Kootu is a type of dish which I always prefer to have. Kootu is good for our stomach as the preparation consumes only less oil i.e; oil only for tempering.
Chow chow vegetable can be used for making kootu, sambar and kurmas too. I made this kootu using channa dal so this one will be different from the moong dal kootu.
Prep time 10 mins
2 small Chow chow ( or 1 big)
1/4 cup Bengal Gram (Channa Dal)
1 tsp Chilly Powder
1/8 tsp Turmeric Powder
As per taste Salt
To Grind
1/4 cup Coconut Grated
1/2 tsp Cumin Seeds
To Temper
1 tsp Oil
1 tsp Mustard seeds
2-3 nos Small Onion Chopped
1 spring Curry Leaves
Procedure
1. First cube the chow chow after removing the skin. Then in a vessel put the cubed chow chow and add the water until the chow chow dips in and then turmeric powder. Boil it to cook.
2. Meantime cook the channa dal for 3 whistles in pressure cooker. And coarsely grind the ingredients under to grind.When the chow chow is half cooked (takes nearly 10 minutes), add the cooked channa dal, grind-ed paste, chilly powder and salt. Put it in medium flame
3. Wait for the chow chow to get fully cooked and the water absorbed completely. Switch off and keep aside for tempering the dish.
- Instead of channa dal you can also cook using moong dal. Channa dal will be a bit more dry than moong dal kootu.
- We can also pressure cook chow chow for 2 whistles instead of boiling.