Chettinad Chow Chow Masala Kootu Recipe

Cooking Directions

• STEP 1.Pressure cook lentils until soft and set aside.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and chopped chow chow. Cook until the chow chow is tender.
• STEP 5.In a blender, grind coconut, fennel seeds, and spices to a smooth paste.
• STEP 6.Add the ground paste to the cooked chow chow and mix well.
• STEP 7.Add the cooked lentils, salt, and bring the kootu to a boil. Simmer for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a handful of grated coconut while grinding the spices for a richer taste.
• If chow chow is not available, you can substitute it with other vegetables like bottle gourd or pumpkin.
• For a spicier kootu, add more green chilies or red chili powder.

Storage and Serving

• Chettinad Chow Chow Masala Kootu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kootu before serving and add a little water if needed to adjust the consistency.
• Serve the kootu as a side dish with rice or roti.