Free Recipe Chou-Chou Koot/curry/pooduthual
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Chou-Chou Koot/curry/pooduthual Recipe
2 md Chayote squash
1/2 c Shredded coconut
2 Green chillies, crushed
Turmeric; to taste
Salt; to taste
Mustard
1 Red chilli
Urad dal
Oil; (seasoning)
Curry leaves; (seasoning)
Chou-Chou Koot/curry/pooduthual Preparation
Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mix. Pour seasoning on top. If there”s more liquid it becomes kootu, if moist but not liquidy then poduthual. Variations: Can do plaintanos (raw, green or, if not there, very, very green chiquita bananas) for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut squash similarly. An excellent and quick ckakka thoran is also possible. A Thai canned product is green jackfruit, already cooked. Just shred this by hand, prepare seasoning in 5-6 tablespoons oil and toss crushed coconut and green chillies in. Salt. Stir well and remove when thoroughly heated through and still moist. This dish needs a fair amount of coconut, and the fresh one is preferred. U15297@uicvm.bitnet (Shyamala Parameswaran) From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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