Poricha Chow Chow Sundal Kootu ~ Easy Side dish for Rice
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 we serve in Thalis.
Servings 4 people
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
Points to remember
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.
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.
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