another . I stepwise pictures when . Kootu one regular households. regularly. It’s dishes I hate but developed .
for this bought specifically . were visiting . for . I visiting in Jersey.
- 1 chow chow/ chayote, diced
- 2 medium carrots , diced
- 1/4 cup moong dal
- 1/2 teaspoon turmeric powder
- Salt as needed
- Water as needed
- 1/2 cup shredded coconut
- 3 dry red chilies
- 1 teaspoon cumin seeds
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
In a thick bottom saucepan, add the diced carrots, chow chow, moong dal, turmeric powder and salt.
Add enough water so that it is just a little short of covering the veggies. Mix everything well. Turn on the heat.
Let the veggies and dal cook.
Meanwhile, grind a teaspoon of jeera/cumin seeds, 3 red chilies (or adjust per taste) and half cup shredded coconut.
Grind to a smooth paste. Set aside.
When the vegetables are cooked and the dal is also done, add the ground coconut paste.
Let the kootu boil for 5 minutes. Taste test and adjust seasonings. Turn off the heat.
Heat 2 teaspoons of oil in a small pan. Add 1/2 teaspoon of mustard seeds and once it stops popping, add a spoon of broken urad dal. Wait for the dal to turn golden brown.
Add the tadka to the kootu. Serve with rice and papad.