Chow Chow Poricha Kootu Recipe
Description:
Chow Chow Poricha Kootu is a simple and flavorful South Indian dish from Tamil Nadu. The recipe features Chow Chow (also known as chayote) cooked with yellow moong dal, coconut, cumin, curry leaves, and yogurt, creating a delicious and healthy vegetarian dish. This comforting recipe is typically served with rice, paratha, or phulka for a satisfying meal.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow Chow (Chayote), chopped | 300 grams |
| Yellow Moong Dal, cooked | 1/2 cup |
| Turmeric Powder | 1/4 tsp |
| Fresh Coconut | 1/2 cup |
| Dried Red Chilies | 4 |
| Cumin Seeds | 1 tsp |
| Curry Leaves | A few sprigs |
| Salt | To taste |
| Tempering Ingredients: | |
| Curry Leaves | 1 sprig |
| Mustard Seeds (Rai) | 1/4 tsp |
| Oil | 1 tsp |
| White Urad Dal | 1 tsp |
| Chana Dal (Bengal Gram) | 1 tsp |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions
-
Cook Moong Dal:
Begin by washing the yellow moong dal thoroughly. In a pressure cooker, add the dal with 2 cups of water and 1/4 tsp of turmeric powder. Cook for about 3 whistles, then switch off the gas and allow the pressure to release naturally. Once the pressure is released, open the lid, and use a whisk to slightly mash the dal. Set it aside. -
Steam the Chow Chow:
Peel and chop the Chow Chow (chayote) into small pieces. Steam the pieces until they become tender. Once cooked, set them aside. -
Make the Coconut Paste:
In a mixer or blender, combine the fresh coconut, cumin seeds, curry leaves, and dried red chilies. Grind them into a smooth paste, adding a little warm water as needed to achieve a smooth consistency. Set the paste aside. -
Temper the Spices:
Heat oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal, sautéing them until they turn golden and aromatic. Add a sprig of curry leaves for extra flavor. -
Combine Everything:
To the pan, add the cooked moong dal, steamed chow chow, and the freshly ground coconut paste. Add a splash of water if the mixture is too thick, then mix everything well. Cook the mixture on low heat for about 3-4 minutes to allow the flavors to meld together. -
Final Touches:
Add salt to taste and stir well. Once everything is well combined and heated through, remove the dish from the stove. -
Serve:
Chow Chow Poricha Kootu is now ready to be served. Enjoy it with a side of steaming hot rice, tangy tomato rasam, and crispy ilai vadam for a complete and satisfying lunch.
Tips:
- You can adjust the spiciness of the dish by adding more or fewer dried red chilies.
- This dish can also be enjoyed with chapati or paratha for a wholesome meal.
- To enhance the flavor, you can add a spoon of ghee on top before serving.
