Home » Culinária Internacional » Gastronomia Indiana » Chou-Chou koot/curry/pooduthual

Agosto 24, 2010 | Visitas: 3
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Chou-Chou koot/curry/pooduthual

  • Two medium sized chayote squash
  • ½ cup shredded coconut
  • 2 green chillies, crushed
  • turmeric, salt to taste
  • mustard, 1 red chilli, urad dal,
  • curry leaves, oil for seasoning

  1. Peel skin of squash. Cube. Cook with a little water,
  2. turmeric and salt. When done yet firm, add coconut and
  3. green chilli mix. Pour seasoning on top. If there’s more
  4. liquid it becomes kootu, if moist but not liquidy then
  5. poduthual.
  6. Variations:
  7. Can do plaintanos (raw, green or, if not there, very, very
  8. green chiquita bananas) for a vazhakai poduthual/thoran.
  9. Also can do red pumpkin/butternut squash similarly.
  10. An excellent and quick ckakka thoran is also possible. A
  11. Thai canned product is green jackfruit, already cooked.
  12. Just shred this by hand, prepare seasoning in 5-6 tbspns
  13. oil and toss crushed coconut and green chillies in. Salt.
  14. Stir well and remove when thoroughly heated thru and
  15. still moist. This dish needs a fair amount of coconut, and
  16. the fresh one is preferred.


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