🇮🇳 Indian Vegetarian

Kongu Ghee Roast Chow Chow

Name: Kongu Ghee Roast Chow Chow
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 6 Dried Red Chilies; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Yam; 1 tsp Fennel Seeds

🇮🇳 Indian

Kongu kitchens keep their chow chow ghee roast close to the chest — this version follows the house rules: slow masala, honest heat. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Dried Red Chilies6
Ground Coriander1 tsp
Red Chili Powder1 tsp
Yam250 g, chopped
Fennel Seeds1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the ghee in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Roast the Byadgi chilies with the spices and ghee until the oil paints the pan brick-red — Mangalore's signature.
6
Add the yam, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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Watch how it's made

Video: Goat Dry Roast | Mutton Varuval Chettinad | Mutton Sukka Instant Pot | Dry Gosht Fry | Goat Fry · on YouTube