Mix with grated coconut in a heavy bottomed pan or clay pot(man chatty)
Add salt and water and let it boil in a high flame.
Once it begins to boils keep the gas in simmer. And close the lid sauté occasionally.when water completely drains. Put the gas off.
Now this is ready to serve.
If you need more spice you can add more green chillies. Removing the skin is the only difficult job in this preparation but no need to peel completely the red skin it is very much nutritional and with that skin you will not have any gastric problems with chakkakuru