Chow-Chow-Koottu

#ChowChowkoottu : #Chowchow is otherwise called #Seemaikatharikkai or #BangaloreKatharikkai in Thamizh and is known as #Chayote in English. Chowchow is slightly sweet in taste and watery in texture. It is suitable for preparing Sambar, koottu, bajji, morekuzhambu and Pancake [ Adai ].  According to me, chowchow koottu is the tastiest dishes among all those mentioned above.

Ingredients :
1/2 cup	Chow chow chopped
1 small size	Onion,chop nicely
1 clove	Garlic,chop nicely [ Optional ]
2 Tbsp	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping [ adjust ]
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
1/2 Tsp	Oil

Method :

Take all the ingredients given to grind in a blender and make a fine paste.

Transfer into a bowl and set aside.

Take green gram in a pressure cooker.

Wash twice and then add 1/2 cup of water.

Pressure cook for a whistle then reduce the flame to SIM and cook for 5 minutes.

Open the cooker only after it ran out of steam.

Transfer into a bowl and keep aside.

Heat a kadai or a vessel with 1/2 cup of water on a stove over medium flame.
Add chopped onion, chow chow, turmeric powder, salt and

Sambar Powder.

Mix well and close with a lid.
Simmer till the vegetable becomes soft.
open the lid and then add, coconut paste & cooked lentil.
Mix well and allow to simmer for 3 to 5 minutes.
Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the prepared koottu.

Tasty Chow chow koottu is ready.
A very good side dish for white rice mixed with Sambar or Rasam.
Koottu can also be mixed with hot white rice and relished with any kara curry or pickle.

Note :
Chow chow koottu can also be made in a pressure cooker.

Take 1/3 cup of water in a pressure cooker.

Add turmeric powder, salt and Sambar Powder.

Mix well and spread chopped onion, garlic and chowchow.
Over it place cooked lentil and coconut paste.
Close the pressure cooker with weight on.
Pressure cook for 2 whistles.
Release the steam immediately by keeping it under running water.
Mix well and adjust salt.
If needed simmer for 2 minutes to get required consistency.
If the dish is too thick add hot water to dilute.

You may also like to try :

Chowchow Adai

Vazhaipoo spinach Adai

Vazhaipoo koottu

Arisi Roti

Suraikkai koottu

For other tasty dishes

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Chowchow Adai

#ChowchowAdai : #Chowchow is known by various names in Thamizh like #SeemaKathirikkai, #BangaloreKatharikkai and is called #Chayote in English.
Last week I went to market to buy a small bottle gourd as I had planned to prepare #adai for dinner. But the bottle gourd available in the shop was too big. I didn't need that much big vegetable as it would go waste. I scanned through other vegetables of the shop and picked up chowchow. I chopped chowchow nicely and prepared adai. The taste of adai was very good and everybody thought it was bottle gourd adai. Here comes the preparation and the ingredients.

Can make approximately 5 - 6 pancakes [ adai ]

Ingredients:
To soak:
1/3 Cup	Boiled Rice [ Idli rice ]
1/3 Cup	Raw Rice
1/3 Cup	Thuvaram paruppu [ Toor dhal ]
1/3 Cup	kadalai paruppu [ bengal gram ]
To grind:
1/2 Tsp	Asafoetida powder
1 Tsp	Fennel seed
1 Tsp	Cumin seed
1/2 inch long	Ginger piece
2 - 3	Dry Red chilly [ adjust ]
1 Tsp	Salt [ adjust ]
To add:
1	Chowchow, peel and chop nicely
1 medium size	onino, chop nicely
4 Tsp	Coriander leaves chopped
10 - 12	Curry leaves chopped

Gingelly oil [ till/sesame oil ]
Ghee to apply over the adai

Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours put asafoetida, ginger piece, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chowchow, coriander leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

Apply 1/2 Tsp of ghee over adai
Serve hot with Aviyal 

or coconut chutny 

or murungaikai sambar.

Adai tastes too good with jaggery.





You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai