Wednesday, 28 September 2016


A Perfect blend of boiled peanuts and chayote in the tamarind base is so delicious with hot steamed rice and especially Ragi Kali. (Finger millet Kali).


Boiled peanuts one cup

Chayote half peeled off and chopped into cubes one cup
Coconut gratings one cup
Tamarind one marble size 
Jaggery one piece
Fenugreek powder half spoon
Salt to taste
Red chilly powder one spoon
Coriander powder one tablespoon
Cumin seeds powder one spoon
Turmeric powder one spoon
Garlic pods two
Roasted poppy seeds powder one spoon
Fried Bengal gram one tablespoon
Asafoetida one pinch
Shallots one cup
Curry leaves twelve nos
Coriander leaves finely chopped quarter cup
Tomato one chopped
Sesame oil one tablespoon
Mustard seeds one spoon


Pressure cook the raw peanuts with a little salt with two whistles and
set aside.
Peel off the half  chayote and cut into cubes.
Blend  grated coconut, garlic, jaggery, tamarind, fried Bengal gram with adequate water into a fine paste.
Heat a wok over a medium flame with sesame oil.
Add mustard seeds to crackle.
Followed by shallots or onion of your choice, curry leaves,
Saute' until translucent.
Add  tomato dices,turmeric, coriander powder, Red chilly powder, asafoetida. fenugreek powder and give a quick stir in a low flame.
Take care to avoid burning of the powders. It is better to switch off the flame and add these powders.
Add chayote cubes and boiled peanuts.
Transfer the coconut mixture to the wok and adjust the consistency with adequate water.
Add salt to taste.
Allow to boil in medium flame until the chayote cubes well cooked.
Check the salt
Once the gravy consistency reaches, switch off the flame.
Add coriander choppings.
Pour one tablespoon of sesame oil over the gravy.

Are you ready to have this yummy gravy with hot steamed rice /Finger millet kali? The medley of the flavours of tanginess, sweetness,  and spiciness of this kuzhambu  must be perfect. take care.

The super taste will fetch you out of the world.

Do give a try!

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