Kovayka Dry Fry
Kerala-style dry fry where mixed is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- Ingredients
- 1/2 kg Kovayka
- Savala medium sized 1
- 5 Green chilly
- Oil — for frying
- Salt
Preparation
Step 1
Cut kovayka length wise like thin strips. Don't use riped ones.
Step 2
Cut savala and green chilly length wise.
Step 3
Mix all these and salt with hand.
Step 4
Get a thick bottomed vessel and add all these and a little water by hand.
Step 5
Turn on the gas in high flame and once steam comes simmer the gas. Always keep on watch it cook it, stirring occasionally until whole water drains up.
Step 6
Then set aside. Heat a kadai add in oil and heat it up.
Step 7
Next, add small portions of this mixture into oil and fry till it becomes crispier.
Step 8
Then serve with rice.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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