Kothamalli Sadam with Kovakkai Fry

Ingredients

• 500 g Kovakkai (Washed, ends trimmed, and sliced into thin rounds)
• 3 tbsp Coconut Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 2 pcs Dried Red Chillies (Broken into halves)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 medium Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Sambar Powder (Optional, for extra flavor)
• 1 tsp Salt (Or to taste)
• 3 tbsp Fresh Coconut (Grated)

Instructions

1. 1

   Prepare the Kovakkai

   • Wash the kovakkai (ivy gourd) thoroughly under running water and pat them dry.
   • Trim off both ends. Slice them into thin, uniform rounds about 2-3 mm thick. Uniform slicing is key for even cooking.
2. 2

   Temper the Spices

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the urad dal and sauté for about a minute until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, hing, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3. 3

   Sauté Onions and Cook Kovakkai

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the sliced kovakkai and turmeric powder. Mix everything well to ensure the kovakkai is evenly coated with the oil and spices.