Rameswaram Kootu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 2 - small chayote/chow chow (1 if big)
  • 1/4 cup - moong dal
  • a pinch of turmeric powder
  • salt to taste
  • a pinch of hing
  • 1 tsp - coconut oil
  • a few springs of curry leaves
  • coriander leaves for garnishing
  • To grind together: a handful of coconut
  • green chillies as required
  • 1/2 tsp - cumin seeds

How to Make Rameswaram Kootu

  • Peel the skin of chayote and chop into small pieces.
  • Pressure-cook (1 whistle) the vegetable with moong dal, turmeric powder, hing and water (just enough to coat the mixture). Turn off the flame.
  • Grind the coconut, green chillies and cumin seeds with a little water to prepare a smooth paste.
  • Mix the paste and salt with the pressure-cooked vegetable mixture and simmer for 5 minutes.
  • Temper curry leaves in coconut oil and add to the mixture.
  • Garnish with coriander leaves.
  • Serve with rice or roti.
  • Recipe courtesy: Indian Vegetarian Kitchen

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