Chow Chow Kootu | Chayote Squash Kootu

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Chow chow or otherwise called as banglore kathirika is a common vegetable in south indian household.

No festival meal can be without kootu especially chow chow kootu. vethakuzhambhu and kootu is my favorite combination.

The same recipe can be used to make snake gourd kootu also. The procedure for all kootu remains the same. Instead of green chilli, we can use red chilli.

Chow Chow Kootu | Chayote Squash Kootu Preparation time: 10 mins |Cooking time: 20 mins | Serves: 2 Ingredients Chow chow  | Chayote squash 1 Kadala paruppu | channa dal 1/3 cup Turmeric ¼ tsp or less Green chilli 1 or 2 Coconut ½ cup Salt As required Coconut Oil 1 ½ tbsp Mustard ¼ tsp Urad dal ½ tsp Curry leaves 1 sprig Method 1. Chop the chow chow into small cubes and pressure cook for three whistle along with channa dal. Add a pinch of turmeric also. 2. Grind coconut and green chilli to a fine paste by adding little water. 3. Now to the cooked chow chow and dal, add the coconut paste and cook till you see the kootu boiling. You can add water accordingly to the chow chow and dal to make it into a kootu consistency. 4. Heat coconut oil. Add mustard, urad dal, curry leaves . Then add these to the kootu. Tastes yummy with vetha kuzhambhu!!!

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Bitter Gourd Fry | Pavakai Fry

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Bitter Gourd Fry | Pavakai Fry

Pavakai is one vegetable everybody hates to have. I am not a big fan of pavakai. After coming to US, i started eating whatever veggies we get here. So, pavakai is one such vegetable which comes to my vegetable basket when i go for shopping. When i was searching for bitter gourd recipe i found this one. I made it and my husband liked it a lot :). I too liked it and easy to make....

Ingredients                                           Bitter gourd/ Pavakai 3 nos Corn Flour 3 Tbsp Rice Flour 3 Tbsp Red Chilli Powder 2 Tsp Turmeric A pinch Salt As required Oil For deep frying           Method  1. Wash and slice them as thin as possible.  2. Add corn flour, rice flour, chilli powder, turmeric, salt and pavakai in a bowl.  3. Mix them evenly by sprinking water.  4. Heat oil in kadai. Add the slices in bathes. Just sprinkle them over the oil.  5. Fry till bubbles ceases and the slices becomes brown colour. Best way to eat Bitter gourd without crying :) Note: The mixture has to be dry and not sloggy. Make sure to add them in batches and the slices should not stick to each other

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