| Ingredients | |
|---|---|
| 1 no | Chow chow |
| 6 nos | Shallots (sambar onions finely chopped) |
| 1 no | Green chili |
| 2 clove | Garlic (crushed) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram (ullundu) |
| 6 nos | Curry leaves |
| ¼ tsp | Salt (or to taste) |
| 2 tsp | Oil |
| ¼ tsp | Turmeric powder |
| 1 no | Dry red chili |
| ¼ tsp | Fennel seeds (perum serakam) |
| 1 tbsp | Bengal gram (kadhala paruppu) |
| 2 nos | Curry leaves (for podi) |
Instructions
To make the spice powder —- Dry roast Dry red chili, Bengal gram, fennel seeds and 2 curry leaves until its slightly golden. Grind to a coarse powder and keep aside.
To make the curry————- Wash, peel the seed the chow chow. Cut them into 1″ pieces and keep aside. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Fry the chopped onions, green chili and crushed garlic until translucent. Now add the chow chow pieces along with turmeric and 1/2 cup water. Cover and cook for 5 minutes or until its half done. Add the spice powder along with salt cook for another 2 minutes and switch off. Serve hot with curd rice or Kara Kuzhambu.
Source
Amma
17 Comments
Wow… i don’t think i have tried this vegetable yet… such a nice simple recipe 🙂
Thanks Gauri!
[…] Phulka,Cabbage Dhal […]
Thanks a lot. I am going to make this for dinner.
awesome..Its so easy to prepare and came out well for the first time…Thank u so much for this recipe.
tried again today, asusual cameout superb…
Have a great day
Hi Mullai,
Thanks for sharing this chow chow recipe. Tried for the first time and came out excellent.
Thanks again.
i tired your chow chow curry…and came out very well and tastey..thank you.
I tried this recipe today, it came out very well. Thanks for wonderful recipe.
Tried it y’day for lunch…my kids liked it very much.Thanks again for giving us variety of recipes.
Mullai,
I made this right now, for some reason, it became bit brown, but good taste, what could go wrong in a simple dish like this, may be the ground mixture was more fried ? Ur picure podi shows so whitish, mine was brown..So how long should I fry for powders.
Regs
Jaya Lakshmi
Lakshmi,
Did u dry roast?? if u add oil then it would become slightly dense and burn quickly. You have to toast for few minutes over low flame, konjam light brown spots appear… avvalavu than, remove, cool and grind. Thanks.
Mullai ma'am tried and taste was superb…I made bit spicy and thought of mixing with white rice, but ate the chow chow curry alone without mixing with rice…finished everything…Have to make again for my hubby…I thought chow chow is good for kuttu and sambar, but this curry tastes awesome.
Also, i love to make my own spice powder and mix with dishes. I don't like store bought curry mix…Thanx for the wonderful receipe and flavour enhancing spice mix.
Anyother other veggies using this spice mix ? Pls let me know.
Have a great day
Shan, you can try with any squash variety, bottle gourd will suit too.
I was able to make the exact look like of the picture and was very tasty. Thanks for the fine instructions Mullai.
Regards,
Ramya
Hi Mullai,
Chow chow curry is very tasty with rice and vathal Kuzhambu.
Thanks,
Anitha Muthaiyan.
Hai Mullai,
This came out really well. thanks 🙂
Jeya