Food Recipe – How To Prepare Pakoda Kuzhambu & Kovakkai Fry

Hi guys,
Its been raining throughout the day from morning. A lazy Sunday! All we like to do is get cozy in our beds and sleep peacefully under our comfy blankets. I woke up late and prepared a hot glass of Bournvita to go with the weather. Then for lunch we had some hot pakoda kuzhambu and kovakkai fry that we had cooked yesterday. This is such a simple and quick recipe that we tried yesterday and it is utterly delicious and tasty like anything. I haven’t blogged about any food recipes till now. But thought will post this recipe as it is easy and anybody can make it, even beginners in cooking.

 

 

How To Prepare Pakoda Kuzhambu:

First coming to pakoda kuzhambu, this is a dish my mom used to make whenever there is some extra pakodas in home. I used to love it as its really tasty and heavenly to eat with hot rice on a rainy day afternoon. There are many ways of making this. Pakoda kulambu is actually a traditional chettinad dish and made with coconuts and all. They also fry the pakoras in home and then make kulambu with it. But I got the recipe from my mom, she prepares in a simple homely way. And it turned out to be delicious. So this is the recipe am sharing below.

 

 

Firstly, you need pakodas for this kuzhambu. We got a plate of pakodas parceled from a restaurant nearby our home for Rs.30. I love pakodas from my childhood days. It is great to have with rice and curd. You can buy pakodas from any restaurant or hotel or tea shop near your home or even order from Swiggy from some small restaurants.

Cuisine: Tamilnadu
Course: Lunch / Dinner
Equipments Used: Panasonic Rice Cooker

Ingredients required:
1) Pakodas – 1 plate or 200gms.
2) Onion – 1
3) Tomato – 1
4) Green chilly – 1
5) Ginger garlic paste – 1/2 tsp (optional)

To temper:
6) Oil – 3 tsp
7) Mustard – 1 tsp
8) Fenugreek – 1/2 tsp
9) Fennel seeds / Cumin seeds – 1/2 tsp (optional) (perunjeeragam/sombu or jeera)

Serving Size: The above will give you kulambu for one person for afternoon and night. Or for two people for one mealtime.

Preparation time: ~20mins

Method:
Step 1) Pour 3 tsp of oil in rice cooker or if you are using any kadai on stove. We used Saffola Tasty cooking oil (the green color one).

Step 2) Once slightly heated, add in a tsp of mustard. Wait for it to splutter. Then add 1/2 tsp of fenugreek. Once slightly browned, add in 1/2 tsp of sombu or jeera. This is optional. I didn’t have, so didn’t add it. You can add ginger-garlic paste 1/2 tsp at this stage if you like the flavor of it. We didn’t have, so didn’t add.

Step 3) Slit the green chilly and add it. I didn’t have green chilly, so used red chilly. Then add chopped onions and tomatoes and fry.

Step 4) Once the onions and tomatoes are medium fried, then pour in 3 glasses of water. Cover with the lid and let it cook.

Step 5) Once cooked, add in the pakodas. Just let it cook for 1 minute and then switch off the rice cooker. Pakoda Kulambu is now ready.

Step 6) Transfer the Pakoda Kuzhambu to a serving bowl. Serve hot with rice / idly / chapati.

Now Pakoda Kuzhambu is ready. Let’s see Kovakkai Fry recipe next.

How To Prepare Kovakkai Fry:

Ivy Gourd / Coccinia / Tindora / Kovakkai is a traditional vegetable in Tamil Nadu. It is more famous only in Chennai and diffcult to get in South sides. As a Chennaitte, I have seen Kovakkai a lot and we buy it many times in our home. Kovakkai can be made in different ways – kovakkai sambar, kovakkai poriyal, kovakkai kuzhambu, kovakkai crispy fry, kovakkai 65.

 

 

Cuisine: Chennai
Course: Lunch / Dinner
Equipments Used: Panasonic Rice Cooker

Ingredients required:
1) Kovakkai – 250 gms (We used cut kovakkai from Big Basket)
2) Onion – 1 small one
3) Salt – as required
4) Chilly powder – 2 tsp

To temper:
5) Oil – 2 tsp
6) Mustard – 1 tsp

Serving Size: The above will give you poriyal for one person for afternoon and night. Or for two people for one mealtime.

Preparation time: ~15mins

Method:

Step 1) Cut the kovakkai in a julienne manner. We had ordered cut kovakkai from Big Basket. They have two types of cut – julienne and sliced. Julienne is kovakkai slit length-wise and sliced is kovakkai cut in round-round fashion. Both are used for different types of preparation. We bought kovakkai julienne cut. Also chop the onion and keep aside.

Step 2) Pour 2 tsp of Saffola Tasty oil in rice cooker. Add 1 tsp of mustard and let it splutter.

Step 3) Add in the onions and fry. Once it is slightly turning brown, add in the kovakkai and fry.

Step 4) Pour little water. Add required salt and 2 tsp of chilly powder and stir it. Close with a lid and allow to cook.

Step 5) It will take 5-10 mins for it to cook. Open the lid and check in between. Poke with the ladle / tablespoon to check if it is soft and cooked. Taste to see if it is cooked. Then switch off the rice cooker. Kovakkai Fry is now ready.

Step 6) Transfer to a nice glass bowl. Serve hot with rice and pakoda kuzhambu.

So there ends this post. I have shared lunch menu of Rice, Pakoda Kuzhambu and Kovakkai Fry. You can try this menu for lunch or its quick and easy enough to make during dinner time also. Hope you like these recipes. Do try and let us know how tasty it was.

We would love to know your feedback. Till next, have a happy meal!

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