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Ingredients
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Quantity
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|
Chayots squash
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2 medium
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|
Shredded coconut
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½ cup
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|
Green chillies – crushed
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2
|
|
Turmeric
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to taste
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|
Salt
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to taste
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Mustard
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|
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Red chilli powder
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1
|
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Urad dal
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|
|
Oil (seasoning)
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|
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Curry leaves (seasoning)
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|
Peel skin of squash. Cube. Cook with a little water, turmeric and
salt. When done yet firm, add coconut and green chilli powder mix. Pour
seasoning on top. If there's more liquid it becomes kootu, if moist but not too
liquid 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.
