Chow Chow Poricha Kootu Recipe
Delicious gravy made with moong lentils, ground coconut, cumin, yogurt and curry leaves.
Chow Chow Kootu is made from a white squash called chow chow. It is combined with moong lentils, ground coconut, cumin, yogurt and curry leaves to form its delicious gravy base. The taste is fantastic and goes well with hot phulkas or Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) and steamed hot rice. So enjoy cooking this delicate preparation of a chow chow kotu, which is simple and delicious and makes a one dish healthy meal. Alternate vegetables that can be used are chayote squash, bottle gourd, white pumpkin.
Here are few more recipes to make with chayote/chow chow :
Note: You can add many vegetables to this and make it even more nutritious. Also, do not boil the mixture too much. Boiling the coconut a little too much can release unwanted fat. I would suggest you give this mixture a boil just before heating, until then just stir in all the ingredients and keep aside.
- 300 grams Chayote , diced
- 1/2 cup Green Moong Dal (Split) , cooked
- 1/4 teaspoon Turmeric powder (Haldi) Ingredients to be ground
- 1/2 cup Fresh coconut
- 4 Dry red chillies
- 1 teaspoon Cumin seeds (Jeera)
- Curry leaves
- Salt , to taste Ingredients for seasoning
- 1 sprig Curry leaves
- 1/4 teaspoon Mustard seeds
- 1 teaspoon Cooking oil
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
How to make Chow Chow Poricha Kootu Recipe
To begin making the Chow Chow Poricha Kootu Recipe; we will first cook the moong dal lentils with about 2 cups of water in a saucepan or a pressure cooker, along with a 1/4 teaspoon of turmeric powder.
Once cooked completely, whisk it using a fork. See Video recipe of of to cook lentils in a pressure cooker
Steam the chow-chow, by adding just a little salt, until tender and cooked.
Grind together the grated coconut, cumin seeds, curry leaves and the red chilli into a smooth paste. Use warm water for grinding, this will help the coconut blend well with the chillies.
Heat oil in a heavy bottomed pan; add the mustard seeds, bengal gram and halved white urad dal and allow them to crackle. Allow the dal to roast well until lightly browned.
Stir in the cooked lentils, the cooked vegetables and curry leaves and sauté for a few minutes. Add a little water to adjust the consistency of the chow chow Poricha Kootu. Check the salt levels and adjust to suit your taste.
Serve the Mixed Vegetable Poricha Kootu along with steamed rice and Vathal Kozhambu or with hot phulkas or Spicy Potato Roast Recipe (Urulaikizhangu Poriyal).
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