Wednesday, October 7, 2009

Chow chow / Bangalore kathrikai/ chayote kuttu

Chow chow - 1
Chana dal (bengal gram dal) -1 Tblsp
Moong dal - 1 Tblsp
Coconut Grated fresh -1/2 cup
Urad dal - 1 tsp
Jeera -1 tsp
Black peppercorns - 1 tsp

Whole red chillies - 2-3
Curry leaves - few
Salt - as required
Ghee -2 tsps for seasoning
Hing -1/4 tsp
Coriander leaves for garnishing

Peel the skin of chow chow and cut into small pieces and wash thoroughly.
Take a vessel put the cut pieces and chana dal and moong dal as indicated above in the ingredients and pour some water in the vessel and keep it in the cooker to cook for approximately 20 minutes.
Take a kadai dry roast the urad dal, pepper corns, jeera and red chillies and wet grind with fresh grated coconut.
After the vegetable is cooked in the cooker remove it and mix it with the ground masala, a pinch of turmeric, curry leaves thoroughly.
Now keep it on fire just for 5 minutes and keep mixing and stirring.
Now remove from fire and garnish with coriander leaves and season in a little ghee with mustard
seeds urad dhal and hing.

Now the chow chow kootu is ready to be eaten either with rice and ghee or as a side dish for chappathi.