Chowchow Kadale Paruppu Kootu!!!

Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

Ingredients
Chow Chow/Chayote - 1 no
Kadale Paruppu/Channa Dal - 1/2 cup
Fresh Scraped coconut - 1/2 cup
Green chilli - 1 no(As per your taste)
Turmeric powder - 1/4 tspn

Talipu/Seasoning
Coconut oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/2 tspn
Curry leaves - few

Preparation Method
Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
Grind coconut and green chilli to fine paste with very little water.
When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
Season it with the above mentioned and off the stove.

Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

Notes- - You can also prepare this kootu with Pooshinikayi/White Pumpkin. - You can use any cooking oil instead of coconut oil.

Pachai Payaru and Karamani Sambar

Pachai Payaru (Green gram) and Karamani (Black eyed beans) sambar is very tasty. It is very good for health. Its rich in proteins, so I make sure to use these once a week in my kitchen.

Ingredients

Pachai Payaru - 1 cup

Karamani (Brown or white) - 1cup

Curry leaves - 2 tspns

Oil - 2 tspns

Tamarind - 1 lemon size
Asafotida - 1 pinch

Salt

For masala(grinding)

Coriander seeds (daniya) - 1/4 cup

Dry red chilli - 4 nos

Kadala parap(Bengal gram) - 2 tspn

Uzhatamparap(Urad dal) - 2 tspn

Venthayam(Methi seeds) - 1/2 tspn

Grated coconut - 2 cups

Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.

MIx it with the sambar.

Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.

Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.

Chowchow Carrot Kootu

Chowchow is also called Seemakathrika in tamil and Chayote in Spanish is been a routine vegetable in my house. So thought of this kootu with carrot. This combination learnt from my mother in law. Its apopular in Tamilnadu and Kerala.

Ingredients
Chowchow (medium size) - 1no
Carrot - 1 no
Toor dal - 3/4 cup
Grated coconut - 1 cup
Green chilli - 3 nos(as per ur taste)
Jeeragam(Cumin) - 1 tspn
Curry leaves - 1o nos
Salt
For seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Coconut oil - 1 tspn
Preparation Method
Cook toor dal in pressure cooker and keep aside.
Wash and cut chowchow and carrot into small cubes.
In a vessel add this vegetables with little water, salt and turmeric allow it to cook.
Grind coconut, green chilli and jeeragam to a fine paste
Once chowchow and carrot is cooked add this mixture and allow it to boil.
Add curry leaves and salt.
Then add toor dal and mix well.
Season it with oil, mustard and urad dal.
Add coconut oil and mix well.


Delicious Chowchow kootu is ready to eat. This can be had with rice or chapathis.