Chow Chow Mor Kolambu

Ingredients

• Chow Chow - 1
• Butter Milk - 1 cup
• Turmeric - 1/4 + 1/4 tsp
• Cumin (jeera) seeds powder - 3 tsp [if you don't have this- dry roast the cumin seeds and grind]
• Salt to Taste

For Masala Paste

• Coconut - 6 small pieces
• Green Chillies- 4
• Pepper - 1/2 tsp
• Cumin(Jeera) Seeds - 1/2 tsp
• Coriander(dhaniya) Seeds - 1/4 tsp
• Turmeric Powder - 1/4 tsp
• Ginger - 1/2 inch

For Seasoning

• Cumin(Jeera) Seeds - 1/2 tsp
• Curry Leaves - 5
• Hing - 1/2 tsp
• Red Chilli - 1
• Coconut Oil - 3 tsp

For Garnishing

• Ghee - 2 tsp
• Roasted Cumin Powder - 1/4 tsp

Preparation

*Masala Paste- Grind the ingredients to a fine paste.

• 6 small pieces of coconut
• 4 green chillies
• 1/2 tsp pepper
• 1/2 tsp cumin(jeera) seeds
• 1/4 tsp coriander(dhaniya) Seeds
• 1/4 tsp turmeric
1/2 inch piece of ginger

Procedure

Heat 1/2 glass of water in a kadhai and add the chopped chow chow, turmeric and salt. The vegetable will take 4-5 minutes to cook. Now drain the water and keep the chow chow aside.

• 1 chopped chow chow
• 1/4 tsp turmeric
• 1/4 tsp salt

Mix the *masala paste with the butter milk, turmeric powder and salt. Note: Sour butter milk tastes better for this preparation.

• *masala paste
• 1 cup buttermilk
• 1/4 tsp turmeric
• salt as per taste

Now heat a kadhai and add the buttermilk mixture the cooked chow chow from the previous steps. Keep the flame low. When bubble start to appear turn off the stove. Note: If you let cook for too long after the bubbles start appearing the kolambu will curdle.

• buttermilk mixture
• cooked chow chow

In a seperate vessel heat the coconut oil and put in the ingredients listed under seasoning. Once they start to crackle, put off the stove and add these into the kolambu prepared in the previous step.

• 3 tsp coconut oil
• 1/2 tsp cumin(jeera) seeds
• 1 red chilli
• 1/2 tsp hing
• 5 curry leave

Garnish with roasted cumin (jeera) powder and ghee. Serve hot with rice !

• 1/4 tsp roasted cumin (jeera) powder
• 2 tsp ghee