August 30, 2013

Chow-Chow Karamani Kootu

Chayote, the most hated vegetable in our home, yet the most loved kootu! Black eyed peas & moong dal makes a healthy addition. Pairs up well with rice/roti.

Chow-chow/ Chayote - 2 medium sized (peel, de-seed and chop into 1/2 inch cubes)
Moong dal - 1/2 cup
Karamani / Black eyed peas - 1/2 cup
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste

To grind
Coconut - 1/4 cup (freshly grated)
Jeera - 3/4 tsp
Whole peppercorns - 1/2 tsp

To temper
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Shallots - 4 nos (peeled & chopped)

Wash and soak black eyed peas in water for atleast 6 hours. Wash, drain & set it aside.

Pressure cook chopped chow-chow, black-eyed peas, moong dal, turmeric powder with 2 cups of water and a tsp of salt for 2 whistles and let it cool.

Mean while, grind coconut, cumin seeds into a fine paste with as little water as possible. Add it to the cooked vegetable/dal mixture. Add sambar powder, mix well and bring it to a boil. Let it boil on medium heat until the raw smell of sambar powder is gone. Add water & adjust salt, if necessary.

Heat a tsp of oil, splutter mustard seeds, fry urid dal until golden brown, fry curry leaves. Add chopped onions and saute until soft. Add this to the kootu and mix well.

Serve hot with rice.