CHOW CHOW & CARROT KOOTU/ CHAYOTE & CARROT KOOTU

INGREDIENTS:

            Chow chow – 1

            Carrot – 2

            Moong dhal – ½ cup

            Green chilly – 1

            Small onion - 10

            Sambar powder – ½ tsp

            Coriander leaves – ½ handful

            Curry leaves – 1 leaflet

            Rice flour – 1 tsp

            Mustard – ¼ tsp

            Urad dhal – ½ tsp

            Oil – 1 tsp

            Salt

           

METHOD:    

1.    Chop chow chow and carrots into small cubes after peeling the skin.

2.    Soak moong dhal in water for 10 minutes.

3.    Take a pressure cooker, add oil and add mustard. Allow to splutter

4.    Add urad dhal, small onions, curry leaves and chilly. Saute well for 2 minutes.

5.    Add chopped chow chow and carrot. Add washed and soaked moong dhal.

6.    Add sambar powder and salt. Mix well.

7.    Add little water, coriander leaves and close the lid of the pressure cooker and allow 2 whistles on high flame.

8.    Now Kootu is ready.

Note:

            If the kootu is little watery, mix the rice flour in little water and add to the kootu after pressure cooking the ingredients and cook on low flame for 2 minutes.

            It makes a good combination with chappathis, rotis and hot rice with ghee. It can be used as a side dish for idlis and dosas.

            Green peas or capsicum can be added to increase the quantity. Wash chow chow well after cutting to avoid the sticky juice that we experience while cutting.