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Tuesday, July 15, 2008

Chow Chow Koottucurry (Chayote Squash Koottu Curry) or Bangalore Kathirikkai Koottu

koottucurry is a must in a chettinad lunch. All south Indians will make koottu. But the recipes and way of cooking differ. Chettiar ladies are well known for making this koottucurry which is very safe for the stomach. Unlike others, in chettinad we don’t start giving food by giving paruppu rice for the children. It is the rice mixed with koottucurry that is given to kids. Children love the very little hot and salt taste in the koottucurry along with the taste of the vegetable.
The main thing to be noted in making koottucurry is that very little dhal (pasiparuppu) is used. In chettinad they very rarely pressure cook this dhal since it will get sticky. I never pressure cook this dhal. This dhal if cooked in the kadai will get cooked within 10 minutes. By the time you cut the vegetable, the dhal will be ready. For one medium size chow chow (1 cup cut pieces) 1 handful of dhal is enough (1/4 cup).This curry will be such that the veg will be nicely cooked but at the same time stay separate from the dhal. Peerkkangai koottucurry,pudalangai koottucurry,muttaikose koottucurry is also prepared the same way

Chow Chow-1 medium size
Green chilli-1
Big onion-1/2(finely chopped)
Sambar powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Coconut milk-1 tablespoon
To season
Ghee-1 teaspoon
Cumin seeds-1 teaspoon
Broken urudh dhal-1 teaspoon
Curry leaf-little
Cut the vegetable into small pieces. Cook the dhal in a kadai in 2 cups of water. When the dhal is almost cooked add the vegetable along with 1 ½ cups of water. Add the green chili, turmeric, onions and the chili powder. Half close the kadai and cook in medium fire for 10 minutes. When the vegetable is almost cooked add the salt needed and allow it to cook for 5 more minutes. Always see to it that the curry does not get thick. If found so add little water and bring to a boil. Switch off the stove. In the seasoning pan season the koottucurry with the items given in’ To season’ in little bit of ghee. This ghee will give a wonderful taste to the dish. I very rarely use ghee in my cooking. But for koottucurry I always season in ghee. If going to be used immediately, coconut milk can be added. It will enrich the taste. If you intend to give to young kids, coconut milk can be avoided
The mothers, who complain of their kids not eating properly, try this koottucurry mixed in hot rice along with little ghee and give your comments.


Cham said...

Adding coconut milk & sambar pwder is tottaly new to me...Looks so delicious ur chow chow koottu :)

Solai Chidambaram said...

Thankyou cham.Always first to leave a comment.

Divya Vikram said...

love chow chow..Nice recipe.

kamala said...

Like Cham said I too dont add coconut milk...Btw..Garlic pickle is mouthwatering..I am crazy abt pickles..Can eat as itself..Will make it soon

Revathi said...

i saw in that movie pirivom sandipom that old lady of the home saying podalanga kootucurry - now i know how its made :)

Solai Chidambaram said...

yes Kamala.I want somebody to try and write their experience

Sujatha said...

Yummy koottu curry.. A new recipe to me, I usually add coconut paste.. your coconut milk sounds interesting and easy!

By the way, aachi.. your recipe talks about cooking a dal.. I didn't see any dal in the ingredients.. Is it thuvar dal or moong dal?

Solai Chidambaram said...

It is moong dhal sujatha (broken green gram).It is shown along with the vegetable in the blog

Minti said...

Just had your kootu curry for dinner. Incredibly simple and comforting. Another keeper.

dharani said...

HI aunty..first time I bought chow chow in my life..and wondering how to make..ur recipe made it easy and it taste awesome.. ur cooking is fab!

anush said...

superb receipe aunty....

Divya Ramamoorthy said...

Is that split urad dal or moong dal?

Solai Chidambaram said...

Divya,In the ingredients section I have not mentioned the moong dhal used which is shown in the snap.In seasoning I have mentioned urudh dhal only.

Skl said...

Hello aunty,
We made this dish,came out very well,used to
have this at home,same recipe except the coconut milk,we make podalangai kootu with rasam,that's a favorite combination,this veggie also is equally great for kootu,flavor enhanced with coconut,added ghee too,was very delicious,thank you,skl

Sangita said...

I prepared this curry and very delicious

Minky said...

Hi Achi
I love your blog. I am also from Chettinad and am so glad to have found your site. Its easy to follow and the taste is just like back home when my mom used to make it. I have been asking my mom to at least put her recipes in a book one a day but she hasn't. So I was really glad when I came across your site. Thank you so much.
I have a question for your aachi. I am trying to get my daughter to eat vegetables and she will not except probably just cauliflower and snake gourd. I grew up eating all vegetables but not sure how to get her to eat. Any suggestion from your side will really help.
Thank you

julie said...

Hi, can you please edit the recipe and include the broken green gram dal in the ingredients list. It is very confusing to not have a major ingredient in the list.

Curb me said...

Super tasty dish, easy to make when guests come over or when I am feeling tired after work. My son loves it too.