Chow Chow Kootu Recipe | No onion no garlic recipe
Chow chow kootu recipe is a South Indian stew made with chow chow or chayote squash, bengaluru vankaya as we call in Telugu. It is mostly available in Southern parts of India. Mildly tasted chow chow Kootu serves well with hot piping rice and a drop ghee. Or it is best accompanied with idli too.
Ingredients
- 1 cup Chow chow pieces
- Salt to taste
- 1 tsp turmeric powder
- lemon size tamarind
- 1 cup Toor dal
- 2 tbsp Fresh Coconut
- 1 and 1/2 tbsp Coriander Seeds
- 4 to 5 Red Chillis
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 4 to 5 Curry Leaves
- 2 Red Chillis
- 1 tsp Asafoetida
Instructions
- Soak tamarind for half an hour.
- Extract the juice out of it and keep aside.
- Pressure cook dal for 3 to 4 whistles. Keep it aside.
- In a mixer grinder add coconut, coriander seeds and red chillis.
- Make a smooth paste of it. Keep it aside.
- In a pressure cooker add chow chow pieces, salt and turmeric powder.
- Pressure cook them for 3 whistles.
- Once it cooled open the lid and add tamarind juice,
- Mix it and let it cook for a while.
- Then add the above made paste and toor dal.
- Mix it well and allow it to cook for 5 to 10 minutes.
- Heat 1 tbsp oil in another pan and mustard seeds, cumin seeds, red chillis and curry leaves.
- Add asafoetida and let them splutter.
- Add the tadka to the kootu and let it cook for another 5 to 10 minutes.
- Serve chow chow kootu with rice or idli, as you wish.
Notes
While cutting the chow chow apply little oil to avoid jumping the vegetable off the hand.
Pressure cook the vegetable and toor dal separately.
Add tamarind juice only after cooking the vegetable.