Chow Chow/chayote poricha kootu is yet another simple dish made with chow chow, which is commonly prepared in my home. It is simple to make and tastes very delicious with both rice and chapati. You can make poricha kootu with amaranth greens, tender green stems (keerai thandu), snake gourd, broad beans, mixed vegetables etc. Today we will learn how to make poricha kootu with chow chow (also known as Bangalore kathirikkai) following this easy recipe with step wise pictures.
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| Chow Chow Poricha Kootu with Besanwali bhindi |
Chow Chow Poricha Kootu
Prep Time : 15 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Chow Chow-Kootu
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Serves: 2
Recipe Category: Chow Chow-Kootu
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Chow chow/chayote – 3 cups chopped or (2 medium size chow chow)
Moong dal – 1/3 cup
Turmeric powder – 1/4 tsp
Salt as needed
Fry and Grind
Oil – 1/2 tsp
Whole black pepper – 1 tsp
Cumin seeds – 1 tsp
Red Chillies – 2-3
Grated coconut – 1/4 cup
For the Seasoning
Coconut Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – a sprig
For Garnishing
Coriander leaves – 2 tbsp finely chopped
Preparation
Peel the skin, discard the seed and chop chow chow into medium sized pieces.
Wash and soak moong dal (pasi paruppu) for 10 minutes. Soaking is optional.
Heat 1/2 tsp of oil and saute whole black peppercorns, cumin seeds and red chillies. Then add grated coconut and switch off the heat. Fry the coconut in the heat of the pan.
Once it cools, grind it to a fine paste. Keep it aside.
Pressure cook chow chow with little water (around 1/2 cup), moong dal, salt and turmeric powder for 2 or 3 whistles.
Once the pressure subsides, open the cooker, add the ground paste and 1/2 cup of water.
Simmer for 5-6 minutes stirring from time to time and remove from heat. That’s it! Sounds easy isn’t it? Now we will do the seasoning.
Heat a tsp of coconut oil (coconut oil gives a nice flavor to the poricha kootu), add mustard seeds, when it splutters, add urad dal and curry leaves.
When dal turns golden brown, pour the seasoning over the kootu. Garnish with coriander leaves.
Serve with rice and any vegetable curry of your choice. I served with rice and besanwali bhindi. It also goes well as a side dish for chapati.
Check Mixed Vegetable Poricha Kulambu Recipe
Find below another simpler version of chow chow kootu which I had shared long time back. Click the picture below or the link below to take you to that recipe page.
Note – Poricha kootu can be done with ash gourd, bottle gourd, snake gourd, mixed vegetables, drumstick, broad beans (avarakkai), keerai thandu. Just replace chow chow with any of the above vegetables or use a mix of vegetables like carrot, potato, beans, chow chow, broad beans etc.
You can use moong dal or tur dal or a mix of both the dals. If using tur dal, you have to cook it to a mush separately.
You can adjust the consistency of the kootu by adding more or less water.
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Healthy recepie…delicious too
hi padhu.. I’m an all time fan of ur recepies…its a boon to office goers n average cook like me. Each time I search for a recepie,my eyes automatically goes to ur list. I’ve tried lots of ur recepie n it has all come out so well. It’s all almost similar to my mom’s cooking.
A small clarification needed, what’s the difference between poricha kozhambu n poricha kootu? V do poricha kozhambu at home. R both same or is there any difference? I find the grinding ingredients same in both. Just a doubt.
Thanks in advance..
Thank you so much Sadhana. I feel so happy to read your comment. Glad you found padhuskitchen useful. The only difference between poricha kuzhambu and poricha kootu is kuzhambu is slightly watery and kootu is thick. Other than that is it the same, known by different names.
Thanks a lot for ur reply. Awaiting ur new recepies… Tk cr padhu.