In my house, almost on 3 to 4 days of the week, I have to cook something without onions and garlic, since MIL does not eat them. Most of the days, dinner would be rotis and to make a side dish without onions is always a challenge for me. So I am always on the lookout for such recipes. That’s when I found this very interesting recipe:
Chow Chow Pala Pindi Miriyam at
Harini’sspace, with whom I have been paired for this week’s Blog Hop. I made this for dinner yesterday as an accompaniment for rotis and the result was finger licking. My FIL who rarely comments on anybody’s cooking, liked it very much and I happily told him that it is from one of my fellow blogger’s space. So this recipe is going to be a regular in my kitchen.
Serves 3 to 4
What you’ll need
1. Chow Chow/Chayote – 3 Medium Sized
2. Turmeric Powder – a pinch
3. Milk – ½ cup
4. Sugar – ½ to 1 tsp
5. Salt to taste
Dry Roast and Grind
1. Urad Dal – 2 tbsp
2. Peppercorns – 7 to 8
3. Uncooked Rice – 1 tsp
4. Dried Red Chillies – 1 to 2
5. Scraped Fresh Coconut – ½ cup
For Seasoning
1. Mustard Seeds – ½ tsp
2. Jeera – 1 tsp
3. Red Chillies – 1
4. Curry Leaves a few
5. Oil – 2 tspz
Method
Peel, core and chop chow chow into small cubes. Pressure cook this with about ½ cup of water and a pinch of turmeric powder.
In the meanwhile, dry roast the ingredients mentioned under dry roast and grind and grind it into a smooth paste adding little water.
Now heat a Kadai with oil, add the mustard seeds and let it crackle, next add in the jeera and red chillies and finally the curry leaves. Now add the cooked Chow Chow and mix well. Add salt to taste. Let it boil for a few minutes.
Now add the ground paste and mix well. Finally add the milk and sugar. Give a good stir and let it simmer for a few minutes.
Remove from heat and garnish with coriander leaves. Yummy gravy is ready to be served with rotis or rice.
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