Bangalore Chow Chow Koottu: Creamy South Indian Vegetable Stew
55 minutes
1171 reads
About Bangalore Chow Chow Koottu: Creamy South Indian Vegetable Stew
Experience the comforting flavors of Bangalore with this authentic Chow Chow Koottu recipe. This hearty South Indian stew combines the unique taste of chow chow (a popular Bangalore vegetable) with sweet carrots, nutritious moong dal, and a fragrant blend of coconut and spices. It's a simple yet incredibly satisfying dish, perfect for a wholesome lunch or dinner.The creamy texture and subtle spice blend make this koottu a delightful culinary experience. This recipe brings the essence of home-cooked Bangalore meals to your kitchen, showcasing the region's rich culinary heritage.Easy to follow instructions and readily available ingredients make this a perfect recipe for both novice and experienced cooks. Prepare to be amazed by the delicious and aromatic result!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Vegetables
- 1 medium Chayote Squash also known as chow chow; cut into 1-inch cubes
- 1 medium Carrot cut into 1-inch cubes
- 2 Chili Pepper finely chopped, green
Dal & Legumes
- 1/2 cup Mung Bean split yellow mung beans; rinsed, yellow
Spices & Aromatics
- 1 tsp Urad Dal black, split; also known as gram
- 2 Chili Pepper adjust to taste, dried, red
- 3 Peppercorn black
- 1 tsp Cumin Seed
- 1/2 tsp Mustard Seed rai
- 1/2 tsp Asafoetida hing
- 1 tsp Turmeric optional, powder; for color
Other Ingredients
- 1/3 cup Coconut fresh, grated
- 1 tbsp Oil coconut oil recommended
- 1 tsp Salt or to taste
- 1 sprig Curry Leaf
- 2 cup Water or as needed
Instructions
Prepare the Vegetables
- Cut the chow chow and carrots into 1-inch cubes. Boil in a pan with 1 cup of water, salt, and green chilies for about 20 minutes, or until tender. Set aside.
Cook the Dal
- Rinse the moong dal and soak in water for 10 minutes. Pressure cook until soft (about 3-4 whistles).
Make the Spice Paste
- Heat oil in a pan. Add dried red chilies, cumin seeds, urad dal, and peppercorns. Sauté until lightly browned. Add the grated coconut and sauté for a minute. Remove from heat and let cool. Blend into a smooth paste with a little water using a blender or food processor.
Combine and Simmer
- Add the cooked moong dal and the coconut paste to the cooked chow chow and carrot mixture. Mix well. Simmer for 10 minutes, stirring occasionally, until everything is heated through and well combined. If needed, add a little water to adjust consistency.
Temper and Serve
- Heat remaining oil in a small pan. Add mustard seeds, asafoetida, and curry leaves. Once the mustard seeds begin to splutter, pour the tempering over the koottu. Stir well. Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Chow Chow Koottu
- For a richer flavor, use coconut oil for both sautéing and tempering.
- Adjust the amount of green and red chilies according to your spice preference.
- If you don't have fresh grated coconut, you can use desiccated coconut (unsweetened) but the texture might be slightly different.
- Adding a pinch of turmeric powder while boiling the vegetables will enhance the color and provide additional health benefits.
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgFiber: 9gSugar: 4g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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Looks so yummy! Excited to make it.
This is fantastic! Thank you for sharing.
Wow, this looks fantastic!