- Kovakkai – 10 Nos
- Fresh Mochai Kottai (Beans seed) – 1 cup
- Onion – 1 No
- Tomato – 1 No
- Coconut paste – 1 tablespoon
- Red Chilli Powder – 1/2 teaspoon
- Coriander Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Oil – 2 tablespoons
- Mustard – 1/2 teaspoon
- Asafotida Powder – a pinch
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
- Wash and cut the Kovakkai into 4 to 5 thin pieces lengthwise. Add turmeric powder and salt and mix well. Keep it aside.
- Cook the Mochai Kottai (I used fresh white colour Mochai Kottai) with a pinch of salt till soft. If you do not have the fresh one, then you can use the dried Mochai. In such case soak it overnight and cook it till soft.
- Chop onion and tomato finely.
- In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion, curry leaves and fry for few seconds. Then add chopped tomato and fry till it mashed well. Add red chilli powder, coriander powder, turmeric powder and salt. Mix well. Add marinated Kovakkai and the cooked Mochai kottai. Mix it once again and sprinkle one or two handful of water. Cover with a lid and cook on medium flame for few minutes. Then add coconut paste (Grind one or two tablespoons of coconut gratings and make a thick paste) and stir well. Cover with lid and again cook for few seconds. Open the lid and stir well and keep it on the stove till it become dry.