Carrot Chow-Chow Kootu

From the time I remember, my mom has been making this yummy kootu and I should say Carrots & Chow-Chow (Chayote) along with little peas makes an awesome trio. This kootu serves as a perfect side for spicy sambar / vathal kuzhambu. Personally, I love the touch of natural sweetness that the kootu gets from carrots & peas. Try it and you would agree that this is definitely one of the best ways for your toddlers to get some veggies (don't forget to cut down on the green chillies though)!

Basic Info

Complexity - Simple

Prep time - 15-20 mins

Cook time - 20 mins

Serves - 2-3

Ingredients

Carrots - 3 nos (Medium size)

Chayote - 1 no (Medium size)

Fresh/Frozen peas - 1/2 cup

Salt to taste

Coconut oil -1 tsp

Mustard seeds - 1/2 tsp

Split urid dal - 1/2 tsp 

Curry leaves - Few

For the paste

Raw rice - 1 tsp

Channa dal - 1 tsp

Jeera (cumin) - 2 tsp

Grated coconut - 4-5 tbsp

Green chillies - 2-3 nos

Method

Peel the outer layer of carrots & chayote. Discard the outer layer and chop the veggies into small bite size cubes. Set them aside. 

Soak raw rice & channa dal in little water for about 20-30 minutes. After 30 mins, drain the water and grind rice & channa dal along with green chillies, jeera & grated coconut into a smooth paste (sprinkle water as required) and set it aside.

Bring about 1-2 cups of water (just enough for the veggies to sink) to a boil and add all the veggies & salt to it. Let the veggies boil for about 10 mins until they are cooked yet firm. Now, add the ground paste to the veggies, mix well and bring it to slight boil and remove from heat.

Heat a tsp of coconut oil, splutter mustard seeds, fry split urid dal until brown, saute curry leaves and add it to the kootu.

Kootu is ready to be served!

Note:

• You have to use right amount of water to get the right consistency of kootu. Remember that veggies always tend to shrink a bit after they are cooked. If you think you have added more water than required, just strain some of the excess water right after the veggies are cooked and just before adding the ground paste.

• Do not overcook the vegetables. Chayote tends to get mushy if over-cooked.