Chow chow coconut gravy

CHOW CHOW COCONUT GRAVY

Kuzhambu is one of the commonly made Kuzhambu in Tamil Nadu. In Arachu Vitta  Kuzhambu, we grind the fresh masala and add to the Kuzhambu instead of the instant Sambar / Chilli powder. This gives us good flavour and taste. Made with fresh ground spices without any cooked dal added to it, yet tastes so flavourful like sambar.It tastes similar to sambar, sambar without dal.

INGREDIENTS

• 1 chow chow cubed
• Marble size tamarind soaked in 1 cup hot water and juice extracted
• ¼ tsp Turmeric
• Salt
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1tbsp Coriander seeds
• ½ tsp Fenugreek seeds
• ½  tsp Raw rice
• 5 or 6 red chilli
• ½ cup Grated coconut
• Jaggery – 1 tsp
• 1 tbsp oil / coconut oil
• ½ tsp Mustard
• Curry leaves few

PREPARATION

Dry roast on medium flame  the chana dal + urad dal + coriander seeds + fenugreek seeds + rice + red chilli till golden . Add the coconut and stir fry for 1 min and off the flame. [ don’t burn any ingredients ]

Allow to cool and transfer to mixie jar and add the jaggery . First grind without water. Then add the tamarind jice and grind into smooth paste .Keep aside .

METHOD

Take the chow chow cubes with 1 cup water + turmeric + salt .

Cook on medium flame till the pumpkin is cooked . [ don’t over cook till mushy ]

Once the pumpkin is cooked, add the ground paste + 1 cup water  and stir well.

Let it boil for 3 to 4 minutes.

Temper it  with mustard + curry leaves torn and stir well.

Put off the flame and keep covered.

NOTES

1. I have used chow chow, but this gravy goes well with most of the vegetables like drumstick / potato / carrot / any gourds / dudhi / radish / brinjal / radish /yellow pumpkin  etc or a combo of all veges like we do for sambar .
2. Ensure that we don’t burn the masala ingredients while frying. Cook in the low / medium flame to avoid burning of the ingredients.
3. Addition of Jaggery gives mild sweetness .
4. Adding raw rice and dals in masala helps in giving thick consistency to the gravy .

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