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

Ingredients

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)

Method

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.

Notes

1. Garlic imparts a nice taste to this recipe.

2. Serve with sambar, vathakuzhambu or rasam.