10 Minute Chow Chow Kootu Without Coconut

Easy 10 minute Tamilnadu style chow chow kootu without coconut recipe. Using split moong dal. Perfect for bachelor friendly cooking.

Tamilnadu style chow chow kootu without coconut is one of the tastiest, easiest and the quickest kootu dish you will ever make. The dish can be made ready in 10 minutes. Here is the simplest 10 minute chow chow kootu recipe made using the OPOS method. So what is OPOS? OPOS stands for One Pot One Shot. The dish is prepared in a single pot in one shot. No sautéing, No frying…..Add all ingredients in the cooker and cook it for a specified time and the dish is ready. Its the simplest way to cook. Its the perfect answer for someone who does not have the time to cook or someone who is new to cooking or someone who does not want to spend hours in the kitchen. Each dish takes only five to six minutes and strictly sticking to the concept of a single vessel in OPOS.

This dish is strictly not OPOS as we grind tomatoes to a paste and then add it which makes it another step. So its technically one pot two shots!

Make a puree of two very ripe tomatoes in a mixer / blender. Set aside.

Add in all the ingredients listed under the ingredients section along with the tomato puree to the pressure cooker. Yes. Its as easy as that.

Cook for 5-6 minutes or for 4 whistles. Switch off the flame and wait for the pressure to release naturally. OPOS chow chow kootu is ready. Serve it with hot rice or chapati.

OPOS is quick. OPOS is easy. Cooking need not be intimidating. Here is a recap. #1 Mix ingredients #2 Cook #3 Open and Serve

• 1 teaspoon Ghee
• 2 Very ripe tomatoes
• 3 Green chillies, slit into half
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/8 teaspoon Asafoetida (hing/perungayam)
• 1 medium sized chow chow (Chayote Squash) – Peeled and cubed
• 1/2 cup split yellow moong dal
• 1 1/2 cups water

1. Make a puree of very ripe two tomatoes in a mixer / blender. Set aside.
2. Add in all the ingredients to the pressure cooker.
3. Cook for 5-6 minutes or for 4 whistles. Switch off the flame and wait for the pressure to release naturally.
4. Serve hot with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian, Tamilnadu

• 1 teaspoon Ghee
• 2 Very ripe tomatoes
• 3 Green chillies, slit into half
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/8 teaspoon Asafoetida (hing/perungayam)
• 1 medium sized chow chow (Chayote Squash) – Peeled and cubed
• 1/2 cup split yellow moong dal
• 1 1/2 cups water

1. Make a puree of very ripe two tomatoes in a mixer / blender. Set aside.
2. Add in all the ingredients to the pressure cooker.
3. Cook for 5-6 minutes or for 4 whistles. Switch off the flame and wait for the pressure to release naturally.
4. Serve hot with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/chow-chow-kootu-without-coconut/

Tamilnadu style kozhi kari kuzhambu for idli and dosa. Recipe for Madras Chicken Curry with coconut. Easy and simple recipe with step by step pictures.

Madras Chicken Curry / Tamilnadu style Madras Kari Kuzhambu and idli is my all time favorite breakfast dish. When I used to stay in Manju Aunties place during college days, she made idli and Chicken Kari Kuzhambu on ALL Sunday mornings. This is one of my best food memories ever. She would keep 2 idlis on the plate and pour a lot of this curry on the side. We would have finished the entire big pot of chicken curry when the breakfast was over. Uncle used to say “ரெண்டு இட்லிக்கு ஒரு குண்டா குழம்பு சாபிடற ஆளு நீங்க தான். நானும் தான்.” (We are the only ones who finish one big pot of curry for just 2 idlis). Even now when I go to Chennai, I ask her to make this for breakfast. We all would sit down ( sans the dining table) and talk until lunch after a superb idli and chicken curry breakfast.

This is a very very easy recipe and can be put together in 30 minutes. Here is how to do an awesome Madras Chicken Curry – Kari Kuzhambu.

Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.

Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.

The masala powders for this recipe include turmeric powder, chilli powder and coriander powder. I added 1/2 teaspoon turmeric powder, 1/2 tablespoon chilli powder and 1 tablespoon coriander powder. So do not change this ratio.

Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.

Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally.

Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.

Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with idli or dosai. There is no better way to start your day!

Pressure Cooking Ingredients

• 1/2 kg chicken with bone
• 2 tomatoes
• 10 cloves garlic
• 2 inch piece ginger, peeled
• 1 medium sized onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon salt

For Tempering

• 2 tablespoon peanut oil
• 1/2 tablespoon fennel seeds
• 3 cloves
• 3 cardamom
• 2 inch piece cinnamon
• 3 sprigs curry leaves
• 6 green chillies
• 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water
• 3 sprigs coriander leaves, chopped fine

1. Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.
2. Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.
3. Add the masala powders.
4. Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
5. Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.
6. Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
7. Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Non Veg Curry, Side Dish
• Cuisine: Tamilnadu, South Indian