Monday, March 26, 2012

Chow chow carrot poriyal

This is a recipe I have recreated from the menu of one of my favorite Indian restaurants (read Udipi Dosa House). Popular for its fresh vegetarian food the menu featured poriyals, kuzhambu, sambar and chutneys that tasted like home cooked food with the right amount of spices. 
Chow chow carrot poriyal recipe

Chow chow - 2
Carrot - 3 medium sized
Onion - 1 medium sized
Fresh grated coconut - 2 tbsps (frozen grated coconut will work too)
Mustard - 1 tsp
Red chillies - 2 or 3 (adjust according to taste)
Curry leaves - a few
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Garlic (optional)
Fresh cilantro for garnish (optional)

1. Peel the skin of the chow chow and carrot and cut into small cubes. Chop the onions and set aside.
2. In a pan add the oil and mustard seeds. Once they pop add the red chillies and curry leaves. 
3. Next add the onions and saute until soft. At this stage you can add garlic if using. 
4. Add the chopped chow chow and carrot along with turmeric powder and salt. Do not add water as the veggies will release water.
5. Reduce heat to medium cover the pan and cook for about 5-7 minutes stirring a couple of times. If you leave the cover on for too long the veggies will become mushy.
6. Remove the lid and add the grated coconut. Continue to cook until the veggies are done. 
7. Garnish with fresh cilantro just before serving.

1. Garlic imparts a nice taste to this recipe.
2. Serve with sambar, vathakuzhambu or rasam.


Chitra said...

Nice one Lakshmi! I would rather leave the skin on the carrot, its more nutritious that way :)

Shubha said...

I'm a first timer to this blog.
Prepared this recipe for dinner; It is simple and wonderfully tasty.
Thanks for sharing.