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Kovakka is mostly eaten as stir fry or thoran.
The gravy made with ginger, garlic and other masala that are nicely sauteed in coconut oil grants a unique aroma and flavour to the curry.
It pairs well with idli or dosa.
Potatoes are a rich source of carbohydrates, dietary fibre and vitamins C and B 6.
Experts say that tomatoes release more Iycopene, which fights cancer, when it is cooked.
You can either pack these to school as a mid-meal snack or serve them hot as an evening bite.
These tips would balance the salty gravies without affecting the flavour of the dish.
It tastes the best with roti and flavoured rice.
The curry goes well with chapathi, appam or fried rice.
Enjoy munching on these snacks during the rain.