Thursday, November 29, 2012


This is one variety of Poricha kootu which uses red chillies instead of green chillies and also urad dhal. This tastes great when served with hot rice and ghee.
Checkout the recipe for original version of poricha kootu

Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Poricha Kootu


Chow Chow(Chayote squash):1
Split yellow moong dhal:1/4 cup
Salt:3/4 tsp
Tumeric powder
a pinch
a pinch
For Masala:
Oil1 tsp
Urad dhal2 tsp
Red chillies2 or 3
Cumin seeds (Jeera)1 tsp
Grated coconut                                 2 tablespoon
For tempering:
Oil1 tsp
Urad dhal1/2 tsp
Mustard seeds1/2 tsp
Curry leavesa sprig
1. Peel the skin of chayote and cut into small cubes. (Check the recipe for Chow chow peel thuvayal)
2. Add the moong dhal and 2 cups of water along with turmeric and asafoetida and cook for 3 whistles in a pressure cooker

3. Meanwhile heat 1 tsp of oil in a pan and fry the urad dal and red chillies together. Once the urad dal turns brown , add grated coconut and fry for not more than 30 seconds.The color of the coconut should not turn dark brown.Switch off the flame and add the cumin seeds and fry for 10 seconds

4. Allow this to cool and grind it to a powder

5. Open the pressure cooker, add more water if required. Add salt and mix well
6. Add the ground masala as well
7. Heat 1 tsp of oil and add the mustard seeds.Once it starts spluttering add the Urad dhal and curry leaves. Add this tempering to the kootu.