Chow-Chow as it is generally called also happens to go by the name of Bangalore Kathirikkai in tamil.... Psst... I somehow still cannot bring myself to call Bangalore as Bengalooru. Though in our family there exists many a versions of this kootu, this is my favorite one.... I have managed to merge all into one and come up with a perfect one that suits my palate and also my family’s. This is a very simple and non-spicy dal that will go with both rice and rotis.... It is a custom in my family to serve this kootu in “Virundhu” (Social Luncheons). The past few days and this week is a very hectic one for me as there are so many guests at home thanks to the Wedding season and also many are going on their pilgrimage to “Sabarimala” and so the stove is always on simmer.....
- Chow- Chow / Bangalore kathirikkai / Chayote – 1, medium
- Yellow moong dal – 1 fist full / 3 tbsp
- Turmeric powder – ½ tsp
- Mustard seeds – ½ tsp
- Urad dal – ¼ tsp
- Curry leaf – 1 sprig
- Asafetida – 1 pinch
- Salt – to taste
- Oil – 2 tsp
- Grated fresh Coconut – 5 tbsp
- Cumin seeds – ¼ tsp
- Sambar onion / Shallots – 3
- Green chilies – 2 or 3
- Curry leaf – 5 to 6
Peel the chow-chow and cube it. Pick and wash yellow moong dal. Place chow-chow, moong dal and turmeric powder in a pressure cooker. Add 1 cup of water and pressure cook for 2 whistles.
Grind together all the ingredients given under the list using very little water to a fine paste and keep aside.
After releasing the pressure, open the cooker and mash the contents slightly with a pappu gutthi or a masher (This step is optional). Add the ground paste and mix well. If the mixture is too thick add a little more water. Add salt and let it come to a boil.
Meanwhile heat a pan with oil. Add mustard seeds, when it splutters add the urad dal and roast it for a few seconds.
Add asafetida and curry leaves. Give it a mix and pour this tempering over the cooking kootu / dal. Let it continue to cook for a minute or two over medium flame. Transfer to a serving bowl.
Serve as an accompaniment with hot Sambar rice or Spicy Puli Kulambu or you can also pack these as a side dish for Rotis to lunch.
- As the entire recipe is dependent on the green chilies we use for grinding adjust it accordingly.
- You can also add red chili powder while pressure cooking and omit the green chilies while grinding.
- You can use coriander leaves while instead of curry leaves.
- If you like the flavor of garlic add it while grinding the ingredients.
This is off to my event Winter Carnival