Skip to main content

chow chow kootu


chowmilagukootu

Ingredients :

Chow chow 1no
Moong dal quarter cup
Turmeric powder 1/4 tbsp 
Salt as needed
Oil as needed
5 to 6 pieces of coconut 
Redchilli 3nos
Cumin seeds 1tbsp 
Mustard seeds 1/4tsp 
Curry leaves 1 string 

Method:


Remove the outer skin of the chow chow and cut into small cubes. 

 Add the moong dal and chow chow add one small tumbler of water to it

Add a pinch of turmeric powder to it

Add salt to taste

Add half tbsp of oil so that dal gets cooked well. Pressure cook for 2 whistles. 

In a mixie jar add the coconut piece with 2 redchilli
 With one tbsp of cumin seeds
Grind to smooth paste by adding little water

Once the pressure Downs. Add the ground paste and mix well
Cook until the raw smell of the masala goes. Add oil in tadka pan add mustard seeds to splutter. Add the red chilli and curry leaves. Fry well. Add the tadka. Give a nice mix and boil well. 

Yummy chowchowmilagu kootu is ready

Labels:

Comments

Post a Comment

Popular posts from this blog

Surakkai kadala parupu kootu

Ingredients  1 fresh sorkkai peeled and chopped 100grms of channa dal soaked 3 to 4 garlic pods 1 green chili  Half large onion chopped 1tomato chopped  Pich of turmeric powder 1tbsp of chilli powder Oil as needed Salt to taste  Quarter cup of coconut  1tbsp of fennel seeds 2 red chilli  1 string of curry leaves  1/2tbsp of mustard seeds Method In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli The add half of chopped onion  with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles.  Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste.  Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell go...
Post a Comment
Read more
Senakilangu varuval(Elepant yam Roast) Ingredients : Senakilangu 250gms Oil as needed Mustard seeds for tempering Ginger garlic paste 1tbsp Salt as needed Chilli powder 1tbsp Turmeric powder 1/4tsp Preparation: First remove the outer layer of the yam. While cleaning it apply little oil to hands so that it won't create itchiness.  Cut into cubes. Add the cubes in a bowl of water with turmeric powder and salt. Boil for about 8 minutes. So that I will be 90% cooked. Switch off the flame and strain the.cubes to another bowl.   Heat oil in kadai, add mustard seeds when it splutters add curry leaves and gg paste.cook until raw smell goes off. Add the strained cubes with the chilli powder and salt as needed.  Fry in low flame. Until it turns Crispy out.  It goes well with sambar sadham, rasam sadham and best with creamy curd rice. 
2 comments
Read more

Lemon rice

Ingredients : 2 cups of cooked rice Oil as needed  Mustard seeds Channa dal Two large onions chopped 5 no red chill 2 strings of curry leaves 2 lemon Turmeric powder as needed Salt as needed Roast peanuts (optional) handfull Method: Heat oil in a kadai. Once hot add mustard seeds to crackle. Add channa dal, roast well.  add the thinly sliced onions, redchilli and curry leaves.  Sauté well. Add turmeric powder and roast well until the raw smell goes. Add salt to taste.  Switch off the flame. Add cooked rice to the tempering and mix well.  Check for seasoning.  Squeeze the lemon juice to the rice. Mix well evenly.  Finally add the roasted peanuts to it mix well.  Garnish with coriander leaves and serve with potato poriyal.  It's a heavenly combo
Post a Comment
Read more