CHOW CHOW KOOTU

 CHOW CHOW KOOTU

The reason why there was a lull in this blog for the last couple of months was because we were shifting house. This was a big project for us and took up most of my time and energy! I am glad to say that everything went off well and we are fast settling down in our new home. The time has come to get back to my passions for cooking and blogging! 

Readers outside India may wonder what "Chow Chow" is! Some may think it is something to do with Chinese cuisine. In many parts of India, "Chow Chow" is a common name for  Chayote Squash, a vegetable belonging to the squash family. In Kannada, it is called Seemebadnekai. 

This vegetable is reasonably priced and has numerous health benefits which make it quite popular especially in South India. 

Today's recipe is for a "Kootu" (which is an accompaniment for rice or chapati commonly made in Tamilnadu). This is easy to make and is quite tasty.

We had this with hot steamed rice and a spicy rasam. We loved it! I hope you will try it out and let me know what you think of this dish.

Ingredients:-

• Chow Chow (Chayote Squash) 2
• Turmeric Powder, 1/4 tsp
• Moong Dal, 1/4 cup
• Salt, to taste

For the Masala Paste:-

• Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillis, 2
• Peppercorns, 1/2 tsp 
• Fresh Coconut Gratings, 2-3 tbsp
• Oil, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• Red Chilli, (broken into halves), 1
• Oil, 1 tsp

Method:-

Wash and peel the chow chow and cut them into cubes. 

Wash the moong dal and keep in a small vessel with water. 

Place the cubed chow chow in another small vessel, add turmeric powder and water. Keep these two vessels in a pressure cooker and cook for 2 whistles. When the cooker cools, remove the vessels. Mash the dal and keep aside.

In a small pan add 1 tsp of oil and fry the chana dal, coriander seeds, peppercorns and red chilli on medium heat till the dal changes colour. Transfer this to a mixer jar, add the fresh coconut gratings and grind to a fine paste adding the required amount of water. Keep this masala paste aside

Heat oil in a kadhai and on medium heat add the mustard seeds, Once they splutter add the urad dal, curry leaves and broken red chilli and saute till the dal changes colour.

To this add the cooked chow chow and mix well. Next add the cooked and mashed moong dal, salt to taste and the freshly ground masala paste.  Mix well and adjust the consistency by adding water to get a curry like consistency. Bring to a boil then lower the heat and let it simmer for a few minutes. Finally drizzle a little coconut oil to enhance the taste. 

Switch off the gas. Transfer to a serving bowl  and serve hot with steamed rice and rasam or chapatis. 

MULLANGI KOOTU

 MULLANGI KOOTU

A commonly available root vegetable in India is the radish.This is called Mooli in Hindi, Mullangi in Kannada and Tamil. It is strong in antioxidants and hence has several health benefits. 

A Kootu is frequently made in our South Indian cuisine. It is a side dish of semi-solid consistency made with lentils and vegetables. 

Elsewhere in this blog, you will find recipes for dishes made with radish such as:-

• Mullangi Sambar
• Mullangi Batate Sukke
• Radish Chutney

Today's recipe is for a side dish made with radish called Mullangi Kootu. The taste of this dish is enhanced by the addition of peanuts. You should use coconut oil if possible, for the seasoning. 

This is a saatvik dish as it contains no onion or garlic. 

 I made this recently and we enjoyed it.

Ingredients:-

• Mullangi (Radish), 2 or about 250 gms
• Moong Dal, (Split Green Gram), 1/4 cup
• Groundnuts, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste

Roast & Grind To A Paste:-

• Coriander Seeds, 1 tbsp
• Channa Dal, ( Split Bengal Gram), 1 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry Leaves, 1 sprig 
• Coconut Oil, 2 tsp

Method :-

Wash the radish thoroughly, snip off the two ends, peel and cut the radish into cubes

Wash the moong dal and groundnuts, 

In a pressure cooker, cook together the radish cubes along with moong dal, groundnuts and a little turmeric powder, in adequate water for 3 whistles

Once the cooker cools, remove the contents and keep aside

Heat 1 tsp of oil in a small pan,  and on medium heat fry the coriander seeds, channa dal, and Byadgi red chillies till the dal changes colour to a golden brown 

Once these roasted ingredients cool, transfer to a small mixer jar and grind, along with the fresh coconut gratings,  to a smooth paste adding the required amount of water. Keep aside. 

Heat 2 tsp of coconut oil in a thick bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, then add the curry leaves and sauté for a few seconds

To this add the cooked radish-dal-groundnuts, salt to taste and mix well

Now add the freshly ground paste and mix well

Adjust the consistency of the Kootu by adding water if required. The Kootu should have a thickish consistency. 

Bring to a boil and allow it to simmer for 2-3 minutes, then switch off the gas

Transfer to serving bowl

Serve the Radish Kootu as a side dish along with hot steamed rice and rasam

CABBAGE KOOTU

CABBAGE KOOTU

Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes. Elsewhere in this blog, you will find recipes with cabbage such as Cabbage Sukke from our Konkani cuisine, Spinach & Cabbage Parantha from Punjab,  and Cabbage Kheer from West Bengal.

I tried out this recipe from Tamilnadu, for a side dish of semi-solid consistency called, "Kootu" which is made with lentils and vegetables. Today's Kootu uses moong dal (Split Green Gram Dal) and cabbage.

This recipe has been adapted from Cabbage Kootu from the popular website Hebbar's Kitchen.

We had this for lunch with rice and rasam and it tasted just great!!

Ingredients:-

• Cabbage, finely chopped, 2  to 2 and 1/2 cups
• Moong Dal, (Split Green Gram Dal)1/2 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste

To Be Ground To A Smooth Paste : 

• Fresh Coconut Gratings, 1/2 cup
• Cumin Seeds, 1 tsp
• Rice Flour, 1 tbsp
• Green Chillies, 3 or to taste

For Seasoning: -

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida,( Hing), 1/8 tsp 
• Dried Red Chilli, 1
• Curry Leaves, a few
• Oil, 2 tsp

Method:-

Wash and finely chop the cabbage
Wash and soak the moong dal in adequate water for about half an hour
In a mixer jar, grind together the coconut gratings, green chillies, cumin seeds and rice flour with 1/2 a cup of water till you get a smooth paste. Keep aside.
In a pan, cover and cook the soaked moong dal with 2 cups of water on medium heat for about 10 -15 minutes stirring from time to time till it gets half done

To this, add the finely chopped cabbage, salt and the turmeric powder and mix well
Cook covered on medium heat stirring from time to time for another 10 minutes or till the cabbage gets cooked
Now add the smooth ground paste prepared earlier, 1/2 cup of water, mix well and bring to a boil
Lower the heat and allow it to simmer for about 5 minutes and switch off the gas
Do the seasoning by heating oil in a small pan and on medium heat add the mustard seeds and when they splutter add the urad dal, and fry till it changes colour
Add the asafoetida, dried red chilli and curry leaves  and saute for a few seconds
Pour this seasoning on to the Cabbage Kootu
Serve hot along with rice and rasam 

SABSIGE SOPPU KOOTU

SABSIGE SOPPU KOOTU

Today's recipe is from my home State of Karnataka where we eat a lot of greens which are called Soppu in Kannada, the local language. For this dish, we use what we call "Sabsige Soppu" in Kannada. This is nothing but Dill Leaves which, as you know, have a flavour of their own.

Dill Leaves are called Suva Bhaji in Hindi and Shepu in Marathi/Konkani. They are used in different parts of the country.  Elsewhere in this blog you will find recipes for Moong Dal With Dill Leaves, Shepu Cha Dosa, and Akki Rotti With Dill Leaves.

"Kootu" is a side dish with vegetables and lentils. In this case, we have dill leaves, potato and toor  dal

I have adapted this recipe from Sabsige Soppu Kootu from Madhuri's blog MADaboutkitchen.  We tried this out and loved it with rotis.

Ingredients:-

• Sabsige Soppu ( Dill Leaves), 1 bunch
• Toor Dal, ( Split Pigeon Peas), 1/2 cup
• Potato, 1 
• Groundnuts, 1/4 cup
• Jaggery, grated, 1 tsp 
• Salt, to taste

To Be Ground To A Paste:- 

• Urad Dal, ( Black Gram Dal), 1 tbsp
• Green Chilli, slit, 1
• Black Peppercorns, 1 tsp
• Coconut Gratings, 1/4 cup

For the Seasoning: 

• Mustard Seeds, 1 tsp
• Dry Red Chillies, 2 ( broken into halves) 
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:-

Pluck the dill leaves from their stems, wash them well and finely chop them 

Wash, peel, and cut the potato into cubes
Wash the toor dal and cook it in a pressure cooker adding 1 cup of water along with the dill leaves, potato cubes, and groundnuts. Cook for 2 whistles or till the dal is done.
Allow the pressure cooker to cool
In a small pan, dry roast the urad dal, slit green chilli, and black peppercorns till the dal changes colour and the peppercorns start popping
Transfer the dry roasted ingredients to a small mixer jar, add the coconut gratings and grind to a fine paste adding just the required amount of water
Transfer the contents of the pressure cooker to a vessel and to this add the ground paste, salt, jaggery powder and 1 cup of water
Mix well and bring to a boil
Cook over medium flame, stirring from time to time, till the kootu thickens and gets a creamy texture
Heat 2 tsp of oil in the small pan and when it gets hot add the mustard seeds and when they splutter add the broken dry red chillies and curry leaves. Saute for a few seconds
Pour this seasoning on to the kootu
Serve the Sabsige Soppu Kootu along with rice or rotis

CABBAGE MOR KOOTU

CABBAGE MOR KOOTU

In our South Indian cooking, we make use of curds/yogurt in a number of dishes. It is supposed to help keep your system stay cool. We also use curds to make different side dishes which accompany the main meal. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Mor Kuzhambu, and Avial.

Today's recipe is called Cabbage Mor Kootu which gets its name from "Mor" being the Tamil name for curds. "Kootu" is a curry made with vegetables and lentils.

As you know, cabbage is a vegetable that gets cooked really fast so this dish can be made at fairly short notice. It also does not use onions or garlic. This mildly spiced dish can be served as an accompaniment  with rice and sambar/rasam or had with chappatis.

I have adapted this recipe from Cabbage Morkootu from Gita's Kitchen.

Ingredients:-

• Cabbage, 500 gms. 
• Thick Curds, 1 cup
• Fresh Coconut Gratings, 4 tbsp
• Green Chillies, 4
• Chana Dal, (Bengal Gram), 1 tbsp
• Salt, to taste 

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

Wash and finely chop the cabbage

Soak the chana dal in water for about 10 minutes
Cook the cabbage in a vessel by adding water ( less than 1 cup) and salt until it gets done.
In a mixer, grind together the coconut gratings, green chillies, soaked chana dal to a smooth paste adding just the required amount of water
Add this ground paste to the curds and mix well
Next, add the mixture of curds and the ground paste to the cooked cabbage, mix well and bring to a boil
Let this simmer on low flame
In a pan, heat the coconut oil and on medium heat add the mustard seeds
When the mustard seeds splutter, add the curry leaves and saute for a few seconds
Add this seasoning to the mor kootu
Lastly, add 1/2 tsp of coconut oil to the Cabbage Mor Kootu
Serve hot as an accompaniment to rice and sambar/rasam

MIXED VEGETABLE KOOTU

MIXED VEGETABLE KOOTU


Kootu is a dish made of vegetables and lentils popular in Tamil Nadu and Kerala which is more thick than sambar yet is not semi-solid.

Usually we have kootu made of a single vegetable such as cauliflower, brinjal, cucumber and so on.. Today's presentation is a Mixed Vegetable Kootu in which I have used cauliflower, green peas, carrots, potato and tomato. I think this makes a lovely combination with either rice or even with rotis.

Ingredients:

• Cauliflower florets, 2 cups
• Green Peas, 1/3 cup * used Frozen Green Peas
• Carrot, 1/4 cup
• Potato, medium-sized, 1
• Onion, finely chopped, 1
• Tomato, 1 
• Turmeric Powder, 1/4 tsp
• Tur Dal, 1/2 cup
• Tamarind Extract, from small lemon sized tamarind
• Salt, to taste

For the Ground Masala Powder: 

• Dry Red Chillies, (Byadgi), 4 
• Black Pepper Corns, 10
• Coriander Seeds, 1 and 1/2 tbsp
• Channa Dal, 1 tbsp
• Urad Dal, 1/2 tbsp
• Coconut Gratings, 1/4 cup

For Seasoning:

• Oil, 1 and 1/2 tbsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Asafoetida, (Hing), 1/4 tsp

Method:

Wash the vegetables, then dice the potato and carrot.
Break the cauliflower into florets and chop the tomato.
Finely chop the onion. Keep aside.
Soak the tamarind in warm water to extract its juice. Keep aside.
Wash and cook the tur dal in a pressure cooker for about 2-3 whistles till soft. Keep aside.
Dry roast the red chillies, pepper corns, coriander seeds, channa dal, and urad dal in a heavy bottomed vessel on low flame till you get a nice aroma
To this add the coconut gratings and roast for a couple of minutes more
Allow this to cool then grind it in a blender to a fine powder. Keep aside this ground masala powder.
In a kadhai, add oil and when it gets heated add mustard seeds.
When they splutter, add the curry leaves and asafoetida and saute
Next add the chopped onion and saute
Add the chopped tomato and cook till it becomes soft
Add the turmeric powder, the chopped cauliflower, potato, carrot and green peas and cook covered on low/medium flame, adding a little water, till they are almost cooked
Add salt to taste and mix well
Pour the tamarind extract and a cup of water and cook till the raw smell of the tamarind goes
Add the ground masala powder that you have prepared
Lastly, add the cooked tur dal and water as required to adjust the consistency, mix well and boil till the cooked vegetables, ground masala powder and the cooked dal are fully blended
Serve hot with rice.

RIDGE GOURD PEPPER KOOTU

RIDGE GOURD PEPPER KOOTU

As you know, Ridge Gourd, (Turai in Hindi, Gossale in Konkani, and Heerekai in Kannada) is commonly available in India. It is considered to have many benefits to our general health. I make dishes out of this vegetable from time to time. An interesting dish is the Ridge Gourd Peel Chutney.

A "kootu" is a type of dish made of lentils and vegetables popular in Tamil cuisine and is usually of semi-solid consistency. This recipe is adapted from Ridge Gourd Pepper Kootu by Kamala's Corner.

I like to serve this with hot steamed rice and rasam. 

Ingredients:

• Ridge Gourds, of medium-size, 2-3
• Green Gram Dal, (Split Moong Dal), 1/4 cup
• Turmeric Powder, 1 pinch 
• Salt, to taste
• Red Chillies,2
• Coriander Seeds, 1 tsp
• Bengal Gram Dal, (Channa Dal), 2 tsp
• Black Pepper, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Coconut Gratings, 2 tbsp
• Oil, 1 tsp

For Seasoning:

• Oil, 1 tsp 
• Mustard, 1/2 tsp
• Asafoetida Powder, a pinch
• Curry leaves, a few
• Sambar Onion, 2

Method:

Wash, clean and peel the ridge gourds 

Cut the ridge gourds into small pieces
In a vessel, cook the green gram dal together with a pinch of turmeric powder till it becomes soft. Keep aside.
Add turmeric powder and salt to the ridge gourd pieces and cook them covered till they become soft
Take care not to overcook them
In a kadhai, put 1 tsp of oil and when it is hot, add red chillies, coriander seeds, Bengal Gram dal, pepper and jeera. Fry them for a few seconds.
Next add the coconut gratings and fry for few more seconds
Remove this from the kadhai and allow it to cool
In a mixer, grind this to a fine paste with very little water
When the ridge gourd is cooked, add the ground paste and the cooked dal with a little water
Mix well and allow this to boil for a few minutes on low heat
Finally, season by heating oil in a kadhai, when it gets hot add mustard seeds and when they splutter, add asafoetida powder, curry leaves and chopped onion
Pour the seasoning into the kootu and mix well
Serve hot as a side dish

YELLOW PUMPKIN KOOTU

YELLOW PUMPKIN KOOTU

For years I have been trying to get my husband to like pumpkins as they are incredibly rich in vital antioxidants. It's amazing how a well made dish, thanks to a good recipe, can change one's outlook towards a vegetable!

I have adapted this from  Yellow Pumpkin Kootu in the popular blog, Padhu's Kitchen. My reward for making this dish came when I saw it polished off in no time. More importantly, my husband enjoyed it and asked me to make it again!!

Ingredients:

• Yellow Pumpkin, 3 cups, chopped
• Tur Dal, 1/3 cup
• Peppercorns, 1/3 tsp
• Red Chillies, 3
• Peanuts, 1 tbsp
• Grated Coconut, 1/4 cup
• Tomatoes, 2
• Mustard, 1 tsp
• Curry leaves,  a few
• Onions, chopped. 2 
• Ginger, finely chopped, 1" piece.
• Turmeric Powder, a pinch
• Salt, to taste
• Oil 2 tsp

Method:

Wash and peel the pumpkin. Cut them into cubes.
Place the pumpkin cubes in a pan, add a little water, salt and turmeric powder
Cook till the pumpkins are done taking care not to overcook them. Keep aside.
Pressure cook the tur dal until done and keep aside.

In a kadhai, add 1 tsp of oil and fry the peppercorns, red chillies and peanuts on medium flame till the chillies turn crisp and the peanuts change colour
Transfer to a mixer and together with the grated coconut grind it to a smooth paste using the required amount of water. Keep aside.

Make a puree of the tomatoes and keep aside

In a kadhai, heat oil and when it gets hot, add the mustard seeds. When they splutter add the curry leaves, chopped onions and the finely chopped ginger and fry till the onions become transparent
Now one by one add the cooked pumpkins, the pepper-peanut- coconut ground paste, the tomato puree and lastly the cooked tur dal
Mix well, add salt to taste and bring it to a boil
Lower the flame, allow it simmer for a few minutes
Serve hot with rice or chapati.

PODALANGAI (SNAKE GOURD) KOOTU

PODALANGAI (SNAKE GOURD) KOOTU

Snake gourd is not exactly everyone's favourite vegetable. Years ago, I remember many houses in Bangalore had their small back gardens and snake gourds grew in plenty. They were sort of straightened by tying a rock to elongate them in a manner of speaking.

My husband, for one, didn't care for snake gourd at all. I was very happy therefore when he actually liked a dish I made out of snake gourd, which is called " podalangai" in Tamil and " padavalkayi" in Kannada. We call it "Poddale" in Konkani.

The dish I made is adapted from Podalangai Kootu in Sangeetha's blog, Spicy Treats.

Ingredients:

• Moong dal, 1/4 cup 
• Channa dal, 2 tbsp
• Turmeric powder, 1/4 tsp
• Onion, medium sized, chopped, 1
• Tomato, medium sized, chopped, 1
• Snake Gourd, chopped, 1 and 1/2 cup 
• Asafoetida, ( Hing), a large pinch
• Salt, to taste

For The Masala:

• Coconut gratings, 1/4 cup
• Green chillies, 4-5, or as per taste
• Cumin seeds (Jeera) , 1/2 tsp

To temper:

• Oil, 1-2 tsp
• Mustard seeds, 1/2 tsp
• Urad dal, 1/4 tsp
• Dry red chillies, 1-2 , broken
• Cumin seeds, 1/4 tsp
• Fennel seeds, 1/4 tsp
• Whole peppercorns, 3-4
• Curry leaves, 1 sprig

To garnish:

• Coriander leaves, chopped.

Method:

Soak the moong dal and channa dal together for 15-20 minutes.
Cook the dals with turmeric powder  in 2-3 cups of water taking care not to overcook the dals
Make a smooth paste by grinding coconut gratings, green chillies and cumin seeds, using a little water. Keep aside.
To the cooked dals, add the chopped onion, tomato, snake gourd and a pinch of hing
Mix this well and now add the ground coconut paste
If it is too thick add a little water. Add salt and stir well.
Cook this in medium heat till the vegetables get cooked. Keep aside.
Heat a kadhai and add oil
When it gets hot, temper with all the ingredients listed  under "to temper" one by one in the given order
When the tempering is ready, add it to the kootu
Stir well and add the chopped coriander leaves
Serve hot