Chow Chow Poricha Kuzhambu
Course: KuzhambuCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesA gravy recipe made with chow chow (Bangalore Kathirikai) and can be served with rice. You can make the above Kootu using snakegourd (Pudalangai) instead of chow chow. Chow chow is also called as Chayote.
Ingredients
Chow Chow – 1 No
Green Gram Dhal – ½ cup
Coconut gratings – 1 tablespoon
Jeera – ½ teaspoon
Green chilli – 1
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Salt – ½ teaspoon
Oil – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Directions
- Cook green gram dhal along with a pinch of turmeric powder till soft.
- Remove the skin from chow chow and cut into small pieces. Put it in a vessel and add just enough water to cover the vegetable.
- Add sambar powder, turmeric and salt and cook till the vegetables are soft.
- Add the cooked dhal. Allow to boil.
- Grind coconut, green chilli and jeera to a fine paste. Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid.
- Season it with mustard and curry leaves.
- Note:
- You can also add a small onion chopped finely while seasoning.