Pal Kootu

Ingredients

• Chow Chow (also known as Bangalore Katrikai or Chayote) – 4 medium-sized
• Salt – a pinch (for pressure cooking)
• Water – approx. 200 ml (for pressure cooking)
• Milk – 100 to 150 ml (about half a tumbler)
• Grated coconut – ¼ cup
• Cumin seeds (jeera) – ½ tsp
• Raw rice grains – ½ tsp
• Sugar – ¼ cup

Procedure

• Peel the chow chow and cut into small cubes.
• Place the chopped chow chow in a pressure cooker and add a pinch of salt and around 200 ml of water.
• Pressure cook for 3 whistles.

After Cooking:

• Once the pressure is released, open the cooker and drain excess water if any.
• Slightly mash the cooked chow chow with a spatula.
• Add 100-150 ml of milk and mix well
• In a mixer, prepare a paste of grated coconut – ¼ cup, cumin seeds – ½ tsp, Raw rice grains – ½ tsp.
• Add this paste to the chow chow
• Add ¼ cup sugar and mix well
• Cook on medium heat, stirring occasionally, until the mixture slightly thickens
• Season with 1 tsp ghee or oil, mustard seeds, curry leaves, then pour this seasoning over the curry.