Most of
us make vathal and vadams during summer. Kovakkai is a good ingredient for
making vathals. It is especially good for diabetics. By making vathal with
kovakkai, you can use it for long periods even after the kovakkai season has
gone.
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3. Ragi Vadam
Recipe Cuisine : South
Indian | Recipe Category: Vathal / Vadam
Preparation Time: 10 mins | Cooking Time: 10 mins | Drying
Time: 3-4 days
Ingredients:
Ivy Gourd / Kovakkai
|
½ kg
|
Salt
|
1 tbsp
|
Water
|
As required
|
Procedure:
1. Wash the ivy gourds into small rounds as
shown in the picture; keep it aside.
2. Heat 2 liters of water in a wide pan like
idli vessel.
3. Add salt and wait for boiling the water.
4. Now add the ivy gourd (from 1). After few
mins lot of bubbles comes out from the vessel.
5. Now switch off the flame and close the lid
of the pan. Leave it for 15 – 30 mins.
6. Then drain the water completely and spread
the beans on the plastic sheet or clean cloth. Keep it under sunlight for 3-4
days. It depend the size of the ivy gourd pieces.
7. If dried completely then store them in a
air tight container for later use.
Tasty and healthy vathal ready!
Cooking Procedure:
8. Heat oil in a pan, add dried ivy gourd and
fry. Then remove from the oil and keep it on the paper towel to remove the
excess oil.
Serve this Kovakkai
vathal / Ivy Gourd Fryums with curd rice, pearl millet kool etc.,
2 comments:
Nice Good idea dear
Nice Good idea
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