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Showing posts with label KARNATAKA RECIPES. Show all posts
Showing posts with label KARNATAKA RECIPES. Show all posts

July 10, 2020

Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

instant gojjavalakki mix
Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

instant gojjavalakki using gojjavalakki mix


Homemade, Instant Gojjavalakki Mix Recipe


Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe



Cuisine: Karnataka
Category: Main course
Serves: 1 kg
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Thin or thick poha /avalakki /Aval – 4 cups
  • Karnataka style Rasam powder – 1.5 tbsp
  • Turmeric powder – 1 tsp
  • Tamarind – lemon size, oil – 2 tsp (roast n powder)
  • Salt – 1.5 tsp
  • Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder)
  • Cooking oil – 2 tbsp
  • Mustard seeds – 2 tsp
  • Urad dal – 1.5 tbsp
  • Chana dal – 2 tbsp
  • Roasted Peanuts – 1/4 cup
  • Curry leaves – few
  • Hing – 1/4 tsp
  • Water – to soak ( 1 cm above poha), around 2 cups
  • Poha mix – 1.5 cups ( for 3 people)
  • Grated coconut – to garnish
HOW TO MAKE INSTANT GOJJAVALAKKI MIX
  1. Grind the poha in batches to a coarse rava texture. Set aside
  2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
  3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
  4. Roast till dals turn golden in color. Switch off the flame. Cool down.
  5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
  6. Mix everything nicely. Store in a box. No need to refrigerate.
  7. Stays good for 2 to 3 weeks.
  8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
  9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
  10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !
METHOD - STEP BY STEP PICTURES
  • Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate. 
  • instant gojjavalakki mix recipe
  • Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy.
  • Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder. 
  • instant gojjavalakki mix recipeinstant gojjavalakki mix
  • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down.
  • instant gojjavalakki mix
  • Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration. 
  • instant gojjavalakki mix instant gojjavalakki mix
  • To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney !instant gojjavalakki mix instant gojjavalakki mix recipe

  • Enjoy !

Note

  • Adjust the quantity of tamarind based on the rasam powder's spice level.
  • Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down.
  • Alternately you can dry roast the tamarind too.
  • Do not store the mix before it cools down completely.
  • You can also cook the poha mix in low flame in a kadai adding plain water.
  • Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life.
  • Use store bought or homemade Karnataka style rasam powder for best taste. 
Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

instant gojjavalakki mix


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June 12, 2020

Instant Tomato Dosa Recipe With Rice Flour – Instant Thakkali Dosai

Instant tomato dosa
I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.

 With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.

This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.

Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.

Instant tomato dosa

Instant tomato dosa

Instant Tomato Dosa Recipe


Instant tomato dosa

Instant tomato dosa recipe with rice flour, sooji and wheat flour.


Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To Grind (1 cup = 240ml)
  • Tomato – 3 ( Use 4 for more tangy taste)
  • Byadgi or Kashmiri Red chilli – 4 (helps to get bright color, add 6 to 8 for spicy taste)
  • Pepper corns – 1/2 tsp
  • Cumin seeds – 1 tsp 
  • Ginger – 1 inch piece
  • Water – to grind smoothly
For dosa batter
  • Rice flour – 1 cup
  • Sooji / Rava / Semolina – 1/2 cup ( I used Chiroti rava/ fine rava) 
  • Wheat flour – 1/2 cup 
  • Big onion - 1 (finely chopped )
  • Curry leaves – Few (finely chopped)
  • Coriander leaves – finely chopped 
  • Salt & Water – as needed
  • Cooking oil – to drizzle over dosa
HOW TO MAKE INSTANT TOMATO DOSA
  1. Grind tomato, pepper corns, cumin seeds, ginger to a smooth paste.
  2. In a wide bowl, take rice flour, wheat flour and sooji.
  3. Add the ground tomato paste, salt, finely chopped onion, curry leaves and coriander leaves.
  4. Add required water and make thin batter.
  5. Heat dosa tawa. Pour the watery batter in a circular motion. 
  6. Flip and cook both the sides in medium flame till golden and crispy.
  7. Remove the dosa and serve hot with coconut chutney. 
INSTANT TOMATO DOSA RECIPE - STEP BY STEP PICTURES

  • To make tomato paste, grind tomato, pepper corns, cumin seeds, ginger to a smooth paste. Set aside.Instant tomato dosa
  • In a mixing bowl, take rice flour, wheat flour and sooji. Add tomato paste, finely chopped onion, curry leaves, coriander leaves and salt. Instant tomato dosa recipe
  • Add required water and make thin batter. Batter should be watery in consistency just like neer dosa or rava dosa batter.

  • Instant tomato dosa recipe
  • Heat a dosa tawa. Pour the batter in a circular motion. Cook in medium flame till golden. Flip and cook the other side too.

  • Instant tomato dosa recipe
  • Fold and remove the dosa in a plate. Serve hot with coconut chutney. Enjoy !!

Note

  • Make the batter thin and watery to make the dosa crispy else dosa looks thick and hard.
  • Add more tomatoes and red chillies if you like more tangy and spicy dosa. 
  • You can also use green chillies instead of red chillies but color of dosa won’t be bright red.

Try this easy, instant tomato dosa recipe and enjoy !
Instant tomato dosa with rice flour
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May 18, 2020

Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

Gojju avalakki recipe
I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Karnataka Gojju avalakki recipe

Gojju avalakki recipe


Gojju avalakki recipe

Karnataka style gojju avalakki recipe


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To mix in poha
  • Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
  • Tamarind - Big gooseberry size
  • Karnataka style Rasam powder or sambar powder - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Jaggery – 2 tsp (powdered)
  • Salt - as needed
  • Water - as needed
  • Grated coconut - 1/4 cup ( to garnish)
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Peanut - 2 tbsp
  • Curry leaves - Few
  • Asafetida / Hing - 1/4 tsp
  • Red chilli – 1 or 2 ( pinched into 2)
HOW TO MAKE GOJJU AVALAKKI
  1. Wash the poha once or twice in water. Drain completely.
  2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
  3. Mix well and set aside for 5 minutes.
  4. In the mean time, heat oil in a kadai. Roast peanuts.
  5. Splutter mustard seeds, urad dal, chana dal and roast well.
  6. Add curry leaves, pinched red chilli and hing. Saute quickly.
  7. Now add the soaked gojju avalakki mixture and mix gently.
  8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
  9. Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
  • Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
  • Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.  Gojju avalakki recipe
  • Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
  • Gojju avalakki recipe  
  • In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
  • Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute. Gojju avalakki recipe
  • Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.Gojju avalakki recipe

Note

  • Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy. 
  • You can use Karnataka style rasam powder or sambar powder in this recipe.
  • For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
Try this easy, instant Karnataka special gojju avalakki and enjoy !
Gojju avalakki

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January 30, 2020

Karnataka Style Tomato Bath Recipe - Version 2

tomato bath
Here is my second version of Karnataka style tomato bath recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.


tomato bath recipe

Karnataka style tomato bath recipe


Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice / Ponni rice / Sona masoori - 1 cup
  • Cooking oil - 3 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 2 (I used big sized Bangalore tomato)
  • Mint + coriander leaves – a fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder / coriander seeds powder - 3/4 tsp
  • Salt - as needed
  • Water - 2 cups
To grind masala
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Ginger - 1 inch piece
  • Garlic cloves - 6
  • Green chilli - 1
TOMATO BATH RECIPE
  1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
  2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
  3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
  4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
  5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
  6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside.
  • tomato bath recipe
  • Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water.
  • tomato bath recipe
  • Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent.
  • tomato bath recipe
  • Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.

  • Add the red chilli powder, coriander seeds powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
  • tomato bath recipe
  • Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  tomato bath recipe
    Enjoy !

Note

  • For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
  • Adjust the quantity of chilli powder as per your taste.
  • If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !
tomato bath recipe
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January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
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December 25, 2019

Chow Chow Palya / Chow Chow Poriyal Without Onion

chow chow poriyal
This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

chow chow palya


Chow chow palya / Chow chow poriyal recipe


Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice



Cuisine: South Indian
Category: Side dish
Serves: Serves
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Chayote / Chow chow / Seeme badanekayi - 2
  • Green chilli - 2 (slit)
  • Cooking oil or coconut oil - 1 tbsp ( I used refined oil)
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/ 2 tsp
  • Curry leaves - few
  • Asafetida / Hing - a pinch
  • Grated coconut - 1/4 cup
  • Chopped coriander leaves - to garnish
  • Turmeric powder – 1/4 tsp (optional)
  • Sugar – 1/2 tsp
  • Salt - as needed
  • Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA
  1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
  2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
  3. Add chopped chow chow and saute for a minute till it shrinks a bit.
  4. Add turmeric powder, salt and sugar. Mix well.
  5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
  6. Switch off the flame. Remove the whistle after the steam is released.
  7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
  8. Mix well and cook for a minute. Switch off the flame.
  9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !
METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside.

  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds.

  • Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking.

  • Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released.

  • There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame.

  • Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !
chow chow palya recipe
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