| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Vegetarian, Indian |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Chayote squash |
| 1/2 |
c |
Shredded coconut |
| 2 |
|
Green chillies, crushed |
|
|
Turmeric; to taste |
|
|
Salt; to taste |
|
|
Mustard |
| 1 |
|
Red chilli |
|
|
Urad dal |
|
|
Oil; (seasoning) |
|
|
Curry leaves; (seasoning) |
INSTRUCTIONS
Peel skin of squash. Cube. Cook with a little water, turmeric and salt.
When done yet firm, add coconut and green chilli mix. Pour seasoning on
top. If there's more liquid it becomes kootu, if moist but not liquidy then
poduthual.
Variations:
Can do plaintanos (raw, green or, if not there, very, very green chiquita
bananas) for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut
squash similarly.
An excellent and quick ckakka thoran is also possible. A Thai canned
product is green jackfruit, already cooked. Just shred this by hand,
prepare seasoning in 5-6 tablespoons oil and toss crushed coconut and green
chillies in. Salt. Stir well and remove when thoroughly heated through and
still moist. This dish needs a fair amount of coconut, and the fresh one is
preferred.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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