Chow Chow Kootu | Chayote Squash Kootu | South Indian Kootu with Bangalore Kathirikkai

Kootu is one of my favourite side dishes. It is a wholesome meal in itself and requires really less effort and time. And luckily my little one also loves it, so I find making them often. Usually I make kootu with any veggies similar to this Pudalangai kootu (Snake Gourd) or this Yellow Pumpkin Kootu (Poosanikai) without coconut. At times I use coconut but do not grind them like in this Vazhaithandu Kootu (Banana stem). For me those recipes are very light on the tummy and the one like this Chow Chow kootu recipe today is a little heavy with coconut and rice flour ground and mixed in. But I like this one too. It also tastes yum and is like the one in restaurants or the ones that they serve in weddings :) 

Recipe Source: Ma

 

I Took: 30 minutes

 

Serves : 2 persons

I Used:

Chow Chow (Chayote) - 1 medium sized one Channa Dal/Moong Dal - ¼ cup Ginger - An inch piece Garlic - 2-3 cloves Turmeric powder - ¼ tsp Salt - As needed

To Grind:

Grated Coconut	-	3-4 tbsp
Red Chilly	-	1 no
Cumin Seeds/Jeerakam	-	½ tsp
Rice Flour	-	1 tsp

To Temper:

Oil	-	1 tbsp
Mustard	-	½ tsp
Urad Dal	-	1 tsp
Red Chilly	-	3 nos
Curry leaves	-	A sprig
Asafoetida	-	2 pinch

The Way:

1. Rinse channa (or moong) dal thoroughly in water. Then soak the dal in water (I took 1.5 cups) for 20-30 minutes. Channa dal pairs well with chow chow but at times I use moong dal too

2. Remove the skin of chow chow (and also the seed in the middle) and dice it and keep aside

3. Add salt & turmeric powder to the soaked dal, diced chow chow, crushed ginger (optional) & crushed garlic (optional) in a pressure cooker. Pressure cook it for 3-4 whistles or until it is done 

4. Alternately you can cook them in a pot as well. If using a pot, make sure you add sufficient water and cook the dal & chow chow. Also take care to see that the water doesn't dry up and leave you with a burnt vessel. However chow chow takes longer to cook. So it's better to use a pressure cooker for faster cooking

5. While the chow chow is getting cooked, take the grated coconut, cumin seeds, red chilly & rice flour in a mixer along with 2-3 tbsps of water and grind it to a smooth paste 

6. Once the chow chow is cooked and the the pressure is released, open the cooker. Add the ground paste to it and give a nice stir

7. If water is less, add enough for your desired consistency. Allow the kootu to boil in low flame

8. Now for the tadka/tempering, heat oil in a tadka pan/kadai

9. Add the mustard seeds. When they splutter, add the urd dal. As it slightly turns colour add the remaining ingredients (red chilly is optional - add to adjust the heat of the kootu) and give a nice stir

10. Add the tadka to the kootu and mix and serve

Tastes awesome with Plain Rice / Rasam Sadam / Kathirikai Kara Kuzhambu / Pavakkai Puli Kuzhambu

Notes:

Instead of boiling the moong dal, you can pressure cook as well. Just about 2 whistles should suffice. 

Cheers,

Chitz

Cherupayar Curry | Green Gram Gravy | Easy Side dish for Puttu

Since I talked quite a lot in my last post, I am in a mood for less talk and more business now ;) So what I am bringing to you today is a very easy side dish for the Puttu, the green gram gravy or the Cherupayar Curry. It is so easy that my entire preparation of puttu and this cherupayar gravy will be ready in less than 45 minutes. And since it is a legume it is quite healthy and makes the puttu-cherupayar combo a wholesome meal giving you carbs as well as protein. The only thing that will consume your time will be grating the coconut. If you have that handy then the rest is a breeze. So shall we see how to make this yummy gravy.. 

 

I Took: 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

 

Serves : 2-3 persons

I Used:

Cherupayar/Green Gram	-	½ cup
Turmeric powder	-	¼ tsp
Salt	-	As Needed
Curry leaves	-	2 sprigs

To Grind:

Grated Coconut	-	½ cup
Cumin Seeds	-	½ tsp
Green Chilly	-	2 nos - slit

To Temper:

Coconut Oil	-	1 tbsp
Shallots	-	6-8 nos - sliced

The Way:

1. Rinse the green gram in water 2-3 times. Then take them in a pressure cooker. Add enough water (around 2-2.5 cups) and salt. Pressure cook them till done. I keep 2-3 whistles in high and 8-10 whistles in sim flame

2. The green gram should be cooked till they turn soft and mushy. If you want to reduce the cooking time then soak the green gram in water overnight or for 3 hours before cooking

3. While the green gram is getting cooked, grind together the grated coconut, green chillies & cumin seeds to a smooth paste along with little water

4. Once the green gram is cooked, allow the pressure to release naturally. Then add the ground paste and turmeric powder and give a nice stir

5. Allow them to cook on simmer for 3-4 minutes till they come together and then switch off the flame

6. Now in another tadka/small pan, heat coconut oil. Add the sliced shallots. Reduce the flame and saute them till they change colour to golden brown. Take care that they are not burnt

7. Once they change colour, switch off flame and add them to the green gram gravy. Add the curry leaves and give a gentle stir

Serve hot with Puttu !

Cheers,

Chitz

Kaya Cherupayar Puzhukku | Ethakka Cherupayar Curry | Kerala Style Green Gram Raw Plantain Mash

My hubby's aunt makes the best puzhukku that I have ever had.. Even if no non vegetarian dishes are there and there is only this puzhukku and some chammanthi and some pappadam, the kanji (rice gruel) sells like hot cakes in the household ;) Actually I started having this puzhukku after marriage only. My mother does not make them. It was the hubby who first made them for me :D But it was the aunt who actually made me fall in love with this dish. You can make it with any veggies, basically tubes like yam, colocassia etc in addition or instead of raw plantain. It tastes just awesome with kanji (rice gruel) and even good with chapathi. You can make it watery or with very less water as per your taste. It's so easy to make and rich in proteins and fibre and makes a wholesome meal with your kanji :)

Recipe Source: Ma

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 3-4 persons

I Used:

Cherupayar/Green Gram	-	½ cup
Kaya/Raw plantain	-	1 no - medium sized - chopped into small cubes
Green Chilly	-	2 nos - slit
Turmeric powder	-	¼ tsp
Salt	-	As Needed
Coconut Oil	-	1 tbsp
Curry leaves	-	2 sprigs

The Way:

1. For making this dish you can use either soaked or un-soaked green mung dal. If you soak for 2 to 3 hours, the cooking time will be little less. I soaked my dal overnight

2. Take the green gram in a pressure cooker.Add chopped raw plantain, slit green chillies, turmeric powder and salt

3. Add about 2 cups of water. If un-soaked dal is used, you may add an extra cup of water as it has to be cooked for 4-5 whistles more

4. Pressure cook them till done. I kept in high flame for 2 whistles and another 4-5 whistles in low flame

5. Once done, allow the pressure to release on it's own. Then open the lid and using a spatula or masher, mash the green gram and plantain very nicely

6. Then add water, as per your preference. If you need a more watery consistency add more water. allow it to come to a boil. And when done, switch off the flame. If you do not want it watery, then skip this step

7. Drizzle the coconut oil on top of the puzhukku and add the curry leaves and give a nice stir

Serve with kanji or chapathi as per your wish :)

Cheers,

Chitz