Paruppu Sadam, Ghee and Chow Chow Kootu

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.

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.