Poricha Chow Chow Sundal Kootu is an easy Side dish for Rice and a typical South Indian lunch dish. It is part of the traditional meals that get served in Thalis.
We call this Seema Vankaya Kobbari Kura in Telugu. In Tamil, we call this vegetable Chow Chow, Bangalore Kathirikai. In Telugu, we call it Bangalore Vankaya or Seema Vankaya. Chayote is the English name so we can refer to this as Bangalore Brinjal. This is in no way related to the Brinjal or Eggplant vegetable.
Koottu or Kootu in Tamil manes to add or mix together. This dish is part of the Virundhu Sappadu or the typical Tamil feast we make for festivals or special occasions. A Kootu is a lentil and vegetable dish that is mostly semi-solid consistency. We find this dish as part of the Tamil and Kerala Cuisine served in the Thali or Sadya. However, in Andhra, this is served as a main dish along with rice and is mostly not part of the Thali.
Kootu is thicker than sambar and doesn't have tamarind added. The different variations depend on how we make this kootu. So we have Poricha Kootu and Araichivita Kootu. Today I am going to share Poricha Kootu or Poricha Chow Chow Sundal Kootu. We call this Poricha Kuzhambu or Kura in Tamil and Telugu respectively.
Typically we add toor dal or moong dal to a kootu, in this dish I have added chickpea and peanuts. You will enjoy other kootus like Chow Chow Moong Dal Kootu, Cabbage Moong Dal Kootu, Kohlrabi Kootu, or Vazhaithandu Poricha Kootu, Tinda Kootu.
This delicious Poricha Kootu is part of the A to Z Side dishes, where this month I am going to share dishes for P, Q, and R.
Recommended Side Dishes you can try:
PIN This Poricha Chow Chow Sundal Kootu for Later!
For the Masala Paste:
Heat kadai with 1 tsp oil and roast all the ingredients on low flame until fragrant. Allow to cool down and make a paste using water. Keep it aside.
For the Kootu:
Wash and soak the Brown chana, raw peanuts overnight. When ready to boil, change the water a couple of times. Pressure cook both separately for 2 to3 whistles or until cooked. Keep it aside.
Peel and cube the Chow Chow, bring a small pot of water to a boil, add the chopped vegetables and cook till tender.
In a kadai heat oil, add mustard, cumin, hing, curry leaves, and saute till the cumin crackles.
Add boiled chow chow, add salt, and simmer for 5 mins.
Next, add the boiled lentils and combine well.
Finally, add the masala ground paste and required water as required and bring to a boil.
Simmer till the dish has the right consistency.
This gravy is usually not very liquidy. However, if you are serving this alone, you can make it with more water.
Points to remember while making Poricha Chow Chow Sundal Kootu :
I mostly use all my four burners and cook simultaneously. Basic planning gets this dish done within 30 to 40 mins along with other dishes.
I also always have some lentils soaked and refrigerated ready for weekday cooking.
While the lentil is getting cooked, you can have the vegetable cooked on one burner.
This dish is part of the traditional South Indian meals. Or if you want to make it thin, you can serve this with rotis as well.
Poricha Chow Chow Sundal Kootu ~ Easy Side dish for Rice
Ingredients
For the Masala Paste:
- 1.5 tsp Coriander Seeds
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1 cup Coconut grated and fresh
- 1 tsp Cumin Seeds
- 5 Dry Red Chilies
For the Kootu
- 2 Chow Chow / Chayote peeled and cubed
- 1/4 cup Brown Chickpea / Kala Chana
- 1/4 cup Peanuts boil
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch Asafoetida / Hing
- A sprig Curry leaves
- Salt to Taste
- Water as required
Instructions
For the Masala Paste:
- Heat kadai with 1 tsp oil and roast all the ingredients on low flame until fragrant. Allow to cool down and make a paste using water. Keep it aside.
For the Kootu:
- Wash and soak the Brown chana, raw peanuts overnight. When ready to boil, change the water a couple of times. Pressure cook both separately for 2 to3 whistles or until cooked. Keep it aside.
- Peel and cube the Chow Chow, bring a small pot of water to a boil, add the chopped vegetables and cook till tender.
- In a kadai heat oil, add mustard, cumin, hing, curry leaves, and saute till the cumin crackles.
- Add boiled chow chow, add salt, and simmer for 5 mins.
- Next, add the boiled lentils and combine well.
- Finally, add the masala ground paste and required water as required and bring to a boil.
- Simmer till the dish has the right consistency.
- This gravy is usually not very liquidy. However, if you are serving this alone, you can make it with more water.
Notes
I mostly use all my four burners and cook simultaneously. Basic planning gets this dish done within 30 to 40 mins along with other dishes.
I also always have some lentils soaked and refrigerated ready for weekday cooking.
While the lentil is getting cooked, you can have the vegetable cooked on one burner.
This dish is part of the traditional South Indian meals. Or if you want to make it thin, you can serve this with rotis as well.
Rajani says
Valli I am bookmarking this. I have some lauki that I want to finish. Will try this recipe with that. Thank you!
Radha says
This is a great kootu that we love to have with ghee rice. I love the addition of sundal! Tasty recipe.
Suma Gandlur says
My mother makes something similar adding mixed vegetables and that used to be my absolute favorite while growing up. This kootu sounds delicious with the addition of kala chana and peanuts as well.