Chow Chow Pulippu Kootu

Ingredients

Chow Chow - 2 (big size)

Groundnut (verkadalai) - 100 gms

Bengal gram (kadalai paruppi) - 1/2 cup (100 gm)

Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)

Asafoetida - 1/4 teaspoon

Tamarind (puli) - size of lemon

Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon

Bengal gram (Kadalai paruppu) - 2 tablespoon

Asafoetida - a small pinch

Dry Red chilly - 6

Grated Coconut - 1/4 cup

Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them In a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely
5. Keep this ready

Preparation

1. Cook thoor dhal and keep it ready
2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
3. Chop chow chow in to small pieces
4. Heat 2 tumblers of water in a vessel along with chopped chow chow, bengal gram and groudnut
5. Wait till the chow chow is half boiled
6. Add tamarind water
7. Add salt
8. Heat for 10 minutes
9. Add the grinded ingredients
10. Heat for 5 minutes
11. Add the cooked thoor dhal
12. Heat for 5 to 10 minutes
13. Turn off the stove
14. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
15. Allow mustard to burst
16. Add the mustard and curry leaves in the koottu