Saturday, July 16, 2011


                                                                     Chow chow or banglore kathirikai kootu is an accompaniment for any south indian gravy like sambar,rasam,vethakozhambu or milagu kozhambu especially with the ones when ther is no dal in the main gravy.This kootu is definelty a part of any festive big menu.
You will Need

  • One big chow chow cut into blocks
  • Half cup yellow dal 
  • Salt to taste
  • A pinch of Turmeric powder
  • Scraped coconut about 2tbs
  • One tsp of Cumin seeds
  • 1-2 green or red chillies
  • Oil to temper
  • Lemon juice from half a lime
  • One tsp of Mustard seeds

How to

  1. Pressure cook the yellow dal or pasi paruppu for two whistles only.
  2. Boil the chow chow blocks with turmeric powder and salt.
  3. Grind together the coconut,chillies and cumin seeds with water.
  4. Once the vegetable is cooked add the ground paste and the dal.
  5. Boil together for a minute till you get the required consistency.
  6. Add lime juice and temper with mustard seeds in oil.
  • If the kootu is too watery make a paste with rice flour and water and add.
  • You can add half a spoon sugar to improve the taste.
  • You can add a pinch of asafoetida too.


RENU said...

can i make bottlegourd kootu in the same way.?thanks.

jaya's recipes said...

yes renu you can make with bottlegourd also the same way.

Jack Ram said...

Nice , gng to try this