A healthy and easy kootu recipe for this winter season. During my college days, I learnt this recipe from Aval Vikatan supplement book. After so many years, I made this kootu for lunch. Today's kootu recipe is different with pepper flavour. It tastes good with sambar, rasam, coconut rice, jeera rice and also for roti.
When buying chow chow, choose the ones which have even green on the outside. Also slightly press them with your nail and if it is dry then it is not a very fresh chow chow. The skin on the sides and bottom of the chow chow will be difficult to peel, so try to use a sharp knife or a potato peeler to remove the skin completely.
Moong dal adds an excellent consistency to the chow chow kootu. You can also replace it with toor dal or the combination of moong dal and toor dal. As I told you before, do not pressure cook chow chow because you will lose the beautiful colour and texture in the kootu.
Black pepper, cumin, red chilli, urid dal, curry leaves and fresh coconut make the base for the kootu. Use prescribed pepper and red chilli for medium spicy kootu and add more if you want kootu spicier. I have added urid dal for thickening the kootu. You can also skip urid dal and replace it with little raw rice or rice flour.
Similar Kootu Recipes
- Bottle Gourd Kootu - Suraikkai Kootu
- Snake Gourd Kootu - Pudalangai Kootu
- Cabbage Potato Kootu
- White Pumpkin (Ash gourd) Kootu
- Raw Papaya Kootu
- Yellow Pumpkin Kootu
- Chayote - Chow Chow Kootu
- Paruppu Keerai kootu
- Manathakkali Keerai kootu
- Ridge Gourd Kootu - Peerkangai Kootu
- Beetroot Kootu
- Bajji Milagai Kootu
Chow Chow Poricha Kootu - Chayote Kootu Recipe Details
- 2 medium chow chow (chayote)
- 1 cup cooked moong dal
- 1/4 tsp turmeric powder
- 1/4 cup coconut
- 1/2 tsp split urid dal
- 1 tsp pepper
- 1/2 tsp cumin
- 1 red chilly
- few curry leaves
- 1 tsp mustard and urid dal
- 2 tbsp coconut oil
- salt to taste
Wash and peel the outer skin of the chow chow with a peeler. Remove the seeds. Cut into small cubes.
In a small fry pan add 1/2 tsp coconut oil. Add urid dal, black pepper and cumin. Roast till they turn golden and add red chilly and few curry leaves. Add the coconut mix well. Turn off the heat and roast the coconut in the pan heat.Allow the roasted ingredients to cool down and grind it to a semi fine paste.
Take a heavy bottomed vessel or kadai and add the chopped chow chow along with turmeric powder. Add 1/2 cup water and close it with a lid. Cook the vegetable on medium heat. Stir in between for even cooking.
Once the chow chow turns soft, add required salt, cooked moong dal and ground coconut mixture. Rinse the mixer jar with 1/2 cup water and add it to the kootu. Adjust the water according to your consistency. Simmer the kootu until the raw smell goes off and the kootu gets a thick consistency. Turn off the heat.
Heat coconut oil in a pan and add mustard,urid dal and few fresh curry leaves. Once the mustard seeds pop and the urid dal turns golden brown add it to the hot kootu. Mix well.
Enjoy the kootu with warm rice and kuzhambu of your choice.