Chow Chow Kootu is my all time favorite, Amma makes this every fortnight along with a tangy curry like Kara Kuzhambhu or Pavakkai Puli Kuzhambhu. I love to mix this along with rice and snack with some papad. A rich and filling kootu with loads of vegetables and a good dose of coconut makes this a satisfying dish. R never used to like Kootu and he used to keep a long face but not anymore, since I have done the honors to bring some good tasting food into his life :p well I can say so right?. This chow chow kootu was clicked back home when Amma made it, somehow her consistency and the taste of the dish really varies from how I make it. Hmm I think it does take experience to get the perfect taste.
CHOW CHOW KOOTU RECIPE
Recipe Source ~ Amma
Serves ~ 3 generously
Cook & Prep time ~ 30 mins
Serving suggestion ~ white rice, papad and tangy spicy curry
Ingredients
Chow Chow - 1 cup chopped into squares
Moong dal - 3/4 cup, pressure cooked
Shallots - 5 sliced thinly
Tomato - 1 chopped
Turmeric powder - 1/2 tsp
Salt to taste
For Seasoning
Coconut Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Jeera - 1/2 tsp
Dry red chili - 1
To Grind
Shallots - 5
Shredded coconut - 3 tbsp
Green chili - 3
Red chili - 3 (adjust as per spice tolerance)
Jeera -1/2 tsp
Garlic - 3 pods
Curry leaf - few
Method
Pressure cook the dal with turmeric powder in 1 cup of water for 3 whistles. Add the chow chow, shallots and tomato and cook till the chow chow is cooked
well. Add the ground paste and mix well, now add salt and cook till the raw smell goes. Check for salt and spice. Do the seasoning in a small
pan and add to the kootu and stir well. Remove from fire. This kootu must be thick.
Cooks Wisdom
- Adding ghee will enhance flavor but its totally optional, the coconut oil in the recipe gives great flavor
- I love to have this dal thick, this kootu is more of a side dish for rice and any tangy curry