Chow Chow Kurma Recipe

Cooking Directions

• STEP 1.Peel and chop the chow chow into small cubes.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.In a blender, grind coconut, cashews, and fennel seeds into a smooth paste.
• STEP 7.Add the ground paste to the pan and cook for a few minutes.
• STEP 8.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 9.Add the chopped chow chow and mix until well coated with the masala.
• STEP 10.Add water, cover the pan, and let it cook until the chow chow is tender.
• STEP 11.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to peel the chow chow before chopping it into cubes.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you prefer a thinner gravy, you can add more water while cooking the chow chow.

Storage and Serving

• Chow Chow Kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kurma before serving and garnish with fresh coriander leaves.
• Serve the kurma with steamed rice, roti, or dosa for a delicious meal.