VIRUNDHOMBAL

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...

(Chayote with moong dal and coconut paste) - This is my mother's recipe. She always cooks the vegetables either by steaming the vegetables or by boiling them in a separate deep vessel with less water. She doesn't like the pressure cooking the vegetables as they lose its colour and the texture. Now  I'm also  following her way of cooking the vegetables. In this kootu  the chow chows retain its texture and the colour. This kootu is a perfect side dish for rasam, pulikuzhambu and also for rotis. Checkout my other kootu recipes Yellow pumpkin kootu White pumpkin kootu Raw papaya kootu Manathakkali keerai kootu Paruppu keerai kootu