Saturday 17 January 2015

Tendle Kosambari (kovakka/tondekkai Kosambari)

This is one of my favourite recipes.  One day I saw very few tendle in my kitchen garden which was not enough for making any upperi/curry etc.  Then I remembered this kosambari which my grand mother used to prepare.  So I thought of preparing it for you.
Tendle/Kovakka                     --  10 to 15
Red chilli                                  --   10 to 12
Coriander seeds                     --    2 tsp
Grated coconut                      --    1 cup
Tamarind                                 --    small  piece
Oil                                              --   2 tbsp
Onion                                        --   1 medium size
Green chilli                               --  2 to 3
Ginger                                        -- 1 “ piece
Salt to taste
Chop tendle into thin round slices, apply salt and keep aside for 10 minutes.  Heat oil in kadai add salted tendle into it and fry till crisp.  Meanwhile, grind grated coconut, tamarind, coriander seeds and red chilli coarsely without adding water (like dry powder).  Add this masala to fried tendle. Mix well and fry for 1 or 2 minutes.  switch off the gas, finely chop onion, green chilli and ginger, smash them with hand, add this to the tendle  and mix well.  
Tendle Kosambari ready to serve as side dish with rice.

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