Chow Chow Poricha Kootu Recipe
Chow Chow Poricha Kootu is a comforting and flavorful dish from Tamil Nadu, combining the mild sweetness of chow chow (chayote squash) with creamy yellow moong dal and a delicious blend of coconut and spices. Perfect for a wholesome lunch, this vegetarian recipe pairs wonderfully with steamed rice, tomato rasam, and crispy appalams. Let’s dive into this step-by-step recipe to bring a taste of South Indian tradition to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow Chow (Chayote Squash), chopped | 300 grams |
| Yellow Moong Dal, cooked | 1/2 cup |
| Turmeric Powder | 1/4 tsp |
| Coconut, grated | 1/2 cup |
| Dry Red Chilies | 4 |
| Cumin Seeds | 1 tsp |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Mustard Seeds (Rai) | 1/4 tsp |
| Oil | 1 tsp |
| White Urad Dal | 1 tsp |
| Chana Dal | 1 tsp |
Preparation and Cooking Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Servings
This recipe serves 4 people.
Cuisine and Course
| Cuisine | Tamil Nadu |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
Nutritional Information (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 140 kcal |
| Protein | 5 g |
| Fat | 4 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Instructions
Step 1: Cook the Moong Dal
- Wash the yellow moong dal thoroughly.
- In a pressure cooker, add the moong dal, 2 cups of water, and 1/4 tsp turmeric powder.
- Cook the dal for 3 whistles on medium heat. Turn off the heat and let the pressure release naturally.
- Open the cooker and whisk the dal until smooth. Set aside.
Step 2: Steam the Chow Chow
- Peel the chow chow and chop it into small cubes.
- Steam the chopped chow chow until soft but not mushy. This can be done in a steamer or using a pressure cooker for 1 whistle. Set aside.
Step 3: Prepare the Coconut Spice Paste
- In a blender, add the grated coconut, dry red chilies, cumin seeds, and a few curry leaves.
- Grind the mixture into a smooth paste using a small amount of warm water. Set aside.
Step 4: Temper the Spices
- Heat 1 tsp oil in a heavy-bottomed pan or kadai over medium heat.
- Add mustard seeds and let them splutter.
- Add the chana dal and white urad dal, stirring until they turn golden brown.
- Toss in the curry leaves and let them sizzle.
Step 5: Combine and Simmer
- Add the cooked moong dal to the pan, followed by the steamed chow chow.
- Stir in the prepared coconut spice paste and mix well.
- Adjust the consistency by adding a little water if needed.
- Season with salt to taste and let the kootu simmer for 3-4 minutes on low heat.
Step 6: Serve Hot
- Transfer the Chow Chow Poricha Kootu to a serving bowl.
- Pair it with steamed rice, tomato rasam, and crispy papads or vathal for a delightful meal.
Serving Suggestions
- Chow Chow Poricha Kootu is a perfect side dish for a South Indian lunch spread.
- Serve it with hot rice, ghee, and tangy tomato rasam for a complete meal.
- Add a side of pickle or papad for extra crunch and flavor.
Pro Tips
- Consistency: Adjust the thickness of the kootu as per your preference. Add water sparingly to maintain a semi-thick consistency.
- Coconut Paste: Grinding the coconut with warm water ensures a smooth texture for the spice paste.
- Spices: You can add a pinch of asafoetida (hing) during tempering for enhanced flavor.
Enjoy this wholesome and aromatic Chow Chow Poricha Kootu recipe, and let it bring warmth and comfort to your dining table!
