Chow Chow and Carrot Kootu Recipe
A creamy coconut and dal curry ground with aromatic coriander leaves, spicy green chilli and cumin seeds that is rightly paired with carrot and chow chow chunks.
Chow Chow And Carrot Kootu is a classic kootu recipe which perfectly goes well with rotis as well as steamed rice. The mild sweetness from the carrots, spiciness from the green chillies balances out the whole dish.
Serve the Chow Chow And Carrot Kootu (Chayote Squash And Carrot Curry) Recipe with rotis or with Steamed Rice, Vengayam Thakali Kuzhambu, Beans Poriyal and Rice crackers to make an elaborate Tamil Saapad lunch menu on a weekend.
Here are few more Kootu recipes which you can try at at your home.
30 M
20 M
50 M
4 Servings
Ingredients
- 2 Chayote , cut into cubes
- 1 Carrot (Gajjar) , cut into cubes
- pinch Turmeric powder (Haldi)
- Salt , to taste To grind into a smooth paste
- 1 teaspoon Rice , raw, soaked
- 1 teaspoon Chana dal (Bengal Gram Dal) , soaked
- 2-3 tablespoons Fresh coconut , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli To temper
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 Dry Red Chilli
How to make Chow Chow and Carrot Kootu Recipe
To begin making Chow Chow And Carrot Kootu Recipe, grind the ingredients mentioned in the to grind table to a smooth paste using a mixer or hand blender and keep aside.
Heat a wide , add the bite sized cut cubes of chowchow, carrot, a pinch of turmeric powder, salt and 2 cups of water and cook until the vegetables are firmly cooked.
Once the vegetables are cooked, add the ground spice paste to the pan and simmer for 2-3 minutes till the kootu thickens.
Add water at this stage, if the kootu is too thick. bring it to a boil and switch off the flame.
In another tadka pan, heat oil, add the mustard seeds and urad dal and let it splutter.
Add the curry leaves and dry red chilli saute for a minute and add this tempering to the kootu prepared.
Serve the Chow Chow And Carrot Kootu Recipe with rotis or with Steamed Rice, Vengayam Thakali Kuzhambu, Beans Poriyal and Rice crackers to make an elaborate Tamil Saapad lunch menu on a weekend.
