* Split the green chilis with a knife, rather than chopping them into pieces. Leave the chilis whole in the finished dish - you may either pick them out or chop up, once your plate if desired.
** Break the dried red chilis in half if small, into three if larger. These chilies are not meant to be eaten, but picked out of the dish if they land on your portion.
The Kashmiri Mirch adds quite a bit of heat to this dish and splitting the chilis releases the oils, and some of the seeds, so you will likely find you do not need to eat the cooked chilis!
Make sure you use the Fenugreek Seeds - the leaves have a completely different flavor and are not usually used in Kerala-stye cooking.
Coriander powder is used in the curry, but not the leaves in Kerala-style cooking. However, this is your dish, so feel free to use the leaves as an extra garnish if you wish!
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.