As you've all noticed, I've gone traditional. I am enjoying picking Amma's brains of dishes that she used to make when we (my brother and I) were children. I'm enjoying recreating those dishes at home. I find that when I grind a masala for a dish that Amma's just finished telling me about on the phone, the aroma that hits my nose as soon as I open the mixer jar transports me right back to my childhood. When I get ready to eat, if my dish tastes just like what Amma used to make, then I'm all set for a trip down memory lane all through my meal.
This kootu featured rather regularly on Amma's weekly menu. While I didn't think much of it then, I'm sort of hooked now and I must say, this features quite regularly in my kitchen too.
1/2 cup Chayote Squash, peeled and diced
1/2 cup Carrot, peeled and diced
1/2 cup Moong Dal
2 tsp Sambar Powder
2 tbsp Coconut, scraped
1 tsp Cumin Seeds
1 tsp Urad Dal
1-2 Green chillies, slit
1 tsp Oil
1/4 tsp Asafoetida
Salt to taste
For the Tempering:
1/2 tsp Oil
1/2 tsp Urad Dal
7-8 Curry Leaves
Pressure cook the diced carrot and chayote squash along with the moong dal and the sambar powder.
Heat the oil in a frying ladle and add the urad dal. Fry till the dal turns golden brown. Add the slit green chillies. Grind this along with the cumin seeds and the coconut. Add this paste to the chowchow-carrot-moong dal mixture along with the salt. Add the asafoetida and mix well.
For the tempering, heat the oil in the frying ladle and add the urad dal and curry leaves. Add this to the dish and serve hot with steamed rice.
A very traditional dish to celebrate a festival. Wishing all of you a very happy new year. Iniya Puthandu Nalvazhthukkal.