Monday, March 21, 2011

Chow chow kootu/ vegetable pear curry/ chayote dhal

  Chayote is lightly cooked to retain the crisp flavor. Raw chayote can be added to salads or salsas. Whether raw or cooked, chayote is a good source of amino acids and vitamin C. This kootu is enriched with coconut and spices.

Serves up to 3-4 people
Preparation time: 40 minutes


1 chow chow
1 small onion 
4 cloves of garlic
3/4 cup of toor dhal
1/2 tsp of turmeric
1 tsp of cumin powder
1 tbsp of oil
salt as required


1/2 tsp of urad dhal
1/2 tsp of mustard
1 dried  red chilly
1 sprig of curry leaves 


3 green chillies
2 tbsp of grated coconut
1 tbsp of cumin seeds


1.Pressure cook toor dhal with 1/4 tsp of turmeric and 2 cups of water. Grind the ingredients mentioned under grinding in to a coarse paste.
2. Chop the chow chow in to half inch cubes. Heat the oil in the skillet and add the seasoning. Once the mustard sputters, add chopped onions and garlic. Saute for 2-3 minutes. 
3.Add the chopped chow chow and saute well for 5 minutes. Add the remaining turmeric, cumin powder, coarse paste, salt and cooked toor dhal.
4.Close the lid and cook for 15 minutes. Once the vegetable is cooked, chow chow kootu is ready. Serve with rice.

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