Cold winter days are making me crave for more comfort foods. This is one of the foods that I love to eat on a lazy day with saadham and paruppu (Rice and lentils) and dollop of freshly made ghee. I made this Chow-chow Carrot kootu, but again it is one of those recipes that can take in any vegetable that you have in hand. I chose these two vegetables, because those are the only ones I had in my refrigerator. That reminds me, I have to go vegetable shopping soon. But before that, here’s the recipe.
Preparation time – 10 mins
Cooking time – 40 mins
Difficulty level – easy
Ingredients – serves 4
- Chow – chow/ Chayote squash/Bangalore kathirikkai – 2 (chopped into small cubes)
- Carrot – 3 (chopped into small cubes)
- Payatham paruppu (green gram dhal) – 1/3rd of cup
- Coconut – 1/4th cup (grated)
- Green chilies – 2 or 3
- Cumin seeds – 1 tsp
- Raw rice – 1 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Sugar – 1 tsp (optional)
To season –
- Mustard seeds – 1 tsp
- Urad dal/ black gram dhal – 1 tsp
- Dry red chilies – 2
- Asafetida – ½ tsp
- Curry leaves – few
- Oil (preferably coconut oil) – 1 tsp
- Chop the vegetables and place them in a pot with the payatham paruppu and add enough water to cover them. Add turmeric powder and cook it until tender.
- Now add the salt and let it cook for 5 more minutes. Add the salt only after the vegetables and dhal has cooked. If you add the salt before, it takes longer to cook.
- Meanwhile, grind together coconut, cumin seeds, green chilies and rice into a smooth paste adding little water.
- Once the vegetable and dhal are cooked, add the ground paste and let it come to a boil. Simmer for about 10 more minutes till the kootu has reached the desired consistency.
- Seasoning – Heat oil in a small pan and add all the ingredients listed under the seasoning. Add this to the Simmering kootu and mix well.
- Serve chow-chow carrot kootu hot with rice. Also goes well with chapatti or dosai.
Notes and Observations –
- Any vegetable can be added to the kootu.
- Do not add too much water when cooking the vegetable. Just add enough water to cover the vegetables, otherwise the kootu might be too watery in consistency.
- The rice in the ground mixture is to thicken the kootu. If you forget to add it, you could dissolve a tsp of rice flour in about a tbsp of water and add it to the kootu when it is simmering at the end.
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