Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

Technorati Tags: ellu pudi,ellu pudi recipe,sesame seeds powder,sesame seeds chutney powder,chutney powder

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Sorakkai Kuzhambu | Bottle Gourd Gravy For Rice, Roti | Sorakkai Kurma Kuzhambu

Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.

Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.

Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Bottle gourd - 1 Onion - 1 (finely chopped) Tomato - 1 Ginger - 1 inch piece Garlic - 5 Green chili - 1 (optional) Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 2 tsp Salt - as needed Cooking Oil - 2 tbsp Cinnamon – 1 inch piece Cloves – 1 Fennel seeds – 1/4 tsp Bay leaf - 1 Curry leaves - few Coriander leaves - to garnish To grind Grated coconut - 1/2 cup Fennel seeds - 1/2 tsp Cashew nuts - 5 Water - as needed

HOW TO MAKE SORAKKAI KUZHAMBU

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Chop into cubes. Set aside. Grind all the ingredients given under “ To grind “ to a smooth paste. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy. Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well. Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame. Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency. If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice. Enjoy !

Note

Adjust the quantity of spices as per your taste. Do not add more water in the cooker because bottle gourd is a water vegetable. So it leaves water while cooking.

Try this easy, healthy and one pot sorakkai kuzhambu for rice and roti. You will love it

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Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

Ash gourd also known as white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a super healthy vegetable that is a rich source of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It is used to treat obesity and helps to maintain the PH ratio in our body.

Ash gourd rasavangi is our family favourite recipe. Apart from this, I add ash gourd in more kuzhambu which gives a hotel taste and flavor. Recently I tried this white pumpkin stir fry / Vellai poosanaikai poriyal as side dish for sambar rice. Its preparation is so simple and takes very less cooking time as ash gourd is a watery vegetable.

Friends, do try this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Enjoy.

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ash gourd / Vellai poosanikai - 1/2 Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing / Asafoetida - 1/4 tsp Curry leaves - few Cumin seeds – 1/2 tsp Sambar powder - 1/2 to 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Grated coconut - 1/4 cup Coriander leaves - to garnish

HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL

1. Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
3. Lower the flame and add the turmeric powder, sambar powder and salt.
4. Add the chopped ash gourd pieces and mix well in low flame.
5. Cover cook in low flame till ash gourd is cooked soft. Switch off the flame.
6. Add grated coconut and chopped coriander leaves. Mix gently and serve with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning. Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape. Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, mix with plain rice and roti.

Note

You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin. For variations, you can use plain red chilli powder instead of sambar powder. Use coconut oil for nice flavour.

Healthy and easy Ash gourd poriyal is ready to serve with rice.

 

Technorati Tags: ash gourd poriyal,vellai poosanikai poriyal,ash gourd curry,ash gourd poriyal recipe,vellai poosanikai poriyal recipe,how to make ash gourd poriyal,ash gourd recipes,poosanikai recipes

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Ridge Gourd Peel Chutney | Ridge gourd skin chutney for rice – Peerkangai Thol Thogayal Recipe

 

I learnt this ridge gourd peel chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 

Ridge gourd peel chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ridge gourd - 1 ( Peel the skin and use it) Big onion - 1 Red chilli - 2 to 3 Tamarind - Small gooseberry size Urad dal - 1 tbsp Grated coconut 2 tbsp (optional) Salt & water - as needed Cooking oil - 1 tbsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch

HOW TO MAKE RIDGE GOURD PEEL CHUTNEY

1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
2. You can use the flesh to make poriyal/ curry with it.
3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind and little water.
5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
6. Mix with plain rice adding sesame oil or ghee and enjoy.

METHOD - STEP BY STEP PICTURES 

Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it. Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, coconut and mix well. Cool down. Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well. Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

You can skip onion but it adds a great taste and flavor to the chutney. Adding coconut is optional. For variations, you can add a pinch of jaggery while grinding the chutney. For bright green color, add a pinch of turmeric powder.

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

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Kalyana Veetu Vazhakkai Varuval Recipe – Marriage style Raw banana fry

 

I have bookmarked so many Kalyana veetu recipes to try. As the list is going long, I wanted to start with this easy and flavourful Kalyana veetu vazhakkai varuval recipe / Kalyana veetu vazhakkai poriyal. I love this Tamil nadu marriage style vazhaikai varuval a lot since my childhood. Some people call it as vazhakkai chops too.

Every time I taste this in a marriage banquet, I have tried to guess the ingredients that goes into it. I was able to spot the fennel seeds alone. I have also made a Yam chops recipe in my blog years ago. Now I am happy to try this perfect Kalyana veetu style vazhakkai curry with a strong masala flavor which is my kind.

The ingredients used for grinding the masala is the highlight in this recipe. So please do not skip any. Actually I referred this recipe in many YouTube channels and tweaked it slightly to make an easy version. It came out so well. We all loved it.

Friends, do try this Tamil nadu Kalyana veetu style Vazhakkai varuval recipe. You will love it for sure. It tastes great with sambar, rasam and curd rice. Check out the video below

 

Kalyana veetu vazhakkai varuval recipe

Kalyana veetu vazhakkai varuval recipe | Marriage style raw banana fry recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To roast in oil Raw banana - 2 Cooking oil - 3 tbsp To grind masala Grated coconut - 1/3 cup Cinnamon - 2 pieces Cloves - 2 Garlic cloves - 4 Ginger - 1 inch piece Small onion - 6 Fennel seeds - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Tomato - 1 To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Big onion - 1 ( chopped) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KALAYANA VEETU VAZHAKKAI RECIPE

1. Wash and peel the skin of raw banana. Chop into big cubes and set aside.
2. Steam in an idli pot or in a cooker. Raw banana should be soft but firm in shape.
3. Remove and cool down. Heat oil and shallow fry the raw banana till golden in color. Collect in a plate.
4. Grind all the ingredients given under “ To grind masala” to a coarse paste without adding water. Set aside.
5. In the remaining oil, splutter mustard seeds, fennel seeds and curry leaves.
6. Saute onions and add the ground masala, salt and turmeric powder. Mix well. Add little water and Saute till raw smell goes off.
7. Lastly add the roasted raw banana pieces. Mix to coat well in low flame.
8. Switch off the flame and garnish with coriander leaves.
9. Serve with plain rice, sambar, rasam and curd rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Raw banana. Chop into big cubes. Keep in water till use. Take the chopped raw banana cubes and steam if for 5 minutes in an idli pot or keep it in a vessel inside a pressure cooker. Steam cook for one whistle in high flame. Make sure raw banana pieces turns soft but firm in shape. This step is completely optional. But I did it as I wanted my raw banana pieces to be cooked well to avoid Gas trouble and stomach irritation.   Take the steamed raw banana pieces. Heat 3 tbsp oil and drop few banana pieces. Shallow fry both the sides till golden and slightly crispy. Remove in a plate. Repeat the same in batches. Fry all the raw banana pieces and set aside. Grind the ingredients given under “For masala” to a coarse paste without adding water. Set aside. Heat the remaining oil the kadai after shallow frying. Splutter mustard seeds, fennel seeds and curry leaves. Add finely chopped onion and saute till transparent. Add the ground masala and mix well. Add little water and boil in low flame till thick. Masala boils and leaves the raw smell too. It becomes thick and starts to leave oil in the sides. Lastly add the fried raw banana pieces and mix gently to coat well. Roast in low flame for few minutes. Switch off the flame once the poriyal starts to leave nice smell. Garnish with coriander leaves. Serve hot with rice, sambar, rasam and curd rice. Enjoy !

Note

To make it more spicy, add one finely chopped green chilli along with onion and saute it. Adjust the quantity of oil. You can also fry the raw banana pieces in little oil in dosa tawa. Do not skip fennel seeds.

Try this yummy Kalyana veetu style Vazhakkai varuval recipe and enjoy !

 

Technorati Tags: Kalyana veetu vazhakkai varuval,kalyana veetu vazhakkai poriyal,kalyana veetu style vazhakkai curry,marriage style raw banana fry,marriage style banana fry

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Spinach Masiyal | Palak Keerai Kadayal Without Dal | Pasalai Keerai Masiyal Recipe

Palak keerai kadayal or masiyal is a simple, healthy and yummy side dish for rice, idli and dosa. I am happy to add this to my Palak keerai recipes list in my regular cooking. Its procedure is simple but it tastes so good. Usually palak keerai kadayal is prepared with toor dal or moong dal. But this pasalai keerai kadaiyal is without dal. It tastes more like chutney or thogayal.

Friends, do try this palak keerai masiyal / kadayal without dal in this way. You will love it with plain rice, idli and dosa. For variations, you can make the same using arai keerai or mulai keerai.

Palak keerai kadayal / Keerai Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.

 

Cuisine: Tamil nadu

Category: side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Spinach - 1 bunch (medium) Tomato - 1 Onion - 1 Green chilli - 1 or 2 Garlic cloves – 3 Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Sugar – a pinch Cooking oil -1 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Vengaya vadagam - 1 piece or 2 tsp (optional) Curry leaves - few Red chilli - 1 ( pinched into two)

 

HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL

1. Wash the keerai several times. Chop roughly and set aside.
2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
6. Mix well and serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash the palak leaves and chop roughly. Set aside. Heat oil in a kadai. Saute  cumin seeds, onion, green chilli, garlic and tomato. Saute till tomato turns mushy. Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute till it shrinks in quantity. Switch off the flame and let it cool down. Grind to a smooth paste adding required water and salt. Temper mustard seeds, vadagam (optional), curry leaves, red chilli and hing. Add to the masiyal and mix well. Serve with hot rice adding ghee. Enjoy.

Note

You can use arai keerai , mulai keerai / Amaranthus instead of palak leaves. For variations, use red chilli instead of green chilli. Addition of turmeric powder and sugar helps to get bright green color.  Tempering vadagam is optional but it gives a nice flavor and taste to this kadayal. If you don't have vadagam, you can saute finely chopped small onion till golden and add to it.

Try this healthy Palak Keerai masiyal recipe and enjoy !

 

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Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.

Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Chow chow / Chayote - 2 ( small ones) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - few Asafoetida / Hing - a pinch Big onion - 1 (finely chopped) Salt and water - as needed Coriander leaves - to garnish To dry roast and grind Coriander seeds - 2 tsp Cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 2 Red chilli - 2 Grated coconut - 2 tbsp Tomato - 1 big or 2 small

HOW TO MAKE CHOW CHOW KUZHAMBU

1. Wash and peel the skin of chow chow and chop into cubes.
2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
8. Check for consistency and boil more if watery.
9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside. In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.   Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent. Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder. Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally. Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it. Enjoy !

Note

Add more red chillies while roasting for spicy taste. Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

Try this easy, yummy Chow chow kuzhambu and enjoy !

 

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