BM #108 Week 2 Day 3 - 

This dish comes from my mom's kitchen with slight modifications. I saw it in Rajani's space, and was reminded of it. I later confirmed with my mom that she also makes it the same way except that she wouldn't add carrots in kootu.

I asked my mom how she makes this kootu which is typically made in Tamil Nadu. My mom said that because her grandma hails from Vellore, Tamil Nadu, there were definitely some dishes which she brought from there and passed on in the family. 

My mom also says that there are many dishes which are common across Andhra and Tamil Nadu, especially in the border areas.

The picture features, Palak Dal, Chow Chow Carrot Kootu and Bendakaya Tomato Shorva, Rice, Pickle and Yogurt.

Recipe Source here
Ingredients - 

Chow Chow / Chayote Squash 1 nos
Carrot 1 medium
Moong dal 1/4 cup
Salt, Turmeric, Sugar as needed
Lemon Juice as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida and Curry leaves)
To Grind - 
Coconut Fresh/Frozen 1/2 cup
Dry Red Chilies 3
Cumin Seeds 1/2 tsp


Method Of Preparation -


Pressure cook the dal and vegetables. 

Grind the ingredients adding as much water as needed, listed under 'To Grind' and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the cooked dal and vegetables.

Sprinkle salt, turmeric, sugar and the ground paste and mix well and allow it come to a rolling boil.

Remove from heat and squeeze lime juice. Serve warm with rice.


BMLogo




Preparation Time 30 minutes
Serves 4-5
Posted by Harini R on Sunday, January 12, 2020

1 Responses to Chow Chow Carrot Kootu

  1. Srivalli Says:
  2. I so agree on the commonness of dishes in the border, my family hailing from this region, most times Mom can't say if it was Andhra or Tamil Nadu..:)..anyways we have arrived at our own cuisine which might be a mix of both. This kootu looks so inviting and I must try adding carrot next time.

     
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