gooseberry into four parts.

We will be using Indian Sesame Oil / Good Oil for making this recipe. Fry a spoonful of gouache in oil until the skin burns lightly. It will take around 7-8 minutes. Take out the fried bottle gourd in a plate. Keep aside to cool.

Add some  tablespoon of oil in the same pan which you used before. Add cumin, lentils, black lentils, red chili, curry leaves and tamarind. Fry on low flame. The chili will swell in a few seconds. Pick up the hanging chillies on the plate. Fry till it turns golden brown. When the lentils turn golden brown, take out this mixture in a plate.

Add a tablespoon of oil. Then Add the chopped Indian shawl/sambar onion and desi garlic. If you don't have local garlic, you can also use regular garlic. The buds of indigenous garlic are very small and tasty. Fry the garlic and garlic well till golden brown.

Add one desi tomato and fry for a few minutes till the tomatoes become soft. Add salt, molasses and aspartame. Fry for a minute. Lastly add fresh shredded coconut and fry for another minute. Remove the mixture and keep it aside to cool down.

Make a paste by grinding everything. Crushing dense structure. Do not add water to the chutney.

Tempering the Kovakkai Thogayal

Heat oil in a small frying pan and add garlic cloves to it. Fry the garlic cloves till golden. Add mustard seeds, curry leaves and chili powder. Fry for few seconds. Add damage to the sauce.

Serve the kovakkai thogayal with rice. You can Keep stored it in the refrigerator for up to 3 - 4 days.