Snake gourd kootu – Pudalangai Kootu Recipe

I learnt this Snake gourd kootu / Pudalangai kootu recipe from my MIL during my recent trip to Salem. Its a simple and easy one pot recipe. Its a good side dish for Vatha kuzhambu / Kara kulambu and sambar. We all loved it.

Friends, do try this easy Tamil nadu style Pudalangai kootu recipe. You will love it too.

 

Pudalangai kootu / Snake gourd kootu recipe

Pudalangai kootu / Snake gourd kootu recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Snake gourd - 250gms Moong dal - 1 tbsp Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing / Asafoetida - a pinch Red chilli - 1 Onion - 1 (finely chopped) Ginger - 1/2 inch piece (finely chopped) Tomato - 1 ( finely chopped) To grind Grated coconut - 1/4 cup Cumin seeds - 1/2 tsp Green chilli - 1 Rice flour - 1 tsp

HOW TO MAKE SNAKE GOURD KOOTU

1. Wash and chop Snake gourd into small pieces.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, red chilli, curry leaves, hing, ginger, onion pieces and saute well.
3. Add snake gourd, tomato pieces and mix well.
4. Grind coconut, chilli, cumin seeds adding rice flour to a smooth paste adding required water.
5. Add in the cooker. Mix well. Add salt, moong dal and turmeric powder. Mix well.
6. Pressure cook in low flame for one whistle. Open the cooker. Boil for a minute to adjust consistency.
7. Serve with rice, sambar, vatha kuzhambu and rasam. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop snake gourd into small pieces and set aside. Grind coconut, green chilli, cumin seeds and rice flour to a smooth paste adding required water. Set aside. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves, hing, ginger bits and onion pieces. Saute till onion becomes transparent. Add Snake gourd, tomato pieces and saute well adding salt, turmeric powder. Lastly add the coconut paste, moong dal, required water and mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix well and boil for a minute if necessary to adjust the consistency. Serve with plain rice, sambar rice, rasam rice and vatha kuzhambu. Enjoy !

Note

Adjust the quantity of chilli as per your taste. You can use sambar powder instead of grinding green chilli.

Try this easy Snake gourd kootu in a pressure cooker and enjoy with rice !

Technorati Tags: Snake gourd kootu,snake gourd kootu recipe,Pudalangai kootu,pudalangai kootu recipe,how to make snake gourd kootu,snake gourd recipes

Continue Reading...

Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

Lasooni palak recipe for rice – Palak gravy with roasted garlic.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak / Spinach - 2 cups Big onion - 1 ( finely chopped) Green chilli - 1 or 2 (-do-) Gram flour – 1 tsp Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Ginger garlic paste - 1/2 tsp Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Kasoori methi – 1/2 tsp (crushed) Fresh cream – 1 tbsp (optional) Salt & water - as needed Lemon juice – as needed To temper Ghee - 2 tsp Garlic cloves - 1- (finely chopped) Red chilli – 1 (pinched into 2)

HOW TO MAKE LASOONI PALAK

1. Wash and chop palak roughly. Chop onion, green chilli.
2. Boil water in a pan. Add palak and boil for few minutes.
3. Remove when its soft. Add to cold water to retain green color.
4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
6. Add the palak paste, salt and required water. Boil for few minutes.
7. Switch off the flame once its thick. Heat ghee in a kadai.
8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
9. Add to the palak and mix well. Switch off the flame and add lemon juice.
10. Serve hot with rice and roti. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside. Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color. Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside. Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps. Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame. Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti ! Enjoy !

Note

For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds. You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy. You can make the gravy thick or semi thick as you wish.

Try this easy, yummy Lehsuni palak and enjoy !

Technorati Tags: Lasooni palak,lahsun palak,lehsuni palak recipe,lasooni palak recipe,lahsun palak recipe,lehsuni palak gravy,restaurant style lasooni palak,palak recipes

Continue Reading...

Avarakkai Kootu | Broad Beans Kootu Recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice

 

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Broad beans / Avarakkai - 250gms Moong dal - 1 tbsp Tomato – 1 Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Sambar powder - 1 tsp Asafetida / hing - 1/4 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Rice flour - 1 tsp Water - as needed To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE AVARAKKAI KOOTU

1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
3. Add chopped broad beans, tomato. Saute for a minute. 
4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
6. Pressure cook in low flame for one whistle. Switch off the flame.
7. Open the cooker after the steam is released naturally.
8. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside. Grind coconut and rice flour to smooth paste adding little water. Keep it aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well. Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well. Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally. Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !

Note

Do not skip moong dal and tomato. It helps to give hotel taste. While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu. For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 

Technorati Tags: broad beans kootu,broad beans kootu recipe,avarakkai kootu,avarakkai kootu recipe,how to make broad beans kootu,tamil nadu style broad beans kootu,how to make avarakkai kootu,kootu recipes,kootu varieties

Continue Reading...

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

• Ridge gourd kootu

• Ridge gourd poriyal

• Andhra style ridge gourd dal

• Ridge gourd kuzhambu

• Karnataka heerekayi palya

• North Indian turai ki sabji

Ridge gourd milk gravy / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 1/2 tsp Salt and water - as needed Boiled and cooled milk - 1/2 cup Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves - Few Hing / Asafetida – 1/4 tsp

HOW TO MAKE PEERKANGAI PAAL KULAMBU

1. Wash and peel the skin of ridge gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
4. Now add turmeric powder, sambar powder and salt.
5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves. Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime. Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off. Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy. Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!

Note

For variations, you can add one finely chopped tomato and saute with onion. You can use green chilli instead of sambar powder. Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu. For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Technorati Tags: ridge gourd kuzhambu,peerkangai paal kulambu,ridge gourd gravy,peerkangai paal kuzhambu,ridge gourd recipes,peerkangai recipes

Vendakkai kootu Recipe – Lady’s Finger Kootu Recipe

My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. Its procedure is very similar to our poricha kuzhambu. Last week when she was here, she made this kootu for me. We loved it very much. Its a simple and easy kootu recipe. We can serve it thick as a side dish for vatha kuzhambu/ sambar or make it slightly thin like kuzhambu, mix with plain rice adding ghee. Tastes good in either ways. Ok lets see how to make vendakkai kootu recipe with step by step pictures.

Vendakkai kootu recipe / Lady's finger kootu

Lady's finger kootu recipe / Vendakkai kootu recipe

Cuisine: South Indian

Category: Kootu recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup 250ml Lady's finger - 20 nos. Moong dal - 2 tbsp Ripe tomato - 1 Sambar powder - 1 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VENDAKKAI KOOTU

1. Wash and chop lady’s finger, tomato into cubes.
2. Grind coconut , rice flour to a smooth paste.
3. Pressure cook moong dal adding required water, turmeric and sambar powder.
4. Heat oil in a kadai, saute lady’s finger, tomato.
5. Add required water and cover cook till soft.
6. Add cooked moong dal, coconut paste and salt. Boil for few minutes.
7. Temper and add to kootu. Mix and adjust consistency. 
8. Serve hot with rice. Enjoy !

VENDAKKAI KOOTU RECIPE - STEP BY STEP PICTURES

Wash and chop lady’s finger and tomato into cubes. Set aside. Grind coconut + rice flour to a smooth paste. In a pressure cooker, take the moong dal, sambar powder, required water and turmeric powder. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside. Heat oil in a kadai. Add chopped lady’s finger and saute till it shrinks without threads. Add tomato and saute well till its mushy. Add some water, cover cook till lady's finger is done.   Add the cooked moong dal, coconut paste and mix well. Add required water if the kootu is thick.  Boil for few minutes. Temper mustard seeds , curry leaves and add to kootu. Mix gently and serve with plain rice. Enjoy !

Note

You can use red chilli powder and coriander powder instead of sambar powder. For variations, you can use toor dal or chana dal instead of moong dal.

Try this yummy vendakkai kootu for rice and enjoy !

Technorati Tags: vendakkai tomato coconut kootu,vendakkai kootu,vendakka thakkali kootu,vendakkai curry,vendakkai kootu seivathu eppadi,vendakkai kootu curry,lady's finger kootu

Continue Reading...

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

Cooking is an art and when we cook it for others, don't forget to add a dollop of your love and passion for cooking in it. It is that secret ingredient which can help you get rave reviews from food lovers all over. Nowadays, many of us are turning our passion to profession and cooking is one such choice that offers a great platform to kickstart a profession that blends in your passion. But, when it comes to making cooking a profession, there is another secret ingredient you need to be aware of! You need to register and get your FSSAI food license before you don the chef's hat and start serving yummy delicacies to your customers

Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice

Cuisine: South Indian

Category: Kootu recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana flower - 2 cups Moong dal - 2 tbsp Salt & water - as needed To grind Grated coconut - 1/4 cup Green chilli - 2 Fresh curd - 1/4 cup Cumin seeds - 1/2 tsp To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VAZHAIPOO MOR KOOTU

1. Take the banana flower and clean it. Chop finely.
2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
3. Add chopped banana flower, saute for a minute.
4. Add moong dal and required  salt. Mix well.
5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
6. Add to the cooker. Mix for a minute and add required water.
7. Pressure cook in low flame for one whistle. Switch off the flame.
8. Remove the lid after steam is released. Mix and serve hot with rice !

VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES

Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black.  In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute. Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.   Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle. Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released. Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like. Serve with vatha kuzhambu, kara kulambu etc. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add sour curd. It spoils the taste of kootu. Instead of grinding curd, you can add thick buttermilk. Color of kootu was mildly on yellow side due to moong dal.

Try this easy, yummy banana flower mor kootu and enjoy with rice !

Technorati Tags: banana flower kootu,vazhaipoo mor kootu,banana flower mor kootu,how to make banana flower kootu,banana flower kootu with moong dal,banana flower buttermilk kootu,vazhaipoo kootu for rice

Continue Reading...

Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 

 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.

Cuisine: South Indian

Category: Kootu recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chayote / Chow chow - 1 no. Moong dal or chana dal - 1.5 tbsp Salt & water - as needed Boiled milk – 2 tbsp (optional) To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 nos. Small onion or big onion - 2 nos / 1/4th Cumin seeds - 1/2 tsp Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside. Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute. Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes. Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame. Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !

Note

Do not add more green chillies. Kootu will become spicy. Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water. Do not skip cumin seeds while grinding coconut. It adds a nice flavor. You can avoid onion while grinding if you are making this kootu on vrat/ fasting days. For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking.  Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color.

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

Technorati Tags: Chow chow kootu,chow chow kootu recipe,chayote kootu,chayote kootu recipe,how to make chow chow kootu,chow chow recipes,kootu recipes,chayote recipes,chow chow kootu with coconut,chow chow kootu with moong dal.

Continue Reading...