Chow Chow and Carrot Kootu Recipe
Description:
Chow Chow and Carrot Kootu is a classic South Indian dish that beautifully pairs with both rotis and steamed rice. The dish is known for its perfect balance of flavors: the mild sweetness from the carrots, the freshness from the chayote, and the subtle spice from green chilies create a comforting and wholesome dish. With a blend of fresh coconut, cumin, and mustard seeds, this kootu is a nourishing addition to any meal, making it an ideal choice for lunch.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chayote (chow chow), cut into cubes | 2 Chayotes |
| Carrot (Gajjar), cut into cubes | 1 Carrot |
| Turmeric powder (Haldi) | Pinch |
| Salt | To taste |
| To Grind into a Smooth Paste | |
| Rice (raw), soaked | 1 teaspoon |
| Chana dal (Bengal Gram Dal), soaked | 1 teaspoon |
| Fresh coconut, grated | 2-3 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green chili | 1 Green Chili |
| To Temper | |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Dry red chili | 1 Dry Red Chili |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Instructions
-
Grind the Paste:
To begin making Chow Chow and Carrot Kootu, place the soaked rice, chana dal, grated fresh coconut, cumin seeds, and green chili into a blender or food processor. Grind everything into a smooth paste and set it aside. -
Cook the Vegetables:
Heat a wide pan on medium flame. Add the chopped chayote (chow chow) and carrot along with a pinch of turmeric powder and salt. Pour in 2 cups of water and cook the vegetables until they are tender but still firm, which should take around 10-12 minutes. -
Add the Ground Paste:
Once the vegetables are cooked, add the smooth paste you prepared earlier to the pan. Stir well to incorporate, then simmer for another 2-3 minutes until the kootu thickens to your desired consistency. If the mixture is too thick, you can add a little water to adjust the texture. Allow it to come to a gentle boil, then turn off the heat. -
Temper the Kootu:
In a small tadka (tempering) pan, heat the oil. Add the mustard seeds and white urad dal and let them splutter. Once they start to pop, add the curry leaves and dry red chili. Saute for a minute until the spices release their aroma. Pour this tempering over the kootu and give it a final stir. -
Serve:
Serve your Chow Chow and Carrot Kootu hot with soft rotis, steamed rice, or as part of a traditional South Indian lunch. For a complete meal, pair it with Vengayam Thakali Kuzhambu, Beans Poriyal, and some crispy rice crackers for a fulfilling Tamil Saapad experience.
Nutritional Information (Approximate per serving)
| Nutrient | Value per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
| Fat | 4 g |
| Sodium | 250 mg |
This delicious Chow Chow and Carrot Kootu makes for a simple, yet satisfying dish perfect for a wholesome South Indian meal. Rich in fiber and nutrients, it’s a great choice for vegetarians and anyone looking for a healthy lunch option. The vibrant flavors and comforting texture of this dish will surely be a hit at your dining table!
