In today’s platter instead of usual kuzhambu and sambar I wanted to replace with kootu. Long time it’s been that I made kootu. More over I had only one chow chow, thought why not I make it today.
It’s easy as well I can dump in some into my kids. They taste subtle and not so heavy and also the vegetable will go into their body. 😛
I am not gona write today about the creation or the origin of the kootu.
It’s a South Indian variety, to be precise I can name them as gravy for better understanding. Grounded with very simple ingredients.
Let’s dive into the recipe.
INGREDIENTS:
Chow chow- 1
Moong dal- 1/2 cup
Turmeric -1/2 teaspoon
Salt – as needed
Asafetida -1/2 teaspoon
Curry leaves
Coconut oil -2 teaspoon
Rice flour- 1 tablespoon
FOR GRINDING:
Grated coconut -2 tablespoon
Red chilies -2 long
Pepper corns-1/4 teaspoon
Cumin seeds- 1 & 1/4 teaspoon
TEMPERING:
Mustard – 3/4th teaspoon
Urad dal -1 teaspoon
Cumin – 1 teaspoon
Red chili – 1/4 piece
METHODOLOGY:
1. Pressure cook moong dal with 4 to 5 whistles. Once it’s done, remove them from cooker mash them well and keep aside. I add a pinch of turmeric to the dal.
2. Dice chow chow after peeling the skin and taking off the seeds in the center. Throw the seed, use the skin as I have mentioned in my previous post if interested.
3. Boil the vegetable by adding turmeric to it and salt too. Let them boil for 7 to 10 minutes.
4. Meanwhile grind the items under the grinding column.
5. Add the dal to the vegetable and then add the grounded paste too.
6. Let it cook for 3 to 4 minutes then add the rice flour to water to make thick paste and add it to the kootu to make the consistency thick.
7. Drizzle curry leaves and coconut oil as mentioned on top of the kootu.
8. Temper the above mentioned items in ghee and add it to the kootu. Mix well.
Serve hot with rice.
You can also use it with Dosa and pessaratu. Even goes well with Rotis.
I DINT TAKE AN INDIVIDUAL PICTURE TODAY FOR THIS. Sorry about it. This is the end result. 👇🏽
The Homemade cooking 