Chow Chow Kootu – Chayote Kootu

Kootu is a South Indian side dish for rice made with veggies, lentils and coconut. Chow Chow Kootu is a simple kootu variety that goes well with rice. Our family favourite combo is with rice & Poondu Kulambu, though we like to have with sambar as well. It tastes good with chapathi or mixed with plain rice too. I normally prefer adding a handful of moong dal or chana dal while making the kootu. Do check my Podalangai Poricha Kootu which is quite a spicy version of kootu.

Now to the recipe..

[Preparation Time-10 mins : Cooking Time-20 mins]

Chow Chow Kootu Ingredients:

• Chow Chow/Chayote – 2 medium
• Moong Dal – a handful
• Coconut Oil – 1 tsp
• Mustard – 1 tsp
• Urad dal – 1 tsp
• Curry leaves – a sprig
• Salt – as needed

To grind into a paste :

• Coconut – 1/4 cup
• Jeera – 1/2 tsp
• Shallots/Sambar onion – 2
• Green chilli – 2

Method:

• Wash & halve the chow chow. Remove the seed and the white part from inside. Peel the skin and chop into small cubes. To this add washed moong dal, water upti immersing level and pressure cook for 2-3 whistles.

• The chow chow should be cooked soft. Mash it slightly. Take the ingredients mentioned under “to grind” in a mixer and grind it into a smooth paste.

• Add this ground paste to the cooked chow chow. Add salt and mix well. Heat it in medium flame for a few mins until the raw smell of the coconut paste goes off. Switch off. Now heat a kadai with coconut oil and temper with mustard, urad dal and curry leaves. Add this to the Chow Chow Kootu.

Thats it!! Comforting Chow Chow Kootu is ready!!

Serve hot with rice.

Tips:

1. Coconut oil gives a very unique flavour to the kootu.
2. Make sure not to boil the kootu for a long time after adding the coconut paste. Just getting rid of the raw smell is enough.
3. U can add chana dal instead of moong dal. That will taste good too.
4. The same kootu can be made with Sorakkai ( bottle gourd) or pudalangai (snake gourd) too.

– By Sundari Nathan