Chow Chow Kootu with Moong Dal Easy and Quick Preparation
Chow Chow Kootu ,Wash and peel the chow-chow. Cut into half and remove the seed in the middle. Dice them and keep aside. Wash half a cup of split moong dal / paasi paruppu and cook it along with the chow-chow for 10 minutes.
Make a paste out of a teaspoon of cumin seeds and pepper couple of tablespoons of fresh shredded coconut and couple of dried red chilli. Add up to half a cup of water while grinding.
Now combine the coconut paste with the cooked lentil mixture in a pan and bring it to a boil on low flame. Add the salt. Remove off heat when it barely comes to a simmer. You do not want to boil it too much.
The tempering: Add a of oil to a small pan on low flame. When the oil is hot, add in the mustard seeds and let it splutter. Then add urad dal, curry leaves and hing or (asafoetida or Perungayam). Fry till the curry leaves are crisp and the dal is brown. Pour it over the dal.
Garnish with Coriander Leaf.
Now ready to Serve with rice, Chapati and Idly.
Easy and quick recipe for Chow Chow Kootu with Moong Dal without onion and tomato. Very Tasy for Rice, Chapati and Idly.
Prep time: 10 mins
Cook time: 20 mins
Total Time: 30 mins
Cuisine: South Indian
Serves: 4
Ingredients
Main Ingredients
1 Large chow-chow
½ cup split moong dal
½ teaspoon salt
½ cup split moong dal
½ teaspoon salt
For the masala paste
7 pod garlic
1 teaspoon pepper
1 teaspoon cumin seeds
2 heaped tablespoons fresh shredded coconut
2 dried red chillies
1 teaspoon pepper
1 teaspoon cumin seeds
2 heaped tablespoons fresh shredded coconut
2 dried red chillies
For the tempering
1 teaspoon peanut oil
½ teaspoon mustard seeds
1 sprig curry leaves
¼ teaspoon hing or (asafoetida or Perungayam)
½ teaspoon mustard seeds
1 sprig curry leaves
¼ teaspoon hing or (asafoetida or Perungayam)
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