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...
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