Chow Chow Pulippu Kootu


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


  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


  1. Thanks for sharing! Please check out one of my simple iyengar kootu recipes here and let me know what you think -

  2. Came out superb. Thanks a ton for this recipe. The koottu vessel became empty within no time. Thanks Andal Mami