Chow Chow Poricha Kootu (Chayote Lentil Stew)

Category: Kootu / Lunch
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: 3 servings

Chow Chow Poricha Kootu

Chow Chow Kootu is made with Chayote Squash / Chow Chow, Moong dal and freshly roasted & ground spices. Adding handful of cooked channa gives nice texture to the kootu and also gives a protein boost :) 

Chow Chow Kootu tastes best with hot rice along with spicy Vathakuzhambu and appalam!

Ingredients:

• Chow Chow / Chayote - 1 big sized or 2 small sized, cubed
• Moong Dhal - 1/4 cup
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as needed
• Cooked Brown Channa - handful (Optional)

To Roast & Grind:

• Coconut oil - 1/2 tsp
• Urad dal - 1 tsp
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Red chillies - 1-3 (Adjust as per spiciness)
• Fresh Coconut - 1/4 cup

For Tempering:

• Coconut Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Split Urad dal - 1/2 tsp
• Curry leaves - few
• Asafoetida - a generous pinch

Method:

• Wash and peel the chow chow, remove the seed and chop into bite sized cubes

Cabbage Kootu

Category: Kootu / Lunch
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: 3-4 servings

Cabbage Kootu

 Ingredients:

• Cabbage, finely chopped - Around 2 cups, tightly packed
• Moong Dhal - 1/4 cup
• Channa Dhal - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Castor Oil - few drops
• Salt - to taste
• Water - as needed

For Grinding:

• Fresh Coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Red chillies - 1-2 (Adjust as per spiciness)
• Small Onions - 4-5 nos

For Tempering:

• Coconut Oil - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves - few
• Asafoetida - a generous pinch

Method:

1. Wash and finely chop the cabbage and cook in a separate vessel with required water until its done. We can also pressure cook it along with dhal, if we want little crunchy we can cook in this way
   
   
   
   
2. In a pressure cooker, add the dhals,turmeric powder, few drops of castor oil and required water; cook in medium flame for 2-3 whistles
3. Meanwhile grind the coconut, cumin seeds, small onions and red chillies into a fine paste
   
4. Once the dhal gets cooked, open up the lid and mash them well
   
5. Add the cooked cabbage to the mashed dal and cook for 2-3 mins
   
6. Add the ground coconut paste to the cooked dhal and allow to boil for few mins in low to medium flame
   
7. Add required salt and once it reaches kootu consistency (little thick), switch it off
   
8. In a small pan, heat coconut oil and once it becomes hot add the mustard seeds followed by curry leaves and switch it off and then add asafoetida
   
9. Pour the tadka into the kootu
   
10. Serve hot with Rice!!
    

Carrot Kootu

Category: Kootu / Lunch
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 3 servings

Carrot Kootu

Ingredients:

• Carrots - 2-3 nos, chopped
• Tur Dhal - 1/4 cup
• Moong Dhal - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as needed

For Grinding:

• Fresh Coconut - 1/2 cup, packed
• Cumin seeds - 1 tsp
• Green chilly - 1 no (Can be avoided if making for kids)

For Tempering:

• Coconut Oil - 1 tsp
• Mustard seeds- 1/2 tsp
• Urad dhal, split - 1/2 tsp
• Curry leaves - few
• Red Chilly, broken - 1 no 
• Asafoetida - a generous pinch

Method:

1. Dry roast the moong dhal for few mins till we gets nice aroma and dhal turns golden brown (we can roast in cooker also). If having time, we can soak Tur Dhal for few mins for easy cooking
   
2. Wash and chop the carrots 
   
3. In a pressure cooker, add the roasted moong dhal, Tur Dhal, finely chopped carrot, turmeric powder and required water; cook in medium flame for 2-3 whistles
   
4. Meanwhile grind the coconut, cumin seeds and green chilly into a fine paste. If making for kids, we can avoid the green chilly for grinding and use only for tadka
   
   
   
   
5. Once the dhal and veggie gets cooked, open up the lid and mash them well
   
6. Add the ground coconut paste to the cooked dhal and allow to boil for few mins in low to medium flame
   
7. Add required salt and once it reaches kootu consistency (little thick), switch it off
8. In a small pan, heat coconut oil and once it becomes hot add the mustard seeds followed by urad dhal, curry leaves, red chilly and asafoetida
   
9. Pour the tadka into the kootu
   
10. Serve hot with Rice!
    

Suraikkai Kootu (Bottlegourd-Channa Dhal Coconut Curry)

Category: Kootu / Lunch
Preparation Time: 10 mins + 30 mins soaking time
Cooking Time: 20 mins
Servings: 2-3 servings

Bottlegourd Kootu

Ingredients:

• Suraikkai / Bottlegourd - 1 small sized, finely chopped
• Channa Dhal - 1/3 cup
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as needed

For Grinding:

• Fresh Coconut - 1/2 cup, packed
• Cumin seeds - 1 tsp
• Green chillies - 1-2 (Adjust as per spiciness)

For Tempering:

• Coconut Oil - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Urad dhal, split - 1/2 tsp
• Curry leaves - few
• Red Chilly, broken - 1 no 
• Asafoetida - a generous pinch

Method:

1. Wash and soak Channa dhal for atleast 30 mins
2. Wash and remove the skin of bottlegourd as well as any big seeds and chop it into fine pieces
   
3. In a pressure cooker, add the soaked channa dhal, finely chopped bottlegourd pieces, turmeric powder and required water; cook in medium flame for 2-3 whistles
4. Meanwhile grind the coconut, cumin seeds and green chillies into a fine paste. If making for kids, we can avoid the green chilly for grinding and use only for tadka
5. Once the dhal and veggie gets cooked, open up the lid and mash them well
   
6. Add the ground coconut paste to the cooked dhal and allow to boil for few mins in low to medium flame
   
7. Add required salt and once it reaches kootu consistency (little thick), switch it off
   
8. In a small pan, heat coconut oil and once it becomes hot add the mustard seeds followed by urad dhal, curry leaves, red chilly and asafoetida
   
9. Pour the tadka into the kootu
   
10. Serve hot with Rice and some Thogayal!!
    

Poosanikkai Kootu - Pumpkin-Dhal Curry

Category: Kootu / Lunch
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 3-4 persons

Pumpkin Kootu is a comforting and mildly spiced curry with the goodness of pumpkin and protein rich dhal. Since it is not spicy, kids will like it. If we want a spicier version, we can also add 1 tsp of sambar powder / red chilly powder. We can prepare it with moong dhal alone or combination of moong and channa dhals.

Pumpkin Kootu

Ingredients:

• Poosanikkai /Orange Pumpkin, finely chopped - 1 cup heaped
• Moong Dhal - 1/4 cup
• Channa Dhal - 2 tbsp
• Onion, finely chopped - 1/2 no 
• Tomato, finely chopped - 1 no
• Green chillies - 1-2 (Adjust as per spiciness)
• Ginger grated - 1 tsp
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Coriander leaves, finely chopped - for garnishing

For Tempering:

• Oil - 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red Chilly, broken - 1 no (Optional)

Method:

1. Wash and remove the skin of the pumpkin, chop it into fine pieces
   
2. Soak the channa dhal for 10 mins
   
3. Dry roast the moong dhal in medium flame for 3-5 mins
   
4. In a Pressure cooker, add the pumpkin pieces, chopped onion, tomato, ginger, green chillies, channa dhal, moong dhal and turmeric powder
   
5. Add enough water and pressure cook for 2-3 whistles
   
6. Once the pressure releases, open it up and mash it slightly with laddle
7. Add required salt and boil for another 4-5 mins in low flame. If its too thick, we can add little water
   
8. Meanwhile prepare the tempering in another pan; heat oil and then add mustard seeds followed by curry leaves, red chilly and finally cumin seeds
   
9. Add the tempering into the boiling kootu, mix well and simmer for another 1-2 mins
10. Switch off and Garnish with coriander leaves
    
11. Serve hot with rice!