Chow chow kootu recipe
Ingredients
- 2 cups chow chow cut into small cubes
- 1/2 cup channa dal / Bengal gram / kadala paruppu
Grind Together:
- 1/2 cup grated coconut
- A pinch of turmeric
- 1 tsp jeera / cumin seeds
- 1/2 tsp red chilli powder
- 1 green chilli optional
- Salt to taste
For Tempering:
- 2 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/2 tsp urad dal optional
- A generous pinch of hing / asafoetida
- A few curry leaves
Instructions
- Wash and soak the Bengal gram
- Add to the cut, cleaned chow chow
- Add 4 cups water and bring to a boil
- 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)
- Add salt
- While the chow chow and Bengal gram cooks, grind the ingredients under "grind together" with a bit of added water
- Add to the cooked chow chow mixture
- Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency
- Heat oil for tempering and add ingredients in the order given
- Once the mustard seeds pop and the urad dal turns brown (if using) dunk everything into the kootu mixture and mix well
- Adjust salt
- Serve hot with rice and kuzhambu of choice