Chow chow-sundal pulippu koottu

An authentic South-Indian veg stew served along with rice, ghee, and Papadams in Brahmin households, pulippu koottu is one of the many variants of koottu. Pulippu koottu is generally thicker than normal lentil sambar. 

Planning & Pre-Preparation: 15 mins

Soaking Time: 1 hour

Cooking time: 15-20 mins.

Ingredients:

Ingredients 1 (For Cooking Lentils & Legumes)

• Black eyed beans/ Karamani/ Lobiya - 1 Tsp.

• White Karamani / Lobia White - 1 Tsp.

• Peanuts/ Verkadalai - 2 Tsp.

• Bengal Gram/ Kadalai Paruppu - 1 Tsp.

• Toor Dal/ Thuvaram Paruppu/ Split pigeon pea. - 1/4 Cup

• Water - 2 Cups

Ingredients 2 (For Koottu paste preparation)

• Oil - 1 Tsp

• Urad Dal/ Uluttam Paruppu - 2 Tsp.

• Bengal Gram/ Kadalai Paruppu - 1 Tsp.

• Red Chillies – 3

• Coriander Seeds / Dhaniya – 4 Tsp.

• Coconut (Chopped)/ Thengai - 3 Tsp.

Ingredients 3 (chow chow-sundal pulippu koottu preparation)

• Tamarind - Lemon sized

• Oil - 1 Tsp.

• Mustard/ Kadugu – 1 Tsp.

• Urad Dal (Split)/ Uluttam Paruppu - 1 Tsp.

• Asafoetida/Kayam/Hing - 1 Tsp.

• Chow Chow/ Chayote/ Squash/ Bangalore brinjal (Medium-sized) – 2

• Water – 1½ Cup (1 Cup for extracting tamarind and ½ Cup for cooking chow-chow)

• Turmeric Powder/ Manjal podi – 1/2 Tsp.

• Salt – per taste

• Coriander leaves for garnishing.

Directions:

Cooking Lentils & Legumes:

• Soak the Lentils and legumes mentioned under Ingredients 1 in hot water for about an hour. 

• After an hour, drain off the water and transfer it to a bowl 

• Pressure cook the dal and legumes with sufficient water for about 5-6 whistles.  

• Allow the pressure to naturally settle down and check whether the lentils and legumes are completely cooked, if not pressure cook for a few more whistles. 

Koottu paste preparation:

• To a Kadai add Oil and start adding Ingredients 2 except Coconut/ Thengai. Roast for about half a minute. 

• Then add chopped Coconut/ Thengai pieces and keep roasting till the dal turns golden brown. 

• Once roasted, allow it to cool down and transfer the contents to a mixer grinder and grind it to a fine paste by adding a little quantity of water. 

Chow chow-sundal pulippu koottu preparation: 

• Soak lemon-sized tamarind in water for about 15 mins.

• After 15 mins, Squeeze the tamarind and strain the extract using the strainer. Tamarind extract is ready and keep it aside.

• To the Kadai add Oil and start adding tempering ingredients from Ingredients 3 such as Mustard/ Kadugu, Urad Dal (Split)/ Uluttam Paruppu, and Asafoetida/Kayam/Hing. 

• When the dal turns golden brown add chopped Chow Chow/ Chayote/ Squash/ Bangalore brinjal and sauté well. 

• Add water and mix well. Cover and cook on low flame for about 15 mins.

• After 15 mins, check whether the chow-chow is completely cooked. If not keep cooking for a few more mins. 

• Once the chow-chow gets cooked add Tamarind Extract and keep cooking on low flame for about 5 mins. Check whether the raw smell of tamarind is gone, if not keep cooking until the raw smell goes.

• Now add Turmeric Powder/ Manjal podi and Mix well.

• Then add the Ground Koottu paste and quickly mix without forming lumps. Keep stirring continuously to avoid burning dishes.

• When koottu paste gets well combined with chow-chow add the cooked dal and Legumes, and Salt and mix well.

• Finally, garnish with coriander leaves. chow chow-sundal pulippu koottu is ready, serve with hot rice, ghee, and Papadam.

Pictorial Directions - Step-by-step Instructions:

• Soak the lentils and legumes in hot water for about an hour. 

• After an hour, drain off the water and transfer it to a bowl. Pressure cook the lentils and legumes with sufficient water for about 5-6 whistles. Allow the pressure to naturally settle down and check whether the lentils and legumes are completely cooked. 

• To a Kadai add Oil and start adding Ingredients 2. 

• Roast well and add chopped Coconut/ Thengai pieces and keep roasting till the dal turns golden brown. Once roasted, allow it to cool down and transfer the contents to a mixer grinder and grind it to a fine paste by adding a little quantity of water. 

• Soak lemon-sized tamarind in water for about 15 mins. After 15 mins, Squeeze the tamarind and strain the extract using the strainer. Tamarind extract is ready.

• To the Kadai add Oil and start adding tempering ingredients from Ingredients 3. 

• When the dal turns golden brown add chopped Chow-Chow/ Chayote/ Squash/ Bangalore brinjal and sauté well. Add water and mix well. Cover and cook on low flame for about 15 mins. After 15 mins, check whether the chow-chow is completely cooked. If not keep cooking for a few more mins.

 

• Once cooked add Tamarind Extract and keep cooking on low flame for about 5 mins. Now add Turmeric Powder/ Manjal podi and Mix well. Then add the Ground Koottu paste and mix well.

• When koottu paste gets well combined with the chow-chow add the cooked dal and Legumes, and Salt. Finally, garnish with coriander leaves. 

• chow chow-sundal pulippu koottu is ready, serve with hot rice, ghee, and Papadam.