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Monday, January 22, 2018

Chow Chow Poricha Kootu Recipe-Bangalore Kathirikkai Poricha Kootu

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.

Chow Chow Poricha Kootu
Chow Chow Poricha Kootu with Besanwali bhindi

Chow Chow Poricha Kootu

Chow Chow Poricha Kootu

 Prep Time : 15 mins
 Cook Time : 15 mins 
 Serves: 2
 Recipe CategoryChow Chow-Kootu
 Recipe CuisineTamil Brahmin
 Author:

   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.

how to make chow chow kootu

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.

how to make poricha kootu

Pressure cook chow chow with little water (around 1/2 cup), moong dal, salt and turmeric powder for 2 or 3 whistles.

Bangalore Kathirikkai kootu

Once the pressure subsides, open the cooker, add the ground paste and 1/2 cup of water.

Chow Chow Poricha Kootu Recipe

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.

Easy Chow Chow Kootu

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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