Chow Chow Kootu

Some of the south Indian dishes are so simple to make and yet come with all the taste and goodness they can offer. A kootu is one such dish. A great accompaniment with rice and rotis, it comes packed with the wholesomeness of dal, coconut and vegetables.

Chow Chow or Bangalore Kathirikai is one vegetable that can be used to make a kootu. My mom and amma have always used dry red chilies to add spice, but I replaced it with fresh green chilies. The spiciness was much subtler and better!


Here's what you will need:
Chow chow - 1, chopped into small cubes
Moong dal - 1 small cup, pressure cooked along with turmeric powder
Grated fresh coconut - 2 tbsp

Fry the following in a teaspoon of oil and grind along with fresh coconut:
Urud dal - 2 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Green chilie - 2



For the garnish:
Curry leaves - a few
Mustard seeds - 1/4 tsp
Ghee - 1 tsp

In a thick bottomed vessel, boil a cup of water and slip in the chopped chow chow along with salt and a pinch of turmeric powder. Allow to cook until tender.
Add the pressure cooked dal and allow to simmer for a minute.
Add the ground paste and allow to boil on a low flame, stirring occasionally.
Turn off the heat and sprinkle chopped curry leaves.
Heat the ghee, pop mustard seeds and pour this over the curry leaves.
Serve hot with rice - a simple, yet nutritious meal!