Chow chow kootu recipe | South Indian kootu recipes

Todays post is a simple chow chow kootu recipe. Chow chow / chayote is not liked by many, but we all like it in our family. Be it chow chow sambar or chow chow curry we like it. This one also one of our favorite and goes well with vathal kuzhambu or poondu kuzhambu or any spicy kuzhambu. I am comfortable in making this kootu in small pressure cooker as chow chow take some time to get cooked. Otherwise I always prefer stove top boiling method for cooking kootu.  Will come up with interesting posts, as of now, enjoy this simple mild kootu recipe!

Chow chow kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 4

Ingredients

Chow chow/ chayote - 1 big

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Moong dal/ channa dal - 1/4 cup

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Sambar powder - 1 tsp

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Small onions - 4

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Turmeric - 1/8 tsp

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Salt - As needed

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To grind

Coconut, freshly grated - 1/4 cup

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Jeera - 1/2 tsp

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Rice flour(optional) - 1/2 tsp

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To temper

Oil - 1 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Curry leaves - 1 sprig

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Method

1. Peel off the skin of chow chow, divide into two halves vertically, take off the seed and the thick part around it. Wash and chop into tiny squares or as desired. In a small pressure cooker, add the chopped veggie, sambar powder, turmeric and salt.

2. Add one cup water in such a way it dissolves the powders and salt and mix. Make sure the dal is immersed in water. Pressure cook for 3 whistles.

3. Mean while grind coconut with jeera and rice flour with little water to a paste. I first grind the coconut with rice flour well, then add jeera lastly and grind coarsely as its flavourful that way. Add it to the cooked vegetable and mix well. Bring to boil. Lastly temper with the items give under “To temper” table, followed by the finely chopped small onion and mix well.

Notes

• I temper with coconut oil for extra flavour.
• Comes our great with both moong and channa dal (pasi paruppu / kadala parppu) I made with moong dal this time.
• Instead of tempering the shallots, you can grind it coarsely along coconut, while adding jeera. Another variation is without sambar powder, adding green chillies while grinding coconut.

Serve with any kuzhambu varieties, or eat as such with steamed rice and ghee. Comforting!!

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