Ingredients:
Chow Chow - 2 nos (big sized)
Moong Dal - 1/2 cup
Green Chillies - 3 nos
Grated coconut - 1/2 cup
Curry Leaves - 1/2 cup
Coriander leaves - 1/2 cup
Cumin seeds - 2 tbsp
Processed Channa Dal - 2 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tbsp
Asafodeita - 1 pinch
Method:
Cut the chow chow into square cubes. Pressure cook them along with moong dal. Grind green chillies, grated coconut, curry leaves, coriander leaves, cumin seeds, processed channa dal to a fine paste. Transfer the pressure cooked vegetable to a hard bottom vessel. Add desired salt and the ground paste and add 1/2 cup of water. Bring it to boil till the raw smell of the paste goes off.
Heat oil in a seasoning laddle. Add mustard seeds and when they splutter, add urad dal and asafodeita and add it to the kootu. Mix well. Goes well with rice and also with chappati.
Chow Chow - 2 nos (big sized)
Moong Dal - 1/2 cup
Green Chillies - 3 nos
Grated coconut - 1/2 cup
Curry Leaves - 1/2 cup
Coriander leaves - 1/2 cup
Cumin seeds - 2 tbsp
Processed Channa Dal - 2 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tbsp
Asafodeita - 1 pinch
Method:
Cut the chow chow into square cubes. Pressure cook them along with moong dal. Grind green chillies, grated coconut, curry leaves, coriander leaves, cumin seeds, processed channa dal to a fine paste. Transfer the pressure cooked vegetable to a hard bottom vessel. Add desired salt and the ground paste and add 1/2 cup of water. Bring it to boil till the raw smell of the paste goes off.
Heat oil in a seasoning laddle. Add mustard seeds and when they splutter, add urad dal and asafodeita and add it to the kootu. Mix well. Goes well with rice and also with chappati.
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