Sunday, February 2, 2014

Chow Chow Kadalai Paruppu Kootu/Chayote Lentil Stew

Last week, I had posted a question on my Facebook Page as to what recipes readers would like to seed here on Palakkad Chamyal. I got a good number of responses for it. It gave me an idea of is expected. I will try my level best to post the requested recipes as soon as possible. 
This Chow Chow kootu was one of the recipes suggested. So I decided to start off with it. This kootu is really simple and the whole thing can come together in 30 minutes time from the chopping to the final tempering. It is a mild dish, where the chow chow or Chayote is cooked with lentils and then simmered in a coconut paste. It goes well as an accompaniment with rice and Sambar/Rasam. You could serve alongside rotis too.

What you’ll need
  1. Chow Chow – 2, big, about 3.5 to 4 Cup when cut into small cubes
  2. Kadalai Paruppu/Channa Dal – ½ cup
  3. Turmeric Powder – ¼ tsp
  4. Salt to taste

To Grind
  1. Scraped Fresh Coconut – ½ cup
  2. Green Chilly – 1
  3. Cumin Seeds/Jeera – 1 tsp

For Tempering
  1. Coconut Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Split Urad Dal – 1 tsp
  4. Curry Leaves – few

  1. Wash, peel and chop the chow chow/Bangalore kathrikkai/Chayote into small cubes.
  2. In a small pressure cooker, add the kadala paruppu at the bottom add water to the level that it just covers the kadala paruppu.
  3. Add the chow chow pieces over the paruppu and also add turmeric powder.
  4. Close the cooker and cook for 2 to 3 whistles.
  5. In the meanwhile, grind the ingredients mentioned under “to grind” into a paste by adding little water. Do not add too much water while grinding.
  6. Once the cooker cools down, open and keep on heat again.
  7. Add salt to taste and let it come to a boil, then add the ground coconut mixture and give a mix taking care not to break the pieces.
  8. Let this just start boiling. Remove from heat.
  9. Heat a small frying pan with coconut oil, add mustard seeds, once they start crackling add the urad dal and fry till the dal turns golden. Remove from heat and add the curry leaves.
  10. Pour this tempering over the kootu and mix well.

Serve warm with plain rice, and Sambar/Rasam/Vatha Kuzhambu

  1. You can cook the chow chow and dal on the stove top in a vessel too, but I prefer to pressure cook as it reduces time. Take care not to add too much water while pressure cooking.
  2. If you feel that there is lot of water, just boil, the pieces without lid, for 5 mins on high heat, or you could add ½ tsp of raw rice while grinding the coconut mixture.
  3. My mother usually adds a little bit of jaggery to all the kootu. It is optional, I have not added.


chikkus Kitchen said...

simple and delicious kootu ...yumm

Tanya Desigan said...

hi kaveri,
Tasty and healthy side.. My mom used to give this for chapati...

Glad to meet you through blogging...

nandoos Kitchen said...

Lovely healthy kootu.

Veena Theagarajan said...

simple and comforting kootu

Laxmi Priya said...

comfort food.. my fav.. looks too good.. like its color.. inviting.. :)

The Yogi Vegetarian said...

That looks yummy- I love chow chow- will try this for sure, thanks :)

Chitra Ganapathy said...

I make the same adding moong dal.channa dal is a nice variation.will try sometime!

Rani Acharyulu said...

Lovely coclorful kootu looks inviting and delicious too

Nagashree said...

Looks mouth watering, love the vegetable and preparation.

Vimitha Anand said...

Love it with rasam saadam

Sangeetha M said...

One of my favorite comfort food, love it with curd rice & potato fav combo :)

Sona S said...

Chow chow kootu looks delicious.. Lovely clicks!!

Anu s kitchendelights said...

Hi, that looks healthy and comfort food. loved your new blog background.

Krish Lakshminarayanan said...

Evalo naalaachchO idellam caaputtu. Thanks Kavery, we will try it.

Krish Lakshminarayanan said...

nalla irukku koottu paakkirattuku. Will try it..

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