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Chow Chow Poricha Kootu Recipe-Bangalore Kathirikkai Poricha Kootu

January 22, 2018 by PadhuSankar 4 Comments

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 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.

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


chayote 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.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Related posts:

Aval Pori Urundai-Nel Pori Urundai Recipe-Karthigai Deepam Special Recipes
Rasam recipes-South Indian rasam recipes-Rasam varieties
Pepper Kuzhambu (milagu kuzhambu)
BisiBelaBath/sambar sadam

Filed Under: Bachelor Recipes, Poriyal and Kootu Varieties, Quick recipes, Side dish, Side Dish For Chapati, Uncategorized Tagged With: chayote-chow chow, South Indian recipes, Tamil Brahmin recipes, Uncategorized, Vegetable Curry




Previous Post: « Methi Khichdi Recipe-Fenugreek Leaves Khichdi
Next Post: Vallarai Keerai Kootu-Vallarai Paruppu Kootu Recipe »

Reader Interactions

Comments

  1. soumya sreevalsan

    January 25, 2018 at 4:19 pm

    Healthy recepie…delicious too

    Reply
  2. Sadhana Santhosh

    June 21, 2020 at 12:32 am

    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..

    Reply
    • PadhuSankar

      June 21, 2020 at 7:07 am

      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.

      Reply
  3. Sadhana Santhosh

    June 21, 2020 at 2:09 pm

    Thanks a lot for ur reply. Awaiting ur new recepies… Tk cr padhu.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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