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Chow Chow Kootu Recipe Guide

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Fahmida Abdul Gani Soudagar
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14 views4 pages

Chow Chow Kootu Recipe Guide

Uploaded by

Fahmida Abdul Gani Soudagar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Contents

Chow Chow Kootu.................................................................................................................................2


Sirukeerai Kootu....................................................................................................................................3
Chow Chow Kootu

Ingredients

 Chow chow(Chayote) - 1 cut into small cubes


 Toor Dhal - a fistful
 Turmeric powder - a generous pinch
 Salt - to taste
To grind together:

 Grated coconut - 2 tbsp


 Jeera / cumin seeds - 1 tsp
 To Temper:
 Oil -1 tsp
To temper:

 Mustard seeds - 1 tsp


 Urad Dhal - 1/2 tsp
 Hing(Perungayam) - a generous pinch
 Curry leaves - few
 Green chillies - 1 slitted
Method:

[Link] coconut and jeera to a coarse paste and set [Link] cook toor dal with water until
mushy and soft. Mash it well with a laddle and set aside.

[Link] oil in a pan, add mustard seeds, urad dhal, green chillies and curry [Link] add onion and
hing saute till onion shrinks. Add chow chow along with turmeric powder, saute for 2mins.

[Link] add cooked dhal and required water cook covered until the veggie becomes [Link] it to
boil and Keep stirring in between.

[Link] add the coconut paste and allow it to boil till it becomes [Link] off and serve with hot
rice.

My Notes:

 Add the coconut paste only after the veggie is cooked


 The curry will thicken with time so switch it off accordingly.
 You can also replace toor dhal with chana dal.
Sirukeerai Kootu
Ingredients

 3 cups – Sirukeerai (Chopped finely)


 1/4 cup – Split green gram (paasi paruppu)
 15 nos – Sambar onion
 2 nos - Red chilies
 1 tsp - Cumin seeds
 3 clove – Garlic (crushed with skin)
Preparation method:

 Cook paasi paruppu(moong dhal) in a kadai until soft. Add chopped keerai, onion, red chilies
along with required salt and let it cook for 10 minutes in medium flame. See to it that there
is at least a cup of water in the kadai for the keerai to get cooked.
 Kootu should be in a semisolid form. Add cumin seeds and crushed garlic pods with skin to
the kootu and switch off the stove.
Notes:

Too much of paasi paruppu will spoil the real taste of the green.
Chow Chow (chayote) Peanut Kootu
Ingredients:

Chow chow - 4 Cups (chopped into 1/2 inch cubes)


Thuar Dhal - 1/4 cup
Peanut - 1/4 cup
Salt per taste
Turmeric powder - 1/4 teaspoon
Sambar powder - 3 teaspoons ( adjust to your spice level)
Curry leaves - 10 -15
Mustard Seeds - 1/2 teaspoon
Tamarind - Marble size (Soak and take thick extract)
Oil - 1 teaspoon
Rice flour - 1 teaspoon (Optional)

Method:


Pressure cook Chow Chow and thuar dhal with turmeric powder and salt

 Pressure cook the raw peanut

 Heat the kada and add oil. When oil is hot add mustard seeds and curry leaves. When it start
to pop add cooked chow chow, and Peanut. Add Sambar powder and tamarind paste. Boil
for 5-7 mins.
If it is too watery mix the rice flour with 2 tablespoon of water and add to the gravy. Mix well
and boil for and another 3 mins.


 Switch it off and serve with Rice / Chappathi

Common questions

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Turmeric powder is used in multiple kootu recipes as a standard seasoning agent. It imparts a vibrant yellow color and a warm, bitter undertone that forms a base for other spices. In recipes like Chow Chow Kootu and Chow Chow Peanut Kootu, turmeric not only adds flavor but also assists in the cooking process by helping to soften ingredients like dhal and vegetables .

The choice between toor dal and thuar dal affects both the texture and nutritional profile of the Chow Chow Kootu. Toor dal is slightly creamier and has higher levels of protein and certain amino acids. Thuar dal, often used interchangeably with toor dal, might offer a slightly different texture and flavor but maintains a similar nutritional profile, ensuring the dish remains nutritious and filling .

Sambar powder in the Chow Chow Peanut Kootu provides a complex blend of spices such as coriander, red chilies, and other spices, which contribute layers of heat and flavor. It enhances the dish by adding a depth of spiciness and earthiness that complements the chow chow and peanuts, resulting in a rich and flavorful kootu .

Mustard seeds and curry leaves are used in the tempering process of Chow Chow Kootu. When heated in oil, mustard seeds pop and release a slightly nutty flavor, while curry leaves add an aromatic element that enhances the overall flavor profile of the dish .

Chow Chow requires a longer cooking time due to its denser texture compared to the more delicate Sirukeerai greens. Chow Chow's firmness demands extended heat exposure for proper softening, while Sirukeerai's tender leaves cook faster, allowing for a quicker preparation time to maintain nutrients and texture integrity .

Incorporating crushed garlic with the skin and cumin seeds into Sirukeerai Kootu at the end of cooking introduces layers of flavor. The garlic, with its skin, allows for a more subtle infusion of its essence, preventing it from becoming overpowering, while cumin seeds contribute a nutty and warm aroma that complements the earthy taste of the greens .

When preparing Sirukeerai Kootu, it is crucial to maintain enough water in the kadai to ensure the greens cook properly. The document suggests at least a cup of water be retained to prevent the dish from drying out and to maintain its semi-solid consistency. Inadequate water can prevent even cooking and affect the texture negatively .

Replacing toor dal with chana dal in the Chow Chow Kootu recipe could result in a slightly different texture and flavor. Chana dal has a nuttier and grainier texture compared to the smoother and milder toor dal. This substitution might lead to a richer texture and a subtly different taste due to the inherent differences between the two types of lentils .

Adding rice flour mixed with water to the Chow Chow Peanut Kootu helps thicken the gravy. If the dish turns out too watery after boiling, this mixture can be used to achieve a thicker, more desirable consistency .

Soaking peanuts before adding them to the Chow Chow Peanut Kootu serves to soften them, allowing them to cook uniformly with other ingredients. This soaking ensures the peanuts can absorb flavors better and blend seamlessly into the dish, providing a more consistent texture and integrating the nutty flavor throughout the kootu .

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