Chow Chow Poricha Kozhambu

Four more editions to reach 50th BM, today we are going to start 46th BM. This month first week my theme is No Onion No Garlic recipes. When ever I think about this no onion no garlic recipes, I will be in confusion what to use for gravy. There are some recipes that they didn't contain onion for gravy specially Koottu recipes and also some Kozhambu recipes from Tamil Nadu cuisine. This Poricha kootu and Kozhambu recipes are mostly no onion and no garlic recipes. To day my recipe is from those no onion no garlic recipes from Tamil Nadu. 
                                                                      Poricha Kozhambu's are made with one are with a combination of vegetables and with a masala of coconut and spices. You can use any vegetables like pumpkin, chow chow, snack gourd, or mixed vegetables like potato, carrot, beans, eggplant and any other vegetables. To day my Poricha Kozhambu is with chow chow. Chow chow is a vegetable very rich in amino acids and vitamin C and also I have read in some book about this vegetable is very rich in water content and fiber, also helps in dissolving kidney stones. The fresh chow chow should be in nice green color (like green apple) so check select and by nice fresh green color chow chow. you can use this vegetable in salads, curries, and also in sambar.Eating raw this vegetable is very good for health.
So let's check the recipe....
INGREDIENTS:---
Tur dal  --  1 cup
Chow chow  ---  1 big pealed and cut in to small cubes
Salt to taste
Turmeric powder  ---  1/2 tea sp
For masala :--
Urad dal  ---  2 tab sp
Red chillies   --- 10
Black pepper  --- 10 corns
Grated coconut  ---  2 tab sp
Cumin seeds  --- 1/2 te asp
Asafoetisa  ---  1/2 tea sp
Oil  --- 1 tea sp (gingelly oil preferably)
For seasoning:
Gingelly oil  ---  2 tab sp
Mustard seeds  ---  1 tea sp
Red chillies  ---- 2
Urad dal   ---  1/2 tea sp
Curry leaves  --- 1 spring.
                                                           

METHOD:---
1.Heat one tea sp oil in pan and roast masala ingredients one by one, first fry red chilles remove and keep a side then add urad dal fry till golden remove and add to red chillies, add grated coconut to the same pan and fry till golden remove and add to dal and red chillies, at last fry cumin and black pepper.
2. Grind all this fried ingredients with Asafoetida in to a coarse powder and keep it a side.
3. Cook 1 cup tur dal with enough water till done or you can cook in a pressure cooker till three whistles and set a side.
4. In a pan boil the chow chow cubes with little salt and turmeric till tender.
5. Now add masala powder to chow chow pieces and cook for three more minutes.
6. After three minutes add cooked dal to the chow chow and masala mixture and cook for three more minutes.
7. Heat two tab sp of gingelly oil in a pan add mustard seeds let then splutter then add urad dal, red chillies, and curry leaves fry for a while and add this seasoning to Kozhambu.
Serve hot with rice and appalam(pappad)
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