Chow chow kootu recipe
Prep time
Cook time
Total time
Recipe type: Vegetarian Sides
Cuisine: Indian
Serves: 4
  • 2 cups chow chow, cut into small cubes
  • ½ cup channa dal / Bengal gram / kadala paruppu
Grind Together:
  • ½ cup grated coconut
  • A pinch of turmeric
  • 1 tsp jeera / cumin seeds
  • ½ tsp red chilli powder
  • 1 green chilli (optional)
  • Salt to taste
For Tempering:
  • 2 tsp (coconut) oil
  • ¼ tsp mustard seeds
  • ½ tsp urad dal (optional)
  • A generous pinch of hing / asafoetida
  • A few curry leaves
  1. Wash and soak the Bengal gram
  2. Add to the cut, cleaned chow chow
  3. Add 4 cups water and bring to a boil
  4. Add turmeric powder and a few curry leaves and cook on simmer until the chow chow is cooked soft and the Bengal gram is cooked yet firm (about 15-20 mins)
  5. Add salt
  6. While the chow chow and Bengal gram cooks, grind the ingredients under "grind together" with a bit of added water
  7. Add to the cooked chow chow mixture
  8. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency
  9. Heat oil for tempering and add ingredients in the order given
  10. Once the mustard seeds pop and the urad dal turns brown (if using) dunk everything into the kootu mixture and mix well
  11. Adjust salt
  12. Serve hot with rice and kuzhambu of choice
Recipe by Edible Garden at