|1 no||Chow chow|
|6 nos||Shallots (sambar onions finely chopped)|
|1 no||Green chili|
|2 clove||Garlic (crushed)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram (ullundu)|
|6 nos||Curry leaves|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Turmeric powder|
|1 no||Dry red chili|
|¼ tsp||Fennel seeds (perum serakam)|
|1 tbsp||Bengal gram (kadhala paruppu)|
|2 nos||Curry leaves (for podi)|
To make the spice powder —- Dry roast Dry red chili, Bengal gram, fennel seeds and 2 curry leaves until its slightly golden. Grind to a coarse powder and keep aside.
To make the curry————- Wash, peel the seed the chow chow. Cut them into 1″ pieces and keep aside. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Fry the chopped onions, green chili and crushed garlic until translucent. Now add the chow chow pieces along with turmeric and 1/2 cup water. Cover and cook for 5 minutes or until its half done. Add the spice powder along with salt cook for another 2 minutes and switch off. Serve hot with curd rice or Kara Kuzhambu.