Milagu Seeraga Sadam, More Kuzhambu and Chow Chow Kootu

Ingredients

• 1.5 cup Curd (Preferably sour)
• 250 g Ash Gourd (Peeled and cut into 1-inch cubes)
• 2 tbsp Toor Dal
• 1 tsp Raw Rice (Any short-grain variety)
• 0.5 cup Grated Coconut (Fresh or frozen)
• 3 pcs Green Chilli (Adjust to taste)
• 1 inch Ginger (Peeled and roughly chopped)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water (For cooking and grinding)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 2 pcs Dried Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing

Instructions

1. 1

   Preparation and Soaking

   • Rinse the toor dal and raw rice together. Soak them in enough water for at least 30 minutes. After soaking, drain the water completely.
   • While the dal and rice are soaking, peel the ash gourd, remove the seeds, and chop it into 1-inch cubes.
   • In a separate bowl, add the curd and 1/2 cup of water. Whisk thoroughly until it is smooth and free of lumps. Set aside.
2. 2

   Cook the Ash Gourd

   • Place the cubed ash gourd in a medium-sized pot. Add 1 cup of water, the turmeric powder, and 1/2 teaspoon of salt.
   • Bring the water to a boil over medium heat. Cook for 8-10 minutes, or until the ash gourd is tender but still holds its shape. Avoid making it mushy.
3. 3

   Grind the Coconut Paste

   • In a blender or mixie jar, combine the soaked and drained dal-rice mixture, grated coconut, green chillies, chopped ginger, and cumin seeds.
   • Add approximately 1/4 cup of water and grind to a very fine, smooth paste. You may need to add another splash of water to facilitate grinding, but keep the paste thick.
4. 4

Ingredients

• 500 g Chow Chow (Peeled and cut into 1-inch cubes (approx. 1 large))
• 0.5 cup Moong Dal (Also known as Pasi Paruppu)
• 0.25 tsp Turmeric Powder
• 2.5 cup Water (Divided for cooking and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Fresh Coconut (Grated)
• 1 tsp Cumin Seeds
• 2 whole Green Chili (Adjust to your spice preference)
• 1 tsp Rice Flour (Optional, for thickening)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 whole Dry Red Chili (Broken into two pieces)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook Lentils and Chow Chow

   • Rinse the moong dal thoroughly. In a pressure cooker, combine the rinsed dal, cubed chow chow, turmeric powder, and 2 cups of water.
   • Secure the lid and cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (about 10-12 minutes).
   • Allow the pressure to release naturally. Once the cooker is safe to open, gently mash the mixture with the back of a spoon to create a cohesive base.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, add the grated coconut, cumin seeds, green chilies, and optional rice flour to a small blender jar.
   • Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set aside.
3. 3

   Simmer the Kootu

   • Place the pressure cooker with the cooked dal mixture back on the stove over low-medium heat.
   • Stir in the ground coconut paste and salt. Mix until well combined.
   • Add up to 1/2 cup of water to adjust the consistency to your liking; it should be like a thick stew.