Vishu Sadya | Simple Vishu Sadya Recipes

Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

 

Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya

 

Cuisine: Kerala

Category: Lunch

Serves: 3

Prep time: 30 Minutes

Cook time: 60 Minutes

Total time: 90 Minutes

 

Chitra Ganapathy

INGREDIENTS

On the banana leaf Kerala matta rice / Red rice Parippu curryParippu curry Kerala Sambar Rasam Beetroot pachadi Avial Mixed veg thoran Potato or beans mezhukkupuratti Mango pickle or lemon pickle Inji puli Shakkara varatti Nendran banana chips Pazham / Banana Pappadam / Papad Salt Pink palada payasam Ada pradhaman Water Curd or sambaram Other Vishu sadhya items Kootu kari Cabbage thoran Kalan Olan Mambazha puliserry Erissery Moru curry Beans mezhukkupuratti Ulli theeyal Shakkara payasam Jackfruit payasam Semiya payasam Rice Payasam Click HERE for more details

HOW TO MAKE VISHU SADYA

1. Shop and collect all the required items for sadhya the previous day and keep it ready.
2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
8. In the 3rd cooker, take the matta rice and pressure cook till done.
9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
10. Make sambar and puli inji. Lastly make payasams.
11. Serve all the items in banana leaf following this order. Enjoy !

Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

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Masala Puri Recipe | Bangalore Style Masala puri Chaat

 

Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.  

Masala puri recipe | Bangalore chaat shop style masala puri

Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks

 

Cuisine: Karnataka

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dried green peas - 1/2 cup Potato - 1 Water and salt - as needed To grind Cinnamon - 2 inch piece Cloves - 3 Ginger - 1 inch Garlic - 10 cloves Cardamom - 1 Tamarind – Gooseberry size Big onion – 2 Jaggery - 1 tsp Pepper corns – 1/4 tsp Cumin seeds – 1/2 tsp Byadgi Red chilli – 4 to 6 Mint leaves - a handful Coriander leaves - fistful Roasted gram dal / Daliya / Pottukadalai - 1/4 cup Water and salt - to grind To make masalapuri Readymade puri - 15 Big onion - 1 (chopped) Carrot - 1 (grated) Coriander leaves - Few Bhujia /Sev / Omapodi - to garnish on top Sweet chutney - optional Chaat masala - a pinch Roasted jeera powder - a pinch

HOW TO MAKE MASALA PURI CHAAT

1. Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
2. Open the cooker. Drain the excess water and mash the potato.
3. Grind all the ingredients given under “to grind”. Add to the peas water.
4. Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
5. To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
6. Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
7. Finally garnish with bhujia/ Sev. Serve immediately, enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles. Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside. Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed. Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside. Deep fry readymade puri and set aside.    To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.

Note

Adjust the quantity of spice powders as per your taste. You can skip potato but it gives a thickness to the gravy. Do not forget to use mint leaves as it gives a nice flavor. Addition of Sweet chutney is optional. But I used it as my daughter loves that way.

Try this Bangalore style Masala puri chaat and enjoy !

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Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !

Mangalore Cucumber sambar | Southekayi sambar

Mangalore Cucumber sambar | Southekayi sambar recipe

 

Cuisine: Karnataka

Category: Side dish 

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To Pressure cook Mangalore cucumber (Southekayi) - 1/2 Tamarind – Big Gooseberry size Jaggery - 1 tbsp Turmeric powder - 1/4 tsp Toor dal - 1/3 cup Salt & water - as needed To temper Cooking Oil or Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli – 1 Curry leaves - few To roast and grind Cooking oil - 1 tsp Fenugreek seeds - 1/4 tsp Urad dal - 2 tsp Coriander seeds - 1 tbsp Cumin seeds - 1 tsp Byadagi red chilli - 2 to 3 (Add more for spicy taste) Curry leaves - few Grated Coconut - 1/3 cup

HOW TO MAKE MANGALORE CUCUMBER SAMBAR

1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
3. Keep a box inside the cooker and place the cucumber pieces.
4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
8. Garnish with coriander leaves. Enjoy with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside. In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker. Pressure cook for one whistle in low flame. Open the cooker after the steam is released. Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut. In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed. Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice. Enjoy !

Note

You can use chow chow / Chayote or mixed vegetables instead of cucumber. Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker. You can also add little sambar powder for variations.

Try this temple style Mangalore Cucumber sambar and enjoy !

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Broccoli Gravy For Rice, Chapathi, Dosa | Indian style Broccoli Kuzhambu Recipe

After a long time I tried a Broccoli recipe in my kitchen. As I have already tried broccoli curry / stir fry recipe, I wanted to make an Indian style broccoli gravy for rice. Though its my first attempt, It came out so flavourful. We all loved it. It tastes great when mixed with plain rice adding ghee. Its a kurma style kuzhambu recipe. You can have this broccoli kuzhambu with rice, roti, idli, dosa as well.

Friends, do try this easy and yummy Broccoli gravy / Broccoli kuzhambu for rice and enjoy with a papad on side. I enjoyed it with mullangai poriyal and achappam.

Broccoli gravy for rice / Broccoli kuzhambu recipe

Broccoli gravy for rice / Broccoli kuzhambu recipe for rice, chapathi, idli, dosa.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Broccoli - 1 (medium size) Cooking oil - 1 tbsp Bay leaf - 1 Cardamom - 1 Big onion - 1 Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Salt - as needed To grind Ripe tomato - 3 Red chilli - 2 to 3 Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Ginger - 1/2 inch piece Garlic cloves - 5 Cashew nuts - 5 Water - to grind

HOW TO MAKE BROCCOLI GRAVY

1. Wash the broccoli, drain the water and set aside. 
2. In a mixie jar, grind all the ingredients given under “ to grind ‘' to a smooth paste. Set aside.
3. Heat oil in a cooker. Add bayleaf, cardamom. Add chopped onion and saute till transparent. Add turmeric powder, salt and mix well.
4. Add tomato paste and saute for a minute. Add parboiled broccoli, required water and garam masala powder.
5. Pressure cook in low flame for one whistle and open the cooker after the steam is released.
6. Boil if the gravy is too watery. Garnish with coriander leaves and serve hot with rice adding a few drops of ghee. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash the broccoli florets. Drain the excess water and set aside. In a mixie jar, grind all the ingredients given under “to grind” to a smooth paste. Keep it aside. Heat oil in a pressure cooker. Add bay leaf, cardamom. Add chopped onion, saute till transparent. Add turmeric powder, salt and mix well. Add the ground tomato paste and saute well. Add parboiled broccoli, required water and garam masala powder. Mix well. Pressure cook everything in low flame for one whistle and open the cooker after the steam is released. Check the consistency. Boil for few minutes if the gravy is too watery. Garnish with coriander leaves. Serve hot with rice adding some ghee. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. For variations, you can saute all the ingredients given under “ to grind” in oil before grinding. It gives a different flavor and taste to the kuzhambu. You can use cauliflower, potato or brinjal in place of broccoli.

  
  Try this easy, yummy Broccoli gravy for rice and enjoy !

 

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Karupatti Paniyaram | Palm Jaggery Sweet Paniyaram

I made this easy, healthy and a traditional sweet paniyaram recipe - Karupatti paniyaram / Palm jaggery sweet paniyaram on New year day. Usually I make sweet paniyaram and Kara paniyaram recipe in two ways. One with leftover idli dosa batter and the other one is my MIL’s recipe that is prepared with a special batter ground using rice and dals.

To make this sweet paniyaram recipe, I prepared a separate batter with idli rice, raw rice and urad dal. You can also use our regular idli dosa batter instead. Lets see how to make sweet paniyaram with palm jaggery / Karupatti paniyaram recipe with step by step pictures and video.

Sweet Paniyaram recipe | Karupatti paniyaram recipe

Sweet Paniyaram recipe | Karupatti paniyaram recipe

 

Cuisine: South Indian

Category: Sweets

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For paniyaram batter Idli rice - 1.5 cups Raw rice - 1/2 cup Urad dal - 1/3 cup Methi seeds - 1/4 tsp Salt and water - as needed For Sweet Paniyaram Paniyaram batter - 2 cups Powdered Palm jaggery / Karupatti - 1/2 cup Cardamom - 2 Grated coconut - 1/4 cup Ghee - to make paniyaram

HOW TO MAKE KARUPATTI PANIYARAM / PALM JAGGERY PANIYARAM

1. Wash and soak rice, urad dal, methi seeds for 2 hours.
2. Grind smooth adding required water and salt. Ferment the batter overnight.
3. The next morning, take 2 cups of batter in a vessel.
4. Add the melted, filtered palm jaggery water, grated coconut, cardamom powder. Mix well.
5. Heat a paniyaram pan adding tsp of ghee in each hole. Pour the batter.
6. Cover and cook in low flame. Flip and cook the other side too.
7. Remove and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak the idli rice, raw rice, urad dal and methi seeds together in a bowl for 2 hours. Grind to a smooth paste adding required water and salt. Batter should be thick not watery. Collect in a vessel. Close the bowl with a lid and ferment it overnight. The next morning batter would have raised well. Mix well and take 2 cups of batter in a separate vessel. Take powdered palm jaggery / Karupatti in a bowl. Add little water and melt it to make a syrup. Filter the impurities and add to the batter. Add grated coconut, cardamom powder and mix well. Make sure batter is not watery. Heat a paniyaram pan. Pour a tsp of ghee in each hole. Pour the batter and cover cook till done. Open the lid and flip the other side. Cook well and remove in a plate. Serve hot. Enjoy ! Note : You can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion, green chilli, ginger, curry leaves, coriander leave and temper with mustard seeds, uard dal and hing to the batter. Please check the final picture with both and sweet and spicy paniyaram.

Note

Adjust the sweetness as per your taste. Do not skip coconut and cardamom powder. Use ghee for making this paniyaram. It makes the paniyaram rich and flavourful.

Try this easy and healthy Sweet Karupatti paniyaram. You will love it.

 

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Palak Keerai Masiyal | Pasalai Keerai masiyal without Dal | Spinach Masiyal

Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.

Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.

Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.

 

Palak keerai masiyal recipe

Palak keerai masiyal recipe | Pasalai keerai kadayal recipe

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Pasalai keerai /Spinach - 2 cups Green chilli - 1 Turmeric powder - 1/4 tsp Sugar - a pinch Salt - as needed To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Hing – a pinch Big onion or small onion - 1 or 10 Garlic cloves - 5 (finely chopped)

HOW TO MAKE PASALAI KEERAI MASIYAL

1. Wash and chop palak leaves roughly.
2. Cook it with green chilli, turmeric powder, sugar and salt.
3. Cool down and grind to a smooth paste.
4. Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
5. Saute onion, garlic cloves till transparent. 
6. Add to palak and mix well. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai. Cool down the mixture and grind to a smooth paste.  Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing.  Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !

Note

Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color. Adjust the quantity of green chilli as per your taste.

Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.

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Snake Gourd Kootu Without Coconut | Pudalangai kadayal without dal | Pudalangai kootu

Here is a super easy and one pot Snake gourd kootu without dal and coconut. You can call it as Pudalangai kadayal too. Its a very simple recipe that can be prepared directly in a pressure cooker. Working women and bachelors can make this side dish for rice quickly under 15 minutes. Not just a side dish, we can mix it with plain rice adding few drops of ghee. It tastes great !

Just add in chopped snake gourd, tomato, onion, ginger, garlic, sambar powder, salt and pressure cook it for one whistle.  Mash it well and temper in ghee. Voila, Snake gourd kootu is done. You can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice.

Friends, do try this one pot Snake gourd kootu / Pudalangai kadayal in a pressure cooker easily and enjoy with rice. You will love it for sure.

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal 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 pressure cook Snake gourd - 1 Medium sized Ripe tomato - 2 (finely chopped) Big onion - 1 (finely chopped) Ginger - 1 inch piece (finely chopped) Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Coriander powder – 1/2 tsp Salt & water - as needed To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/4 tsp Hing - 1/2 tsp Curry leaves – few Red chilli – 1 Coriander leaves - to garnish

HOW TO MAKE PUDALANGAI KOOTU WITHOUT COCONUT AND DAL

1. Wash and peel the skin of Snake gourd. Chop finely and set aside.
2. Wash and chop onion, tomato, garlic, ginger and set aside.
3. In a pressure cooker base, take the chopped snake gourd, onion, tomato, ginger, garlic, sambar powder, coriander powder, salt and water.
4. Pressure cook in high flame for 2 whistles and switch off the flame.
5. Open the cooker after the steam is released naturally. Drain the excess water and reserve it.
6. Mash the cooked snake gourd mixture to a coarse paste. No need to grind. Add the drained water. Mix and boil if watery.
7. Temper mustard seeds, cumin, hing, curry leaves and red chilli. Add to the kootu. Garnish with coriander leaves.
8. Serve hot with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Snake gourd. Chop finely and set aside. Wash and chop onion, tomato, garlic, ginger and set aside. In a pressure cooker base, take the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt and required water. Pressure cook in high flame for 2 whistles. Switch off the flame and let the pressure release naturally. Open the cooker and drain the excess water. Reserve the water.  Mash the cooked snake gourd mixture coarsely. Add the drained water. Heat ghee in a mini kadai and splutter mustard seeds, urad dal, cumin seeds, red chilli, curry leaves and hing. Add to the mashed snake gourd mixture. Check the consistency of kootu and boil if its too watery. Garnish with chopped coriander leaves. Serve hot with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. You can use the same recipe and replace snake gourd with ridge gourd.

Easy and yummy, one pot Snake gourd kootu without coconut and dal is ready to serve with rice. 

Enjoy !

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